Pacific Cod

Gadus macrocephalus

Also Known As

Cod, Alaska cod, Gray cod, True cod

U.S. wild-caught Pacific cod is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Adult Pacific cod caught on jigging gear aboard the fishing vessel Miss O in April 2007.
Electronic data storage tag being placed on a Pacific cod. These tags record cod’s vertical movements. This information helps researchers determine when fish are in the water column or on the bottom.
Whole Pacific cod.
Pacific cod skinless fillets.

Facts

Availability

Year-round.

Source

U.S. wild-caught from Alaska, Washington, and Oregon.

Taste

Pacific cod is a mild-tasting fish.

Texture

Cooked Pacific cod is lean and flaky. Its moisture content is a bit higher than that of Atlantic cod, making the meat less firm.

Color

Raw Pacific cod is opaque and creamy white. Cooked cod is white.

Health Benefits

Pacific cod is a good source of low-fat protein, phosphorus, niacin, and vitamin B12.

Health & Nutrition

Nutrition facts
Serving weight 100 g
Amount per serving
Calories 82
Protein 17.9 g
Fat, total 0.63 g
Saturated fatty acids, total 0.081 g
Carbohydrate 0 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 37 mg
Selenium 36.5 mcg
Sodium 71 mg

Seafood Guide