The meat is white, lean and delicate, making it easy to use in a variety of recipes. But the benefits don’t stop there, as cod is easily digestible, low in calories and rich in omega-3 fatty acids, which are beneficial for the body.

Cod is one of the most consumed and popular fish, valued for its versatility in the kitchen and its role in simple but tasty dishes. It belongs to the Gadidae family and includes two main species: Gadus morhua, often known as Atlantic or common cod, which comes from the Atlantic Ocean and the North Sea, and Gadus macrocephalus, often referred to as Pacific or gray cod, which is found in the Pacific Ocean and the waters off Alaska. Both species are used to produce baccalà, cod preserved in salt, while air-dried Gadus morhua is known as stockfish, a specialty of Lofoten. Nutritionally, cod – whether fresh or frozen – is well suited to a balanced diet for children, adults and the elderly, thanks to its light texture, low calorie content and a number of health benefits.

Properties and benefits of cod