Atlantic Cod


The Atlantic cod, or Gadus morhua, is distributed in the Northwest Atlantic from Greenland to North Carolina. The fish itself sports a distinctive barbell beneath its chin and at its other end is a broom-shaped tail. It is a streamlined fish with a relatively large head. Its coloring varies from shades of green to brown with dark dots, with a light lateral line along the body and a light-colored belly. It is said that cod can live as long as 25 years. When cooked the cod fish is white and flaky, nourishing, mildly flavoured, high in protein, and uncommonly low in fat.

Through the centuries, seafarers have risked their lives to catch cod. As early as the 15th and 16th centuries, European fishermen sailed as far as Newfoundland’s Grand Banks to bring home this prized catch. Worldwide, the total cod catch has fallen by two thirds in only three decades due to highly efficient fisheries pressuring the cod stock.


Newfoundland is among world leaders in cod aquaculture research, basing success for farming cod on similar principles as salmon farming. Through the production it was learned that the growth cycle from the egg stage for producing 4 kg of market-ready cod is established at 32 months or less.

Cod is an aquaculture species of opportunity. The scene is set for the next wave of the aquaculture revolution. Newfoundland and Labrador has the space, ideal grow out conditions, and emerging infrastructure to develop this emerging species. With the depletion of cod stock over the years, aquaculture has the opportunity to improve Newfoundland’s economy and once again fill our rich waters.


Energy 82 kCal
Protein 17.8 g
Lipids (fat) 0.7 g
Cholesterol 43 mg
Sodium 54 mg
Omega-3 0.18 mg

(per 100 g raw product)

Visit Us On TwitterVisit Us On Facebook