Fish

Pacific Cod

B tier

Pacific cod (Gadus macrocephalus) is the North Pacific cousin of Atlantic cod—lean white flesh with slightly coarser flake and a mild flavour widely used in frozen fillets, fish and chips, and food-service portions. Alaskan fisheries dominate many export markets. It is true cod, not pollock, though the two compete in similar dishes. Cook like Atlantic cod: bake, fry, or poach to just opaque. Slightly more moisture loss can occur on thin frozen fillets—do not overbake. Good everyday white fish when bright and not refrozen repeatedly.