NORDSEE - Enjoy Fish, Sea Shore Fresh.

The cod belongs to the Gadidae group and its young are commonly called codling. Its body is elongated and streamlined with a relatively large head and protruding upper jaw. It is easily recognisable due to the bright line on its side which extends from mouth to tail. It is a light grey colour with small spots, a white belly and a single barbel on the lower jaw.
The cod can reach a size of up to one metre and a maximum weight of 40 kilograms, although specimens still living in the Baltic Sea are usually much smaller than their counterparts living elsewhere. On average, the cod reaches a weight of 2.5 kilograms and a length of 60 centimetres.
Cod prey on crabs, small fish, as well as rock worms and annelid. Due to their feeding habits, young are usually found in shallow areas or close to the shore. Cod only reach sexual maturity after 6 to 15 years. Their spawning season is in spring and a pregnant female can lay 500.000 to 5 million eggs.
Cod is known to react strongly to environmental influences.

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	International terms
	International terms Lat: Gadus spp. D: Kabeljau (Dorsch) GB: GB Cod F: Cabillaud E: Bacalao comun I: Merluzzo


	Nutrient content
	Nutrient content 100 g Cod (edible parts) Energy: 324 kilojoules Basic composition: Water 80.5 % Protein 17.7 % Fat 0.6 % Fatty acids: Polyunsaturated 277 mg Cholesterol: 34 mg Minerals: Sodium 72 mg Potassium 352 mg Calcium 26 mg Magnesium 24 mg Trace elements: Iodine 170 µg Phosphorus 194 mg Selenium 28 µg Vitamins: Vitamin A 6.5 µg Vitamin B1 55 µg Vitamin B2 46 µg Vitamin C 2.0 mg Vitamin D 1.3 µg Niacin 2.3 mg


	Occurrence
	Occurrence The cod is at home in the Atlantic, mainly off the coasts of Greenland, Alaska and Canada. It was once widespread in the North and Baltic Sea but today not so many are found in this area.


	Fishing methods
	Fishing methods Basically the cod can be caught using all known methods, be it with trawl nets, gill nets or purse seines. Since it is easy to catch even with a normal hook, the cod is a popular target for sports fishermen.


	Economy
	Economy The cod is very valuable to the fishing industry, since it is popular among consumers and the demand is accordingly high.


	Taste
	Taste Cod contains very little fat and is known for its tender, firm meat. It has a subtle salty flavour.


	Tip
	Tip The ling, redfish, hake and pollock are more than adequate substitutes for cod. The classic preparation method is boiling. The cod should be firm on the bone and the outer portions of meat not too soft, so that it reaches the plate whole without falling apart. Cod meat is very delicate. The best flavour is obtained if, after cooking, small white particles (the protein) are visible. This is an indication that the fish is extremely fresh.


	Season
	Season Like most other marine fish cod tastes best in Autumn.


	Preparation
	Preparation frying baking steaming boiling grilling