Cod

Cod is a saltwater fish native to the North Atlantic and North Pacific oceans. It is a popular food fish, often sold as fillets or steaks, and is a good source of protein and omega-3 fatty acids. Cod is typically caught wild and can be prepared in various ways, including baking, frying, and poaching.

Cod is primarily used as a protein source in a wide variety of dishes, from simple baked fillets to complex pies and fish fingers. Its mild flavour and flaky texture make it versatile for incorporation into ready meals, battered products, and fish cakes. Manufacturers use it for its nutritional value and consumer appeal as a whole food ingredient.

Cod is a natural food ingredient, not a food additive, and is not subject to authorisation on the Register of Food Additive Authorisations. It is a source of high-quality protein, vitamin B12, and iodine. Like other oily fish, cod contains omega-3 fatty acids, which the NHS suggests may have benefits for heart health. Concerns about mercury levels in some fish species have been raised, but cod is generally considered to have lower levels compared to larger predatory fish.