Overview

Gadus is a genus of demersal fish in the family Gadidae, commonly known as cod. The genus includes the Atlantic cod (Gadus morhua) and the Pacific cod (Gadus macrocephalus), both of which are white-fleshed, mild-flavored fish with a flaky texture. Cod is one of the most commercially important fish species globally, valued for its firm, lean meat and its versatility in cooking.

Origin and history

Cod has been fished in the North Atlantic for over a thousand years, with Basque fishermen documented as early as the 15th century traveling to the Grand Banks off Newfoundland [2]. The Atlantic cod fishery was a primary driver of European colonization of northeastern North America, and the fish became a staple protein source across Europe and the Caribbean through the salt-cod trade [2]. Pacific cod has been harvested by Indigenous peoples of the North Pacific for centuries and became a major commercial fishery in the 19th century [3]. Overfishing led to the collapse of the Atlantic cod fishery off Newfoundland in the early 1990s, one of the most significant fishery collapses in modern history [1].

Varieties and aliases

  • Atlantic cod (Gadus morhua): the most commercially important species, found in the North Atlantic
  • Pacific cod (Gadus macrocephalus): found in the North Pacific from the Bering Sea to Japan
  • Alaska pollock (Gadus chalcogrammus): now classified within Gadus by some taxonomists, though historically placed in a separate genus [3]
  • Greenland cod (Gadus ogac): considered by some authorities a junior synonym of Gadus macrocephalus [3]
  • Salt cod / bacalao: dried and salted cod, a preserved form central to many cuisines
  • Scrod: a marketing term for small, young cod (or haddock) in New England

Culinary uses

Cod is prepared in a wide range of methods: baked, fried, poached, grilled, and steamed. Its mild flavor and firm, flaky white flesh make it a versatile protein. Atlantic cod is the traditional fish for British fish and chips, while salt cod (bacalao) is foundational to cuisines across the Mediterranean, Caribbean, and West Africa, appearing in dishes such as Portuguese bacalhau à brás, Spanish bacalao al pil pil, and Jamaican saltfish and ackee [2]. Pacific cod is commonly used in fish and chips on the U.S. West Coast and in Korean cuisine for dishes such as daegu-tang (cod stew) and cod jjim (braised cod). The roe, liver, and cheeks are also valued in various culinary traditions.

Cross-cuisine context

Cod has no widely recognized analogue in Mexican cuisine, as the fish species native to Mexican waters (such as huachinango/red snapper, robalo/snook, and various groupers) are not members of the Gadidae family. However, the preserved form of cod — bacalao — is used in Mexican cuisine, particularly in central Mexico, where bacalao a la vizcaína (a tomato, olive, and pepper stew) is a traditional Christmas Eve dish in many households. This dish is a direct descendant of Spanish colonial culinary traditions.

In other LA-relevant cuisines, cod appears in Korean cooking as daegu (대구), used in soups and stews, and in Japanese cooking as tara (鱈), used in nabe (hot pot) and as a source of mentaiko (spiced cod roe). In Filipino cuisine, dried and salted cod (tuyô or daing na bakalaw) is less common than other dried fish but appears in some regional dishes.

Notes for cooks

  • Fresh cod fillets should be firm, moist, and have a mild sea-brine smell. Any strong fishy or ammonia odor indicates spoilage.
  • Cod flakes easily when cooked. Overcooking produces a dry, stringy texture. Cook to an internal temperature of 54°C (130°F) for moist results.
  • For salt cod, soak in cold water for 24 to 48 hours, changing the water several times, to rehydrate and remove excess salt before cooking.