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Scientific Name: Gadus morhua

 

Species Description

Protruding upper jaw, a conspicuous barbel on the lower jaw, and light lateral line, curved above the pectoral fins. Predorsal distance is less than one third of total length; body depth about 1/5 of total length. Color varies from brownish to greenish or gray dorsally and on upper sides, becoming pale and silvery ventrally. Peritoneum silvery.

 

Distribution 

North Atlantic and Arctic: Ungava Bay in Canada along the North American coast to Cape Hatteras; North Carolina in the western Atlantic. East and west coast of Greenland; around Iceland; from Barents Sea including the region around Bear Island along the European coast to Bay of Biscay.

 

Fishing Methods 

Trawls 

Fishing Ground Map

Block

Fillets or pieces of meat are placed in a frame or carton and frozen in a plate freezer. The sizes and out appearance are usually uniform and can easily be further processed into fish fingers or smaller cubes by machines.


Packing: 4x16.5lbs in blocks

Fillet

A fillet is a slice of meat that starts from behind the head down to the tail. The fillet can be with or without pinbones, skin-on or skinless.

 

Type of fillets:
V-cut: pinbone is removed along with the strip of flesh that is below the lateral line and 1/3 of the way back from the head.

J-cut: like the V-cut the pinbones are removed and the nape section of the fish is also removed. The nape is below the lateral line just before the belly.

 

acking: 5/10kg in bulk IQF, 1kg bag IQF, interleaved or shatterpack

Portion

From a fillet, these are usually cut into smaller more individual sections which are normally sized in ounces or grams. A portion can be pinbone-in or pinbone-out. This cut is especially popular in foodservice.


Packing: 5/10kg in bulk IQF, 1kg bag IQF

Loin

Loins are usually taken from larger fish. the loin is the cut from above the lateral line from behind the head of the fish through the backbone to before the caudal pentacle where the body meets the tail. This cut is usually quite uniform in thickness and is typically used for further processing into steaks.

 

Packing: 5/10kg in bulk IQF, 1kg bag IQF

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