Cod is widely distributed in the oceans of the world and originated in the cold water of the North Atlantic from northern Europe to Canada and the eastern United States. At present, the main producing countries are Iceland, Canada, Russia, Norway and Hokkaido.

In China, cod is mainly produced in the Bohai Sea, the Yellow Sea and the northern part of the East China Sea. Its main fishing grounds are in the northern Yellow Sea, the east-southeast of Shandong Higher Education, the southern ocean and the southeastern waters of China. It is one of the marine economic fish species produced in the northern coastal areas.

Extended data:

Identification method of chemical oxygen demand:

1, look at the appearance:

Cod meat looks white, and there is no particularly thick and obvious red line on it. The skin of the fish section is white or gray, and the meat is delicate. The scales are dense and small, and they are pressed down one by one. The skin of oily fish is gray-black, grid-like, the meat is hard and rough, the color of fish is yellowish, and there will be a yellow or red line in the middle, which is not available in real cod.

2, touch the fish skin:

It's hard to see the difference between the two when frozen, but after thawing, the real cod feels smooth. It feels like mucous membrane, while oily fish is rough, with sharp scales and feels like acupuncture. Generally speaking, silver cod is not scraped when it is sold, and consumers can judge it by touching the skin of the fish.

3. Taste:

Cod is a high-quality deep-sea fish, which melts in the mouth. Its meat is very delicate. It can be eaten raw with mustard like salmon. It has a unique fragrance and umami taste, and tastes like crab leg meat. When fried fish is cooked in oil, it smells like meat and tastes greasy. After cooking, the meat is very thick and the taste is poor.

Baidu encyclopedia -Cod

People's Network-Three methods to identify true and false cod! Look at the appearance, touch the skin of the fish and taste it.