Product Overview

Atlantic Cod (Gadus morhua) and Pacific Cod (Gadus macrocephalus) are two of the most iconic and commercially significant whitefish species in the global seafood market. Renowned for their mild flavor, firm, flaky texture, and nutritional benefits, both species are staples in traditional cuisines worldwide. The global cod market, valued at USD 11.4 Billion in 2024, is projected to reach USD 16.5 Billion by 2033, growing at a CAGR of 4.22%. While the Atlantic Cod fishery has faced historical challenges, the Pacific Cod fishery is noted for its sustainable management. China has emerged as a pivotal hub in the global cod supply chain, specializing in the reprocessing of frozen cod for re-export, which significantly influences trade flows and product availability.

1. Background

Cod, belonging to the genus Gadus, has been a cornerstone of global fisheries for centuries. Atlantic Cod (Gadus morhua) is an iconic species of the North Atlantic, historically so abundant that it shaped the economies and cultures of coastal nations. Pacific Cod (Gadus macrocephalus), found in the colder waters of the northern Pacific, is a similarly vital species and is considered a smart seafood choice due to its sustainable management under U.S. regulations. While biologically similar, they are distinguished by their distribution, with Atlantic Cod inhabiting the North Atlantic and Pacific Cod found in the North Pacific. Both species are demersal, living near the ocean floor, and are prized for their mild, clean taste and versatile white flesh. The industry has evolved from a focus on wild-capture to include sophisticated global value chains, with China playing a central role in reprocessing raw, frozen cod into value-added products like fillets and portions for global markets.

2. Main Producer Countries

The production of cod is dominated by nations with access to the rich fishing grounds of the North Atlantic and North Pacific.

• Atlantic Cod: The main producers are Norway and Russia in the Northeast Atlantic, particularly in the Barents Sea. Iceland and the European Union (especially the UK) are also key producers. The U.S. (New England) and Canadian fisheries, while historically dominant, now operate under strict rebuilding plans.

• Pacific Cod: The United States (Alaska) is a world leader in Pacific cod production, with the Bering Sea and Gulf of Alaska being core regions. Russia and Korea are also major harvesters in the North Pacific.

• China’s Role: While not a significant source of wild-caught cod, China is a dominant force in reprocessing. It imports frozen, head-on-gutted (H&G) cod from the above nations, particularly from the U.S. (Alaska), Russia, and Norway. Chinese processors then produce value-added products (fillets, portions, etc.) for export to markets like Europe and North America.

3. Habitat and Biology

• Habitat: Both species are demersal, living near the ocean floor. Atlantic Cod prefers cold waters on rocky slopes and ledges at depths of 30-500 feet, while Pacific Cod is found on softer bottoms of mud, sand, or clay, migrating seasonally between deeper spawning grounds (300-820 feet) and shallower feeding grounds.

• Biology: Atlantic Cod are heavy-bodied with a large head, a distinct barbel under the lower jaw, and a variable coloration from light yellowish-green to red and olive, usually with darker speckles. They can live over 20 years and grow up to 51 inches and 77 pounds. Pacific Cod, sometimes called gray cod, are brown or grayish with dark spots and have a long chin barbel and dusky fins with white edges. They can live up to 20 years and grow up to 6 feet.

4. Scientific and Commercial Names

• Atlantic Cod:

  • Scientific Name: Gadus morhua

  • Commercial Names: Cod, Atlantic Cod, Scrod cod, Steakers. In the UK, it is a primary ingredient in “fish and chips”.

• Pacific Cod:

  • Scientific Name: Gadus macrocephalus

  • Commercial Names: Pacific Cod, Alaska Cod, Gray Cod, True Cod.

5. Wild Catch Development History

Cod has been a vital commercial species for centuries. Atlantic Cod stocks, particularly in the Northwest Atlantic, experienced catastrophic collapses in the early 1990s due to overfishing, leading to severe fishing restrictions and rebuilding plans that continue today. Some stocks, like those in the Gulf of Maine and Georges Bank, remain overfished. In contrast, many Pacific Cod stocks are not overfished and are not subject to overfishing, thanks to proactive U.S. management. The industry has also seen a significant shift in trade dynamics, with China’s reprocessing sector becoming a central node. Importing raw material and exporting finished goods allows for cost-efficient production, making cod products widely available and meeting diverse global market demands.

6. Core Catch Regions

The core catching regions are aligned with the main producer countries.

• Atlantic Cod:

  • Northeast Atlantic: The Barents Sea, waters around Norway and Iceland, and the North Sea.

  • Northwest Atlantic: Georges Bank and the Gulf of Maine.

• Pacific Cod:

  • Eastern Pacific: The Bering Sea, Gulf of Alaska, and Aleutian Islands.

  • Western Pacific: Waters around Russia and Japan.

7. Nutritional Value

Cod is a lean, low-calorie source of high-quality protein and essential nutrients.

