The Pacific cod has an elongated body, a square
cut caudal fin and three dorsal fins. It is
widely found in the cooler regions of Pacific
and adjacent seas. Commercially it is a very
important fish along the North Pacific coast.
It is caught by trawls. It is also known as
the gray cod or true cod. It is marketed fresh
and frozen, sometimes as fish sticks.
The Pacific cod
is a demersal fish. They concentrate on the
shelf edge and upper slope in winter and move
to shallower waters in summer.
The Pacific cod
has a brown or grey back, lighter on the sides
and a shaded grey white belly. There is a chin
barbel typically found in the cod. The meat
is white, lean and flaky with a mild taste.
This fish should
be buried whole in ice and the belly cavity
should be full of ice to slow the process of
deterioration. The water around the fish should
be properly drained to avoid bacteria from building
up.
Pacific cod is
marketed dressed or in the form of fillets.
They are lean white fish and can be microwaved,
poached, baked, broiled and barbecued. It can
also be used in soups because of its distinctive
flavor.
Pacific cod grows
moderately fast and is a short lived species.
They spawn once a year and they release all
right eggs within a few minutes. This fish becomes
susceptible to internal injuries because of
a closed swim bladder which expands within the
stomach when it is brought up into shallow waters.
In Northern Pacific,
this fish grows slowly, lives longer and grows
bigger. A Pacific cod lives maximum up to 19
years.
Due to the versatile
quality of Pacific cod, it can be prepared in
any possible way and if preserved with salt
or dried, it can last for months on end.
The flesh of
the Pacific cod is firm, lean and mild flavored
and when cooked flakes easily. The flesh is
so very white that it almost glows. The fat
content is low and protein is around 20%. They
are generally sold fresh or frozen, whole dressed
fish, headed and gutted fish, fillets(skin-on
or skinless), loins, tails and steaks. Cheeks
and tongues are also delicacies which are found
in special fish markets.
The Pacific cod
is also known as the Alaska cod. This fish can
be prepared with innumerable sauces and spices.
It can also be deep fried and eaten with chips.
This fish is used in high class restaurants
as well as in the fish and chips joints. Therefore
the Pacific cod is a fish which has immense
commercial value.
For price
quotes and any further information, feel free
to call us today at:
Siam
Canadian Foods Co., Ltd.
9th Floor, Suite 283/44, Home Place Office Building.
283 Thonglor 13, Sukhumvit 55
Kongton Nua, Wattana, Bangkok 10110,
THAILAND
Call us at +66-2-185-3311
Fax: +66-2-185-3317
Email us at info@siamcanadian.com
