Cod is a popular fish found on both sides of the Atlantic ocean. Read on to learn more about this fish famous for its mild flavor and dense, white flesh.
Atlantic Cod vs. Pacific Cod
When we talk about cod we usually refer to the Atlantic cod (scientific name gadus morhua), a species found throughout the northern Atlantic Ocean, from Greenland to Cape Hatteras, North Carolina, on the western side, and in Scandinavia. There is also a species called Pacific cod (gadus macrocephalus), which is usually smaller and has a milder flavor than Atlantic cod.
A Good Source of Phosphorus and Selenium
Cod is a good source of two minerals, phosphorus, and selenium. Phosphorus is critical to bone and teeth, while selenium helps produce and protect DNA. A 116-gram fillet of cod provides 202 mg of phosphorus (equal to 20 percent of the recommended daily value) and 42.3 mcg of selenium (or 60 percent of the recommended daily value).
Additionally, both Pacific and Atlantic cod are rich in some B vitamins, like vitamin B12, B6, and Niacin.
A New England Icon
Cod is an iconic fish of New England and it was once the base of the fishing industry in the region. However, the population of this fish has declined dramatically due to overfishing and there are already measures in place to help rebuild it.
A Revered Fish
Cod is also famous in other countries. In Spain, the basques revere it because it fed travelers voyaging to the New World. In fact, bacalao a la vizcaina (cod Vizcaya style) is a global symbol of Basque culture. Cod is also part of other legendary dishes such as fish and chips in England, fish chowder in New England, ackee and saltfish in the West Indies, and dried cod heads in Iceland.
Try Our Baked Lemon-Parmesan Wild-Caught Cod!
We have included Baked Lemon-Parmesan Wild-Caught Cod in our menu of Gourmet Prepared Meals. Order yours online or call us today at 1-888-536-5269!
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