Its meat is white, lean, and delicate, making it easy to use in various recipes. Yet the benefits don’t stop there, as cod is easy to digest, low in calories, and high in omega-3 fatty acids, which are beneficial for the body.

Cod is one of the most widely consumed and popular fish, valued for its versatility in the kitchen and its role in simple yet flavorful dishes. It belongs to the Gadidae family and includes two main species: Gadus morhua, commonly 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 grey cod, 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 Norway’s Lofoten Islands. 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 numerous health benefits.

Properties and Benefits of Cod

Cod is a white-fleshed fish known for its mild taste and soft, delicate texture. It contains no fiber, sugars, or carbohydrates and only trace amounts of fat. A standard 100-gram portion provides about 0.67 grams of fat, 17.81 grams of protein, and roughly 82 calories. In addition, cod supplies valuable vitamins, minerals, and omega-3 fatty acids that support overall health. Below are some of its key benefits.

Provides high biological value proteins:

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