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DRIED SALTED - Atlantic Cod

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

Salted Portion

Dried salted portions are cut from the fillets that  have been preserved by drying after salting. They are usually sun-dried on metal or wooden frames outdoors but can also be dired indoors by electrical heating tunnels.

 

The moisture rate ranges 48-51%.


Packing: in 5kg polybag or 400g plastic tray.

Salted Migas

Dried salted migas are slices or bits and pieces torn  from the fillets that  have been preserved by drying after salting. The fresh bits and pieces of fish flesh can also be salted and dried as migas. They are usually sun-dried on metal or wooden frames outdoors but can also be dired indoors by electrical heating tunnels.

 

The moisture rate ranges 48-51%.


Packing: in 5kg polybag or 400g plastic tray.

Fishing Ground Map

PRODUCT DETAILS

Salted 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.

 

Dried salted fillets have been preserved by drying after salting. They are usually sun-dried on metal or wooden frames outdoors but can also be dired indoors by electrical heating tunnels.

 

The moisture rate ranges 48-51%.


Packing: in 5kg polybag or 400g plastic tray.

 

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