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SMOKED - 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

 Smoked Portion

 

Fishing Ground Map

PRODUCT DETAILS

Smoked 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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