Cod-Pacific
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.
Product Details
Pack Size
Various
Cooking Methods
Bake, Broil, Fry, Sauté, Steam
Texture
Medium
Flavor
Mild
Availability
January - December
Scientific Name
Gadus macrocephalus
Location
United States