For real cod, its pedigree requirements should meet the requirements of "chordata, radical fishes, codformes, codidae, and cod". Those that meet these requirments are divided into Alantic cod (Gadus morhua), Greenland cod (Gadus ogac) and Pacific cod (Gadus macrocephalus).
The black cod has a smooth and slender body, with two evenly distributed medium-sized dorsal fins. Its teeth are small. The back surface and the upper part of the body are dark grey and even in color. Mainly distributed in the Northeast Pacific Ocean from the Bering Sea in Alaska to Central California. It usually inhabits muddy waters within the range of 300-2700 meters in the North Pacific and feeds on krill, squid and other fish. It is sexually mature at the ages of 5-7, female cods can grow up to 3 feet in length, and male cods can reach up to 2 feet in length. The life span can reach 55 years in Canadian waters and 94 years in Alaskan waters.
The general commercial fish size is 6-12 pounds, and Alaska black cod is only allowed to be sold during the designated fishing season, that is, April, late June, September and the first half of October each year. When the black cod is caught, it is processed immediately within 1 hour. Its head and haslets are removed, and quickly frozen to keep the processed cods as delicious as fresh cods, and to ensure the supply of high-quality products throughout the year. Black cod is a favorite ingredient of top garde restaurants. It has a refreshing taste, charming texture, and a creamy aftertaste!
Suggested Serving Method:
Please keep it in the freezer at -18℃ or below.
The picture above is for reference only. The real object should be considered as final.