Cod flavor profiles can be described as mild, sweet, and delicate. Its meaty flesh is firm, moist, and flaky, making it perfect for various cooking methods. The flavor of cod is not too fishy, which is why it is a favorite among those not keen on the strong taste of seafood.

Wild Caught Pacific Cod (also called True Cod) is a firm, white-fleshed fish with a soft delicious flavor. Almost everyone loves the taste of cod and we have the best.

slightly sweet taste In flavour terms, it's widely agreed that Atlantic cod has a slightly sweet taste, with large flakes that fall apart easily when cooked. Pacific cod has a milder, more savoury flavour profile accompanied by firmer, chunkier flakes. Preference is very much down to consumers' personal tastes.

Obviously since the 15th century food preservation techniques have improved so that adding salt to the cod will keep it for a very long time. On top of that we have now refrigerators and freezers that make it possible to store the cod for even longer while maintaining its quality.

The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758.

Atlantic cod are found in the North Atlantic Ocean. In the eastern Atlantic, they occur from the Barents Sea in northern Europe to the Bay of Biscay off France, and around Iceland. In the western Atlantic, they are distributed from Greenland to Cape Hatteras in North Carolina.

In the Northwest Atlantic, cod range from Greenland to Cape Hatteras, North Carolina. In U.S. waters, cod is most common on Georges Bank and in the western Gulf of Maine. Cod is an iconic fish of New England and in recent years, Atlantic cod stocks in our region have declined dramatically.

Description: The color of Atlantic codfish can vary from gray to gray green to reddish brown. They are usually covered with reddish brown spots. Their lateral line is pale, almost white. Cod are streamline in shape, have a broad square tail fin, three rounded dorsal fins, two anal fins and no fin spines.

Atlantic cod are heavy-bodied with a large head, blunt snout, and a distinct barbel (a whisker-like organ, like on a catfish) under the lower jaw. Their coloring varies, ranging from light yellowish-green to red and olive, usually with darker speckles on the head, fins, tail, and body.

Frozen fish are fish that have been subjected to freezing in a manner to preserve the inherent quality of the fish by reducing the average temperature to -18 ° C or lower and which are then kept at a temperature of -18 ° C or lower.

Freezing is a natural preservation process which does not require the use of additional preservatives. Vitamins and minerals are 'locked in' through freezing, while fats, proteins and carbohydrates are unaffected. Therefore, frozen fish is a real alternative to fresh fish, that's just as good nutritionally.

Cod is a healthful type of fish with many dietary benefits. It is high in protein and low in fat, which makes it an excellent protein source.

Cod are streamline in shape, have a broad square tail fin, three rounded dorsal fins, two anal fins and no fin spines. Their upper jaw is blunt and extends beyond the lower jaw. A prominent chin whisker (barbel) is attached to their lower jaw.

Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod.

Cod is a low-fat source of protein, making it an excellent choice for people who would like to reduce their fat intake and improve their heart health. Cod also contains a significant amount of iodine, which is an important mineral for thyroid function.

Physically, the Atlantic cod and its close relatives are noted for being the only group of fishes that have three distinct dorsal fins (along the back) and two distinct anal fins (along the ventral surface).