Cod is popular as a food with a mild flavor and a dense, flaky, white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock.
With its firm texture and delicate flavor, cod (along with haddock) is a popular cold-water whitefish that works well baked, fried, poached, and salted.
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