Cod, Pacific Loins Chinese IQF
Cod, Alaskan Once Frozen Shatterpack
Cod, North Atlantic Twice Frozen China
Cod is moist and flaky when cooked and is white in color. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips.
The Atlantic cod, which can change color at certain water depths, has two distinct color phases: gray-green and reddish brown. Its average mass is 5–12 kilograms (11–26 lb), but specimens weighing up to 100 kilograms (220 lb) have been recorded.
Cod feed on molluscs, crabs, starfish, worms, squid, and small fish. Some migrate to warm water in winter to spawn. A large female lays up to five million eggs in midocean, a very small number of which survive.
Pacific or saltwater cod are also found around the coast of British Columbia, Canada and the northwestern US coastal areas. These fish are three times the size of their eastern counterparts and are darker in color.
The northeast Arctic cod, which is traditionally fished when approaching the coast during spawning, are sometimes called skrei. Young Atlantic cod or haddock prepared in strips for cooking is called scrod.