COD
The Atlantic cod market in the U.S. has gone through a significant transition due to an extended decline in domestic stocks. Popular substitutes for cod include pollock and hake. Contrary to expectations, prices have not increased as much as initially anticipated. Fresh cod is available year-round. East Coast production can decline in the winter when weather forces boats in shore.
PRODUCT FORMS
Cod is generally sold either head-off and gutted or as fillets, skin off. Sizes of fillets are 4/8 oz., 8/12 oz. or 12 oz. And up. There are also many value added forms available including breaded fillets and nuggets. Cod is graded by size. "Scrod" which is not a species, but an age designation, ranges in size from 1-1/2 to 2-1/2 pounds, "market" or "large" range in size from 2-1/2 to 10 pounds and "whale" or "jumbo" can be as big as 50 pounds.
PREPARATION
Atlantic cod skin is dark green or brown and the color of the meat is white. Cod is naturally moist and cooks quickly and easily. It can be broiled or baked and breaded product can be fried. The taste is very mild and the texture is firm.
NUTRITIONAL INFORMATION
Cod, like other cold-water, white-fleshed fish, is naturally low in calories and fat. In a 3-1/2 oz serving, there are only 80 calories, 17 grams protein, 7 grams fat and 1.5 grams of omega 3 fatty acid.
VARIETIES
- Scrod Cod Whole
- Market Cod Whole
- Steak Cod Whole
- Cod Fillet 4-8
- Cod Fillet Scrod
- Cod Fillet 8-12
- Cod Fillet 12+
- Cod Fillet Mkt
- Cod Steaks
- Shredded Cod
