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PACIFIC COD

Scientific Name: Gadus macrocephalus

 

Species Description

Distinguished by the presence of 3 dorsal and 2 anal fins, a long chin barbel and a space between the second and third dorsal fins. Lateral line with a prominent arch under the 1st and 2nd dorsal fins, is straight toward the tail, ending under the 3rd dorsal. Brown or gray dorsally, becoming paler ventrally; dark spots or vermiculating patterns on the sides. Yellow color phases are known. Fins dusky; dorsal, anal and caudal fins with white edges that are wider on anal and caudal than on dorsal.

 

Distribution 

North Pacific: Yellow Sea to the Bering Strait, along the Aleutians, and south to about Los Angeles, USA. Rare in the southern part of its range.

 

Fishing Methods 

Trawls 

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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

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

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

Fishing Ground Map

PRODUCT DETAILS

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.


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

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