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Species Guide

Atlantic Cod

Bacalao Atlantico 1
  • Spanish Name: Bacalao del Atlántico
  • English Name: Atlantic Cod
  • Scientific Name: Gadus morhua
  • Type of specie: Fish
  • Order: Gadiformes
  • Family: Gadidae

Habitat

  • Natural: Sandy or muddy bottoms in cold waters, typically at depths of 50 to 200 meters.
  • Farming: Marine cages in cold water areas with good oxygenation and stable temperatures.

General Description

  • Body shape: Elongated, robust body with a slightly compressed profile.
  • Distinctive features:

    Variable coloration ranging from olive green to brown with lighter spots. Well-defined lateral line and a small chin barbel.

Size and Weight

  • Average length: Usually between 50 and 80 cm, but in the wild, it can reach up to 2 meters.
  • Average weight: Commonly between 3 and 5 kg; in the wild, it can exceed 45 kg, with records of up to 60 kg.

Life Cycle

Relatively fast growth in aquaculture, reaching market size in 2 to 3 years.

Adaptations

Well-suited to cold waters and farming systems with controlled temperature and salinity.

Juveniles farming systems

Raised in recirculation systems (RAS) or marine hatcheries.

Grow-out farming systems

Mainly in open-sea floating cages or controlled land-based systems.

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  • Geographical distribution
North Atlantic, from the Bay of Biscay to Greenland, the North Sea, Iceland, and the coasts of North America.
  • Main producing countries
Norway, Iceland, Russia, Canada, United Kingdom.
  • Commercial value

Highly valued for its white flesh, firm texture, and mild flavor. It is one of the most important species for commercial fishing and aquaculture.

  • Additional uses

By-products: Cod liver oil (rich in vitamin D and omega-3 fatty acids).

  • Common preparation methods
Consumed fresh, frozen, salted, smoked, or dried; ideal for stews, baking, soups, and fillets.
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