Atlantic Cod
Gadus morhua
North Atlantic Ocean — historically the most commercially important fish in the Western world. Now severely depleted.
Contaminant load: Lower load
Flavor Profile
Mild, clean, classic white fish. The benchmark of the cod family.
Texture & Preparation
Thick, firm, large flake. The quintessential white fish texture.
Cooking Methods
💡 Chef's Insight
Cod built the Western world's relationship with fish, and that history is written in the recipes. For fish and chips: the batter matters enormously — use a 50/50 blend of flour and rice flour, add ice-cold sparkling water until the consistency coats a spoon lightly, season with salt, and fry at 375°F in batches. The rice flour produces a lighter, crisper crust that stays crisp longer. For salt cod — baccalà, bacalao, brandade — the transformation is remarkable: firm fresh cod becomes intensely savory and sweet after a week in salt, then a 48-hour fresh-water soak. Brandade de morue (salt cod pureed with olive oil, cream, and garlic) spread warm on bread is one of the great things European cooking has ever produced. For fresh preparations: bake with olive oil, cherry tomatoes, white wine, capers, and olives at 400°F until the flesh just flakes — simple, seasonal, and unforgettable.
Safety Context
One of the lower-concern market fish — low mercury, lean flesh, and a mostly invertebrate diet. Included in FDA/EPA 'Best Choices' guidance for children and pregnant people.
Primary Contaminants
Very low mercury and contaminants — a lean, cold-water species.
Similar Alternatives
Categories
Find the advisory that applies
This profile describes the species. Recommended consumption frequency depends on where the fish came from — the Water to Table Advisor™ locates the official advisory for your water and household.