WHAT IS A COD?
There are 2 basic types of cod, those from the Atlantic and those from the Pacific ocean. Both are bottom dwelling cold water fish. Popular for their mild flavor and firm yet flaky flesh, this fish can grow to be bigger almost 2 meters (6’5″) long! Early Vikings were able to roam the seas and bring brigandage back in style thanks to salting and drying strips of this fish. Today the oil from its’ liver is considered a rich source of anti-oxidants much like the more generic fish oil.
WHERE DO COD COME FROM?
The word comes from the old English word for bag due to this fish’s shape. This cold water fish thrives in both the Atlantic and Pacific oceans as well as the Bering Sea.
WHEN IS COD IN SEASON?
With their love of cold water, they are a winter season harvest. So January through March is the best time of year to fish for them. The cold water temperatures at this time of year help to lend this flaky fish a firm texture making it a popular filet.
IS COD ONE OF THE DIRTY DOZEN? (MERCURY)
Besides being rich in protein, vitamins A, D, E and omega 3s, cod is low in mercury! This is somewhat surprising considering its love of eating other fish, but they in turn tend to be low on the food chain. Think of them as one of the more humble Apex predators.
WHAT IS THE DIFFERENCE BETWEEN SCROD AND COD?
Scrod are just young cod. The original Dutch word translates as a piece cut off from the whole a.k.a. a fillet. The term is used for both young cod and haddock.