Gadus morhua; G. macrocephalus
Atlantic cod; Pacific cod (or P-cod), true cod, gray cod
Atlantic cod fillets have a silvery, subcutaneous layer that distinguishes them from Pacific cod. The lean meat has a mild, clean flavor and large, tender flakes. It’s less firm than haddock and sweeter than Pacific cod. Raw Atlantic cod is translucent, ranging from white to pinkish. Cooked, it’s an opaque white.Raw Pacific cod is opaque, creamy white. Cooked meat is white, tender-firm, lean and flaky, with a mild taste. The moisture content is a little higher than that of Atlantic cod, making it less firm.
Fresh: Dressed, H&G, Fillets (skin-on/skinless), Loins, Steaks, Cheeks, tongue Frozen: Dressed, H&G, Fillets (skin-on/skinless), Loins, Tails, Blocks Value-added: Breaded/battered portions, Entrées, Smoked, Dried/salted
Haddock, Pollock, Hoki
Use Atlantic and Pacific cod interchangeably, though Pacific cod produces larger, thicker fillets, and its moisture content makes breading difficult. Because it is so lean, cod cooks quickly and benefits from moist heat. The neutral flavor makes an excellent showcase for herbal accents like tarragon, dill and cilantro. Cod tongues and cheeks are a delicious treat if you can find them, especially sautéed.
Iceland, Canada, Korea, Norway, Russia, UK, United States