Cod (Gadus morhua, Torsk, Morue, Cabillaud, Dorsch, Kabeljau)

 

Season: Norwegian Arctic cod (spawning cod): January to April
Young cod (spring cod): April to June
Coastal cod: All year
Size: Up to 150 cm

The fish
Cod is one of the most common and economically important marine fishes in Norway. Cod is found extensively in the northern parts of the Atlantic Ocean, where it can be further subdivided into several distinct groups. We generally differentiate between two main categories of cod: the migratory, oceanic cod and the non-migratory coastal cod. The coastal cod is a typical bottom fish, while the migratory cod is pelagic and covers huge distances.

Of the various stocks of cod in Norwegian waters, the Norwegian Arctic cod is the most important. It spends most of its life in the Barents Sea, but migrates both as a juvenile and as a mature spawning cod (Skrei). The spawning grounds of the Skrei stretch all the way down the northern part of the Norwegian coast from Finnmark to Stad, but the most important spawning grounds are off the Lofoten archipelago.

The migrations of Skrei still form the basis for the most important seasonal fishing activity in Norway, the Lofot fishery, but cod is also caught using trawlers in the Barents Sea.

The young cod in the Barents Sea swim towards the coast of Finnmark in the spring in search of spawning capelin and form the basis for the traditional spring cod catch. The coastal cod are similar to the cod found in the Barents Sea, but tend to stay put in shallow waters and have adapted to the various local habitats along the coast of Norway. Coastal cod are found from the intertidal zone down to depths of approx. 600 metres.

Fishery
Cod is fished in the North Sea all year and is harvested as one of several species caught for consumption. There is currently a great deal of research being done to develop farming and sea ranching of cod.

Fishing methods
Bottom trawling, Danish seine nets, longlines, nets, handlines, pots.

Use
Cod is one of the best food fishes on the market and is sold fresh, frozen, filleted, smoked and salted. Cod is also processed to produce stockfish and clipfish. By-products of cod processing include cod liver and cod liver oil, roe, stomach, milt, cheeks and tongue. Fresh cod can be fried, poached and used in any number of dishes. Salted and smoked cod are best poached or in soups and stews.

Nutritional value
Cod is primarily a good source of protein. It also contains plenty of vitamin B12 and selenium and has a healthy balance of sodium and potassium.

 

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