• High-Quality Protein: A 3-ounce (85g) serving of cooked Atlantic cod provides about 19 grams of protein for only 90 calories, while the same serving of Pacific cod provides 20 grams for about 85 calories.

• Low in Fat: Both species are very lean, with less than 1 gram of fat per serving.

• Vitamins and Minerals: An excellent source of Vitamin B12 (over 30% of the RDI), Selenium (40% or more of the RDI), and Phosphorus (about 20% of the RDI). Pacific cod is also a good source of potassium, niacin, and omega-3 fatty acids, which support heart and brain health.

• Comparison: Pacific cod has a slightly higher moisture content, making its meat a bit less firm than Atlantic cod. Atlantic cod is often described as having a slightly sweeter taste, while Pacific cod has a milder, more savory flavor.

*Table: Nutritional Comparison (per 3 oz / 85g cooked serving)*

8. Main Product Types

Cod is processed into several forms to meet diverse market demands.

• Frozen Cod: This is the primary form for the reprocessing trade. Frozen, head-on-gutted (H&G) cod is the main raw material imported by Chinese processors. Frozen fillets and portions are major final products.

• Fresh Cod: Available in regional markets close to fishing ports.

• Value-Added Products: China specializes in producing frozen cod fillets, portions, breaded products, and ready-to-cook items for the global market, especially for the food service industry.

• Other Products: Includes salted cod (e.g., for Portuguese bacalhau) and cod liver oil, a rich source of vitamins A and D and omega-3s.

9. Global Market and Trade

The global cod market is dynamic, with trade flows heavily influenced by processing hubs and sustainability concerns.

• Market Size: The market was valued at USD 11.4 Billion in 2024 and is expected to reach USD 16.5 Billion by 2033.

• China’s Reprocessing Hub: China is a central node in the cod trade, importing frozen H&G cod for reprocessing. The finished products are then exported globally, making China a key supplier of value-added cod to markets like Europe and North America.

• Key Markets: North America and Europe are the largest consuming regions, driven by traditional dishes and demand for healthy protein. The Asia-Pacific region is also a significant and growing market.

• Demand Drivers: Growth is fueled by rising health consciousness, demand for convenient, value-added products, and the versatility of cod in various cuisines.

10. Catch Technology

Cod are caught using highly efficient, modern methods, with gear type varying by region.

• Trawling: Bottom trawling is a dominant method for both species. It involves dragging a net along the seafloor to capture demersal schools.

• Other Gear Types: Cod are also commonly harvested using longlines (hook-and-line), gillnets, pots (or traps), and rod and reel.

• Technological Advancements: The use of sonar, satellite tracking systems, and better vessel designs has improved efficiency and reduced environmental impact.

11. Quality Standards and Certification

Adherence to international quality and sustainability standards is crucial for market access.

• Food Safety: Processors, especially in China for export-oriented production, must adhere to international food safety protocols like Hazard Analysis Critical Control Point (HACCP). Many facilities are certified to global standards like BRC (British Retail Consortium) and IFS (International Featured Standards).

• Sustainability Certification: The Marine Stewardship Council (MSC) label is a key indicator that the cod was caught from a sustainable and well-managed fishery. This is increasingly important for consumers and buyers, particularly in North America and Europe. U.S.-caught Pacific cod is recognized as a sustainable choice.

12. Sustainable Catch Practices

Sustainable management is critical for the long-term viability of cod fisheries, especially for the vulnerable Atlantic stocks.

• Fishery Management: Cod fisheries are managed with science-based quotas, seasonal closures, gear restrictions, and area closures to protect spawning fish and sensitive habitat. The U.S. Pacific cod fishery is managed under Fishery Management Plans that control the fishery through permits, catch quotas, and bycatch limits.

• Rebuilding Plans: For overfished Atlantic cod stocks, rebuilding plans are in place, with targets to rebuild the Gulf of Maine stock by 2033 and the Georges Bank stock by 2026.

• Challenges: Atlantic cod stocks face challenges from historical overfishing and environmental changes. The failure of some stocks to recover despite fishing moratoriums highlights the complex interplay of fishing pressure and ecosystem dynamics.

13. Processing and Quality Control

Maintaining high quality from catch to customer involves stringent processes, especially in the reprocessing sector.

• Primary Processing: Onboard factory trawlers or coastal plants, cod is typically headed and gutted (H&G), then blast-frozen into blocks for stable storage and transport.

• Reprocessing in China: Chinese processing plants thaw the imported frozen H&G cod. They then specialize in precision filleting, skinning, pin-bone removal, and portioning. The finished products are then re-frozen and packaged for export.

• Quality Control: Processing facilities adhere to strict hygiene protocols and HACCP plans. Advanced traceability systems are implemented to track the product from the raw material stage to the final consumer, ensuring food safety and quality.

14. Market Advantage Comparison

Cod holds a distinct and competitive position in the global whitefish market.

Table: Cod Market Advantage Comparison