Cod – “Pacific Cod”


Origin: Alaska



Common Name
Pacific Cod
Scientific Name
Gadus macrocephalus
Market Names
Alaska cod, grey cod, true cod, P-cod
Taste Profile:
Mild, white fish flavor.  Moister than Atlantic cod.  The moistness makes the popular breading & frying of the Atlantic cod an undesirable recipe for the Pacific.
Wonderful in the oven!!!
Pacific Cod buying guide
Pacific cod supports one of the largest and most valuable fisheries in the United States. The majority of U.S. Pacific cod catches are from Alaska waters. Pacific cod is the second highest commercial groundfish catch off Alaska, behind pollock. Alaska fisheries for Pacific cod account for more than two-thirds of the world’s Pacific cod supply, and are considered among the best managed fisheries in the world. Pacific cod harvests from the U.S. West Coast average only 1 percent of total U.S. harvest. Total landings of Pacific cod in 2010 were nearly 540 million pounds, an increase of about 10 percent from 2009.

Pacific cod school together and move seasonally from deep outer and upper shelf areas where they spawn to shallow middle-upper shelf feeding grounds. They feed on clams, worms, crabs, shrimp, and juvenile fish. Halibut, sharks, seabirds, and marine mammals prey on Pacific cod. Pacific cod is also a major part of the diet of Steller sea lions.

Pacific cod are also known as grey cod because of their coloring – they’re brown or grayish with dark spots or patterns on the sides and a paler belly. They have a long chin barbell (a whisker-like organ near the mouth, like on a catfish) and dusky fins with white edges.