Calories from Fat
The two most important 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.
Cod fish is caught on both the Atlantic and Pacific Ocean. It is a highly regarded species by culinary experts worldwide.The Specie Morhua is mainly caught in Norway and Russian waters
In Norway :From june to August and from November to March
Cod can range from under 1 Lb to as large as 50 LBs.
It usually has a range size from 500g-1kg, 1 to 2kg and 2kg+
The material is usually processed H&G but it also also reprocessed:
In skinless & boneless fillets
Skinless loins and tails
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)
Highly prized eating fish. Best known for its mild, moist texture and great flavor. It can be baked, boiled or poached. A traditional favorite is fried cod commonly called “fish and chips” in the US.
COUNTRY OF ORIGIN/FAO
Wild caught, Norway, Canada, Russia.