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Pacific Cod (Gadus
macrocephalus)
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Common names: Pacific cod, Alaska cod, cod. Regional names:
Grey cod, P cod, treska.
Identification: Heavy bodied with three dorsal fins, two anal
fins and a broad, nearly square tail. Color is grey to brown above, pale below,
with brown spots on upper parts. Long barbel on lower jaw longer than diameter
of eye (rarely shorter).
Range: Santa Monica Reef in Southern California to Gulf of
Alaska and Bering Sea and into Yellow Sea.
Season and Catch Methods: Most cod landed between January and
March in Gulf of Alaska and Bering Sea by trawl. Smaller quantities available
rest of year by longline and pot in Gulf of Alaska and Southeast Alaska.
Size: Average 5-10 lbs, maximum about 40 lbs.
Product forms: Fresh: dressed, head-off; fillets, skin-on or
skin-off, pin-bone in or boneless; steaks. Frozen: dressed, head-on or
head-off; IQF fillets, skin-on pin-bone in or skinless/boneless shatter or
layer packs; steaks; skinless-boneless fillet and mince blocks. Fillets are
graded: 4-8 oz, 8-16 oz, 16-24 oz, 24-32 oz, 16-32 oz and 32 oz up.
Packaging: Fresh: fillets 5, 10 and 15 lb poly bags; 10, 12 or
20 lb plastic boxes. Frozen: dressed/headed 50 and 80 lb boxes, fillets 15 lb
shatter packs and 15 to 25 lb IQF packs, mince and fillets 16½ lb blocks.
Nutritional Value (3.5 oz (100 g) raw fillet): 82 Kcal, 5.4
Kcal from Fat, 18 g Protein, 1 g Total Fat, 0 g Saturated Fat, 0.2 g Omega-3
Fat, 37 mg Cholesterol, 71 mg Sodium.
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