Atlantic Cod

Atlantic cod inhabits both sides of the North Atlantic. The largest population is found in the Barents Sea, while other locations include the North Sea, the Norwegian Sea, the coast of Ireland, and an area from Greenland to North Carolina on the west.

Atlantic cod can slightly vary in color, depending on the habitat, but they usually have small spots on the sides and a characteristic barbel on their lower jaw. The fish is primarily valued for its edible flesh, which is mild in flavor, lean, tender, and flaky.

Because of its clean flavor, the fish goes well with herbs and creamy sauces. It is often breaded or battered and fried, but the fillets can also be baked, broiled, poached, or sautéed. Atlantic cod is available year-round, and it is traditionally wild-caught.

In the United States, overfishing has greatly reduced the stock of Atlantic cod, but rebuilding was implemented in the Gulf of Maine and Georges Bank.