Atlantic Cod

Cod is probably the most well-known food fish species in the western world and cod has been a popular food item since the Middle Ages. Its meat is very white, flaky and has a mild flavour which appeals to most people.

Habitat

Cod is a ground fish, but it also occurs pelagic. It lives from the coastline down to 5-600 m depths. Atlantic cod is harvested throughout the North Atlantic, the North Sea, the Barents Sea and the Baltic Sea. Most of Royal Greenland's supply comes from the Barents Sea and Greenland.

Biology

Atlantic Cod spawns in the spring where it seeks water temperatures between 4-6˚ C. Cod feeds on prawns, herring, capelin, crabs, mollusc etc. The fish is grey-greenish to reddish brown and speckled on the back with a pale lateral line down the sides.

Catching Methods

Trawl, traps, gill-nets, seine and long-line.

Catching Area

Nutritional Value

Very low in saturated fat. High level of protein compared to amount of calories. Good source of niacin, vitamin B12, potassium, vitamin B6, phosphorous and selenium. Contains Omega-3 fatty acids.

Size

Typical size: 60 cm, 2,5 kg

Name

Latin: Gadus morhua

German: Kabeljau/Dorsch

French: Cabillaud

Spanish: Bacalao

Italian: Merluzzo bianco

Danish: Torsk

Dutch: Kabeljauw/gul

Portugese: Bacalhau do Atlântico

Inspiration

A Versatile Fish

Cod can be prepared in noumerous ways and almost all of the fish can be utilized; natural fillets, smoked, salted, dried and it is used in regional products like stockfish, bacalao and lutefish. In addition, cod roe (boiled or smoked), cod cheeks, cod tounges and cod liver oil, which is a good source of Vitamins A and D, are consumed.

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