|Pacific COD Fillet||Chemical free / Treated | Skin on / Skinless||IQF||8-16 oz | 16-32 oz | 32 oz up|
|Pacific COD Loin||Chemical free / Treated||IQF | IWP / IVP||As request|
|Pacific COD Portion||Chemical free / Treated||IQF | IWP / IVP||As request|
|Pacific COD Tail Fillet||Chemical free / Treated||IQF | IWP||As request|
|Light Salted Pacific COD Fillet||Chemical free | Skin on Salt 2% PBI||IQF||500-1000g | 1000g up|
|Dried Salted Pacific COD Fillet/ Migas||Salt 20-22% | Moisture 48-50% | Moisture 50-52%||As request|
Pacific Cod(Scientific Name:Gadus macrocephalus)are found in the coastal North Pacific Ocean, from the Bering Sea to Southern California in the east and to the Sea of Japan in the west. Pacific cod are less common south of Northern California and are rare in Southern California. Pacific cod live on the shelf edge and upper slope in waters 300 to over 800 feet deep during the winter and move to shallower waters in the summer. Larvae and small juveniles are found throughout the water column; large juveniles and adults live near the ocean floor and prefer habitats of mud, sand, and clay.
The main forms of the P-COD are fillet,loin,portion,loinless fillet as well as bits and pieces,the harvesting area of the Pacific COD is FAO61 and FAO67.The customers for the PCOD products are main from US.UK,and EU.markets.
Raw Pacific cod is opaque, creamy white. Cooked meat is white, tender-firm, lean and flaky, with a mild taste.Use Pacific cod interchangeably, though Pacific cod produces larger, thicker fillets, and its moisture content makes breading difficult. Because it is so lean, cod cooks quickly and benefits from moist heat. The neutral flavor makes an excellent showcase for herbal accents like tarragon, dill and cilantro. Cod tongues and cheeks are a delicious treat if you can find them, especially sautéed.