Cod

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Chang International Inc.  |  North America  |  Phone: 206.283.9098  |  info@changinternational.com
Chang International Inc.  |  China  |  Phone: 86.532.8253.9999  |  changinternational.com.cn
Pacific Cod 

Pacific cod supports one of the largest and most valuable
fisheries in the United States. The majority of Pacific cod
catches sold in the USA are from Alaskan waters. Pacific
cod is the second highest commercial groundfish catch
off Alaska, behind pollock. Alaska fisheries for Pacific cod
account for more than two-thirds of the world's Pacific cod
supply, and are considered among the best managed
fisheries in the world.

Most Pacific cod comes from the Bering and Barents Seas
and is harvested by the United States, Canada, Russia, and
Korea. At Chang International, we specialize in the highest
quality, frozen at sea, long-line caught Pacific Cod, custom
cut to your exact specifications.

Raw Pacific cod is opaque and creamy white. Cooked cod
is white, lean, and flaky – and remains a tremendous value.




Pacific Cod has a moisture content which is a bit higher
than that of Atlantic cod, making the meat a bit less firm.
Pacific cod are also known as True cod, or Grey cod,
because of their coloring—they're brown or grayish
with dark spots or patterns on the sides.

Pacific Cod are harvested by several different harvesting
methods, with the highest quality being long-line caught.
Additional fishing methods include bottom trawl gear,
pots (or traps) and jig gear.
salmon
Atlantic Cod 

Atlantic cod is found on both sides of the Atlantic Ocean -
the Northwest and Northeast Atlantic, and is harvested by
Iceland, Canada, Norway, the United Kingdom, Russia, and
the United States. Commercially, Atlantic Cod is fished year-
round, primarily with otter trawls and gill nets – though some
are caught by long-lines and hand-lines as well.

Atlantic cod can live over 20 years and grow up to 51 inches
and 77 pounds. Cod stocks, for years have been experiencing overfishing, especially in the U.S. and Canada. Cod in the
northeast Arctic and Iceland tends to be more abundant and
is currently being fished more sustainably. From a historical
standpoint, New England cod had their heyday in the 1980's
and early 1990's. Unfortunately, under high fishing pressure throughout the latter part of the 20th century, U.S. stocks of
Atlantic cod came close to commercial collapse. The 2011 assessment of Gulf of Maine cod indicated the stock was still
seriously overfished. Given the potential ramifications to the
fishing industry of the large catch reductions required to end
overfishing, agencies – such as NOAA




Fisheries and the New England Fishery Management Council
formed a joint working group and held meetings with fishermen,
scientists, and members of the environmental community to
gather broad input on possible management options.

From a culinary standpoint, Atlantic Cod has exceptionally sweet,
mild, and a moist and succulent – large flake flesh. It's less firm
than haddock and sweeter than Pacific cod. When raw, the meat
is translucent, ranging from white to pinkish in color; when
cooked, it's opaque white. It is highly versatile, and popular
throughout the world. Grilled, broiled, coated and fried,
poached, pan-fried or sautéed, this is a species that will
always bring raves.
salmon


IQF Fillets

IQF Loins

Portions IQF

IQF or vac packed Portions (entrée)

IQF Portions (pre-cuts)

Shatterpack (Fillets and Portions)

Blocks (whole fillet, minced, bits/pieces, tailless,
loinless blocks, cod tails)


version offered image
Chang Versions Offered

Cooking Suggestions
Cod is very versatile; a very gentle steam is a wonderful
way to prepare this delicate, tasty white flesh, but the fish
portions are great for baking, broiling, frying, roasting,
baked in the French method – in paper, pan frying, grilling
(flat-top grill). This is the perfect fish for battering, or
breading for Fish and Chips.

Like many other white fish varieties, Cod is great for fish
stews and soups. The delicate sweet meat works well
with many recipes and types of flavoring.

cooking catfish
pink salmon
Pacific Cod
  • Serving Size (112 g) Per Serving % Daily Value*
  • Calories 90
  • Calories from Fat 5
  • Total Fat 0.5g 1%
  • Saturated Fat 0.1g 1%
  • Cholesterol 35mg 12%
  • Sodium 85mg
  • Protein 16g
  • Calcium Ca 20mg
  • Energy 90 kcal
pink salmon
Atlantic Cod
  • Serving Size (100 g) Per Serving % Daily Value*
  • Calories 82
  • Calories from Fat 5
  • Total Fat 0.67g
  • Saturated Fat 0.131g
  • Cholesterol 43mg
  • Sodium 54mg
  • Protein 17.81g
  • Sugars 0 g

Nutritional Information