Red Cod are elongated with a small tail, have a red-brown back that becomes pink-white on the sides and belly. The dorsal and anal fins are pink with black margins, and there is a black spot at the pectoral fin base. Their vivid colour fades to a greyish pink when first captured. The scales are soft and easily removed, and the skin is slimy. The square-tipped tail and black pectoral spot distinguishes them from their close relatives
Red cod are members of the Moridae family (morid cods) and whilst found throughout New Zealand they are more commonly found off Canterbury and Westland at depths of 100 to 300 metres, occasionally as deep as 700 metres.
The flesh is white and delicate with fillets that flake easily when cooked; it is often smoked but can also be fried, baked or poached.
Red cod is a good source of Selenium and Vitamin B12; and a source of Iodine, Phosphorus, Potassium and Niacin (vitamin B3).
Scientific Name: Pseudophycis bachus
Pack:
24kg (2 x 12kg)
Size:
S (340-480g), M (480 -850g), L (1500-2000g), 2L (2000g+)
Form:
Dressed, Whole Round
