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Sea rice, cod, white cod, black cod, blue cod, flat cod, narrow cod, Atlantic cod, Arctic cod... Which is the real cod? How should cod be purchased? This article may help you.
Cod meat is luscious and nutritious, with higher protein in meat than salmon, pomfret, anchovies and striped fish, while the amount of fat in meat is only 0.5% like that of sharks.
Cod liver oil is rich in the proportion of nutrients, which is the optimal proportion of the daily amount that the human body needs. For this reason, the Nordics refer to cod as a "dietitian at the table".
Just as the so-called "people are red is not much", the fish is red, there are many right and wrong, especially the cod family, its huge and chaotic degree is simply comparable to an American drama, if you do not understand it well, if you are not careful, you will mistake the fake cod impersonated by the oil fish for the real cod.
There is a cod in the fish, a cod in the cod family, and a cod family in the cod family, a narrow cod genus, a haddock genus and so on. There are three species in the genus Cod, namely Atlantic Cod, Greenland Cod and Pacific Cod. Only these 3 species can be called pure cod.
What makes cod famous is not the three brothers of the real cod, but the silver cod that has no half-cent relationship with the cod family. Cod is just a name, there is actually no such thing as a cod.
There are two species of fish commonly referred to as "silver cod": one is the Antarctic canine toothfish, which belongs to the order Perch, which is known in China as the "silver cod"; the other is the Alaskan black cod, which belongs to the order Catfish, which is known internationally as the "black cod".
The gold-producing area of black cod is the Alaskan Waters of the United States. Because of the largest production and the highest quality of black cod here, it is also known as the "Alaskan black cod".
Alaskan black cod is small, with dark and dense scales with a rich creamy, brown stripes on the fish flesh and bones, and is known as "the luxury of deep-sea fish" for its high oil content and creamy taste.
Three True Cod Brothers: A pure-blooded cod family
The three brothers of the true cod family (Pacific cod, Atlantic cod, greenland cod) are very similar in size, size, weight, and appearance, basically as shown above.
Pacific cod is mainly distributed in the North Pacific Ocean, from Northern California to Japan is the area where they live. The Pacific Cod Gold Region is in Alaska Waters, with an average annual catch of more than 250,000 tons, almost all of which are produced in Alaska.
Alaskan cod meat is lean and white, has a firm and tender taste, and is rich in high-quality protein, omega-3 unsaturated fatty acids and a variety of trace elements, but the fat content is very low.
Living in the northern Atlantic Ocean, the Atlantic cod is a cold-water fish that can grow up to about two meters long and weigh one or two hundred pounds, and looks similar to the Pacific cod. Because the meat of the Atlantic cod is tender, the meat is light, the body is large, and the yield is large, there is a saying that when the cod is flooded, people can walk on their backs on the surface of the sea.
The Norwegian Arctic cod is an important economic fish in Norway and is known as the "white gold of Norway".
Greenland cod grows in the waters around Greenland's coastline and is rarely seen in the market due to its low production.
Selling fish that resembles a shape will always be mixed in, resulting in consumers being difficult to identify real and fake cod. Oil cod is one of them, and we commonly call them "oil fish". These are two species of fish called "snake mackerel": the heteroscaled snake mackerel and the spiny snake mackerel. The difference between these two species of fish and real cod is that cod basically lives in the cold water of the North Atlantic and North Pacific, while the oil fish lives in the tropics and subtropics and is produced in large quantities in Southeast Asia.
Oil fish is not cod and is not suitable for consumption, because oil fish contains wax fat, although it is not toxic, it is difficult to digest by the human body, and it is easy to cause diarrhea. As a result, the sale of oil fish is banned in many countries. Although the oil fish is more similar to the silver cod, its cut surface is relatively flat, the flesh color is not so white, and because of the high oil content, there is a relatively clear red line between the fish and meat.
How to pick a silver cod
1. Prices
Black cod > silver cod>> real cod≈ oil fish> narrow cod
Except for the high price of black cod and silver cod, the other cod is actually not much different.
2. Appearance
Silver cod skin is whitish or grayish white, sharp scales, delicate flesh, large cross-sectional surface, white cut color, no dark lines; oil fish skin is black or gray-black, the flesh is hard and rough, the cross-section is small, and the cut surface has light red lines.
3. Feel
After thawing, the silver cod touches the smooth feel of a mucous membrane, while the oil fish feels rough.
4. Taste
Black cod has the best taste, soft and creamy to eat, with a creamy taste, especially fragrant; silver cod eats without milk aroma, but it is also very delicate, melting in the mouth. The meat of the real cod will be firmer, while the oil fish will have a rough texture and a general taste.
Graphic source
The picture and text are transferred from the WeChat public account "Seafood Guide", the original source is the WeChat public account "Ole Boutique Supermarket", if you need to reprint, please indicate the source.
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