Atlantic cod

Atlantic cod (Gadus morhua) is a species of marine fish native to the North Atlantic Ocean. It is a popular food fish, typically caught in the wild and then processed for consumption. The flesh is white, flaky, and mild in flavour.

Cod is primarily used as a source of protein in a variety of dishes, from simple baked or fried preparations to more complex recipes like fish pie or fish and chips. In packaged foods, it is commonly found in fish fingers, fish cakes, and ready-to-eat fish meals.

Atlantic cod is a food, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a good source of protein, vitamin B12, and selenium. Like other fish, it can be a source of omega-3 fatty acids, though levels vary. Concerns about mercury levels in some fish species are generally lower for cod compared to larger predatory fish. The UK's Eatwell Guide recommends eating at least two portions of fish per week, one of which should be oily.