Cod is one of the most economical important marine fish in Norway. We generally differentiate between two main categories of cod: the migratory, oceanic cod (Norwegian Arctic cod) and the non-migratory coastal cod. The Norwegian Arctic cod is the most important stock. The spawning grounds stretch from the coast of Finnmark County in the north of Norway to Stad at the northwest coast, with its primary spawning areas to be out beyond the Lofoten Islands and the coast of Møre og Romsdal County (Aalesund).
Cod is found extensively in the northern parts of the Atlantic Ocean and is caught all year round. The large stock of Norwegian Arctic cod is well managed (by Norway and Russia) and is growing at a healthy rate. Cod from Norwegian vessels caught North of 62 latitude is MSC approved.
The fishing methods are bottom trawling, Danish seining (seine net), gillnetting, longlining, handlining and pots.
In addition to the wild caught cod, there is also farmed cod, although per today the quantities of that is small compared to the wild caught cod.
Cod is one of the most popular food fishes on the market and is sold fresh, frozen, filleted, smokes and salted. From cod one also produces stockfish (dried cod) and clipfish (salted and dried). By-products of cod processing include cod liver, roe, stomach, milt cheecks and tongues.
Cod is a good source of protein. It also contains plenty of vitamin B12 and selenium and has a healthy balance of sodium and potassium. The total fat content is 0,3%.