There are two varieties of cod that are commonly eaten around the world. Atlantic cod, the larger variety, is found in the northern cold sections of the Atlantic Ocean; Pacific cod, the smaller variety, is commonly found along the Pacific Ocean coasts of North America, Asia. and Russia.
Cod is from the same family as haddock, whiting, and pollock.
Cod is often referred to as the “prosciutto of the sea”. It can be preserved through salting and drying which has been common practice in the Caribbean, Europe, South America, and the Atlantic side of North America.
According to the Seafood Watch and the National Oceanic and Atmospheric Administration, Pacific cod is more sustainable in its fishing practices and availability for human consumption than the Atlantic cod industry. Atlantic cod is considered an endangered species due to overfishing.