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.