Fish Fact Friday Week 4: Atlantic Cod vs. Pacific Cod
Glad we’ve hooked you in so far, welcome back to week 4 of Fish Fact Friday! This week we’re voyaging across two major oceans to catch some facts about everyone’s flaky fan favorite: cod. Whether it’s Atlantic Cod or Pacific Cod, it’s always a delight, but ever wonder what the difference between them really is? Ready, set, dive in.
Two Oceans, One Family
Atlantic Cod (Gadus morhua) calls the cold waters of the North Atlantic home, ranging from New England and eastern Canada to Greenland, Iceland, Norway, and the Barents Sea. Its cousin, Pacific Cod (Gadus macrocephalus), rules the North Pacific, particularly the Bering Sea, Gulf of Alaska, and waters around Japan. Both belong to the Gadidae, or cod family, both can grow to more than 6 feet long, and both can live for over 20 years. One shared giveaway: a small, whisker-like chin barbel that helps them locate food along the seafloor..
Built Different, Built to Deliver
Atlantic Cod brings firm, tender flesh with large, clean flakes, slightly denser and firmer than its Pacific counterpart, with a satisfying bite that stays delicate once cooked. Pacific Cod, on the other hand, runs softer and moister, with a higher moisture content that makes it especially well-suited for battered and fried applications. Both are naturally lean, high in protein, and packed with vitamin B12, selenium, and phosphorus. Atlantic Cod adds omega-3 fatty acids to the mix, while Pacific Cod brings niacin to the table.
A Prolific Spawner
Pacific Cod females are true overachievers when it comes to reproduction, with a single fish capable of producing more than one million eggs in a single spawning season, keeping this bottom-dwelling species thriving across the North Pacific.
Built for Any Menu
Whether it’s Atlantic or Pacific, cod holds its own across the board. Baked, roasted, grilled, pan-seared, or fried, Atlantic Cod is a staple of fish and chips, sandwiches, chowders, tacos, and upscale entrées. Pacific Cod shines in battered and fried portions, sandwiches, tacos, and baked dishes, and its availability in frozen formats makes it a reliable go-to for retail and foodservice alike.
The Verdict: Two Species, One Standard of Quality
Though distinct species, Atlantic and Pacific Cod share the mild flavor and white, flaky flesh consumers expect from cod, just with their own textures at play: firmer and denser for Atlantic, softer and moister for Pacific. Either way, cod remains one of the most dependable, versatile proteins on the menu.
No menu is complete without premium cod. Lucky for the taste buds of all your customers, Southstream carries three premium, sustainably sourced cod brands, ready to order today: Midnight Sun Pacific Cod, Frostmark Atlantic Cod, and Thorfish Atlantic Cod. Whatever cod you need, we have it. Get in touch with your Southstream team member today or find out more on our Product Lines page.
