The white flesh of the cod is particularly flavoursome and digestible, with low levels of insalubrious fats and rich in Omega 3 polyunsaturated fatty acids that lower the levels of insalubrious cholesterol and raise the levels of health-giving cholesterol.
With its high mineral content – phosphorus, iodine, iron and calcium – the cod is also an excellence source of vitamins B12 and B6, which are necessary for curbing levels of homocysteine, a molecule that damages the blood vessels (homocysteine increases the risks of heart attack and ictus).
The main cod species marketed are the northern species
Gadus morhua (from the Atlantic) and the Gadus macrocephalus
(from the Pacific).
Fishing for the cod (one of the world’s top edible fish) is governed by a quota system (quantities expressed in thousands of tonnes). The quantities are decided upon by the pertaining Ministries each year.
To allow for egg laying and yearly replenishment of the stock, fishing is generally allowed only between September and February and forbidden during the remaining months.