Cod

The cod fish, scientifically known as Gadus morhua, was a staple food that played an important economic role in the development of many European and early American societies. In fact, the cod market has lasted for more than 1,000 years, dating back to the Viking period. Cod is still a highly desired fish, although today the cod stocks have been greatly depleted due to overfishing. Because of this, fishing restrictions have been imposed.

The cod is a member of the Gadidae family. Most species can be found in the North Atlantic and Pacific regions.  It is a  popular fish with dense white flesh that flakes easily, with a mild flavor and low fat content. It is available in many different market forms, though fresh cod is generally sold in the form of fillets or steaks. Cod livers are processed to make cod liver oil, an important source of Vitamin A, Vitamin D and Omega-3 fatty acids. Despite the common misconception, there is no fish species called “scrod.” Young Atlantic cod or haddock prepared in strips for cooking is typically what is known as scrod.

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