PACIFIC COD

Scientific name：Gadus Macrocephalus Japanese name：マダラ Chinese name：真鳕鱼 Pacific cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific cod lends itself to a variety of sauces and seasonings. Utilized the world over in various product forms; this is one of the most universally used and versatile fish. Country of Origin – Japan