Cod suits almost every type of cooking, it's white meaty flakes suit creamy, sharp or strong sauces and quite rightly it's a favourite with many chefs. Low in fat, cod is a healthy option. Over fishing has meant it has been off many menus, but recently marine biologists have said the restrictions from the 1990's have meant stocks have improved. Fishing within quota's, of fish large enough to have reproduced several times allows cod to be considered as a fish to eat occasionally. Cod is economically one the most important fish in Northern Europe and accounts for approximately 10% of all fish caught worldwide. Scientific Name: Gadus morhuaProvenance: North East Atlantic, ScotlandCatch or Cultivation Method: Mid Water Trawled/Purse Seine Netted, landed in ScotlandPreparation: Scaled, skin on, pin bones removed.Refrigerated Shelf Life From Despatch Date: 3 Days
