Pacific Cod is the most common species of cod and even considered one of the most abundant white fish. Others name it as gray cod because of its color; they have black spots across their body and catfish-like whiskers on its lower jaw. They are a good source of low-fat protein, phosphorus, niacin and vitamin B12. The raw flesh of pacific cod is white and retains its color when cooked.
Flavour & Texture
Pacific cod is a mild-tasting fish with a firm and tender meat. When cooked,
its texture is lean and flakey.