|Atlantic COD Fillet||Chemical free / Treated | Skin on / Skinless||IQF | IWP||8-16 oz | 16-32 oz | 32 oz up|
|Atlantic COD Portion||Chemical free / Treated||IQF | IWP / IVP||As request|
|Atlantic COD Loin||Chemical free / Treated||IQF | IWP / IVP||As request|
|Atlantic COD Tail Fillet||Chemical free / Treated||IQF | IWP||As request|
|Light Salted Atlantic COD Fillet||Chemical free | Skin on | Salt 2% PBI||IQF||500-1000g | 1000g up|
|Atlantic COD Bits and Pieces||Chemical free / Treated||BQF||As request|
|Dried Salted Atlantic COD Fillet/ Migas||Salt 20-22% | Moisture 48-50% | Moisture 50-52%||None|
Atlantic COD is found on both sides of the Atlantic Ocean. In the Northwest Atlantic, A-COD range from Greenland to Cape Hatteras, North Carolina,the harvesting area of the Atlantic COD is FAO27,The main forms of the A-COD are fillet,loin,portion,loinless fillet as well as bits and pieces,A-COD fillets are also used in the light salted products.Adult cod live near the ocean floor along rocky slopes and ledges. They prefer to live in cold water at depths of around 30 to 500 feet on bottoms with coarse sediments, rather than on finer mud and silt.Atlantic cod can live over 20 years and grow up to 51 inches and 77 pounds. They are capable of reproducing at 2 to 3 years old, when they are between 12 and 16 inches long.
Atlantic cod fillets have a silvery, subcutaneous layer that distinguishes them from Pacific cod. The lean meat has a mild, clean flavor and large, tender flakes. It’s less firm than haddock and sweeter than Pacific cod. Raw Atlantic cod is translucent, ranging from white to pinkish. Cooked, it’s an opaque white.Raw Pacific cod is opaque, creamy white. Cooked meat is white, tender-firm, lean and flaky, with a mild taste. The moisture content is a little higher than that of Atlantic cod, making it less firm.