Cod, Pacific Loins Chinese IQF
Cod, Alaskan Once Frozen
Shatterpack
Cod, North Atlantic Twice Frozen China
Cod
is moist and flaky when cooked and is white in color. In the United
Kingdom, Atlantic cod is one of the most common ingredients in fish and
chips.
The
Atlantic cod, which can change color at certain water depths, has two
distinct color phases: gray-green and reddish brown. Its average mass is
5–12 kilograms (11–26 lb), but specimens weighing up to 100 kilograms
(220 lb) have been recorded.
Cod
feed on molluscs, crabs, starfish, worms, squid, and small fish. Some
migrate to warm water in winter to spawn. A large female lays up to five
million eggs in midocean, a very small number of which survive.
Pacific or saltwater cod are also found around the
coast of British Columbia, Canada and the northwestern US coastal areas.
These fish are three times the size of their eastern
counterparts[citation needed] and are darker in color.
The northeast Arctic
cod, which is traditionally fished when approaching the coast during
spawning, are sometimes called skrei. Young Atlantic cod or haddock
prepared in strips for cooking is called scrod.
