New England Cod
Atlantic cod fillets have a silvery, subcutaneous layer that distinguishes them from Pacific cod. The lean meat has a mild, clean flavor and large, tender flakes. It’s less firm than haddock and sweeter than Pacific cod. Raw Atlantic cod is translucent, ranging from white to pinkish. Cooked, it’s an opaque white. Raw Pacific cod is opaque, creamy white. Cooked meat is white, tender-firm, lean and flaky, with a mild taste. The moisture content is a little higher than that of Atlantic cod, making it less firm.
Because it is so lean, cod cooks quickly and benefits from moist heat. The neutral flavor makes an excellent showcase for herbal accents like tarragon, dill and cilantro. [SeafoodSource.com]
Pricing: Price and availability subject to frequent change; Please call us at (609) 953-3474 for current information.