Atlantic Cod
Gadus morhua
A classic North Atlantic white fish with mild, sweet flavor and large, silky flakes—especially prized when lightly salted, which firms the flesh and deepens its character.
Range
Carolinas to the Gulf of Maine
Method of Capture
Trawl, and Hook & Line
Seasonality
Year-round, with periodic Federal closures restricting some boats
Size Range
2 to 25 pounds
Sustainability Consideration:
Avoid trawled Atlantic Cod when possible. Trawling can lead to significant bycatch of small, non-target fish and can impact seafloor habitat. Hook-and-line-caught cod is the preferred option because it greatly reduces bycatch.
Flavor & Texture:
Mild, sweet, and clean with a coarse, large-flake, silky-gelatinous texture. Light salting firms the flesh and opens up additional cooking options without the fish falling apart.
Seafood Cooking Tips
Atlantic Cod is a classic, flexible white fish—especially good lightly salted:
- Poach – Gently cook in seasoned liquid for a delicate, silky result.
- Broil – High heat to brown the top while keeping the interior moist.
- Stew – Add to fish stews and chowders; the large flakes hold nicely when properly salted.
- Quick-cure & serve “raw” – Lightly salt and dress for crudo-style preparations.
- Salt & confit – Salt to firm, then cook slowly in oil or fat; this is the cod traditionally used for brandade.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
