Stocks are also found around Iceland, the Faroe Islands, in the Baltic, the North Sea, the Irish Sea and in the areas around the Georges Bank and Newfoundland. In addition, there are local fjord and coastal stocks along the coasts of Norway, South Greenland and Canada.
Atlantic cod is harvested in FAO area 27.
Year | Landings of North East Arctic cod in ICES Subareas I and II in metric tons
|1987 | 523K||1991 | 319K||1995 | 740K||1999 | 485K||2003 | 552K||2007 | 487K||2011 | 720K|
|1988 | 435K||1992 | 513K||1996 | 732K||2000 | 415K||2004 | 606K||2008 | 464K||2012 | 754K|
|1989 | 332K||1993 | 582K||1997 | 762K||2001 | 426K||2005 | 641K||2009 | 523K||2013 | 1,000K*|
|1990 | 212K||1994 | 771K||1998 | 593K||2002 | 535K||2006 | 538K||2010 | 610K||2014 | 993K*|
*TAC Source: ICES Advice 2011
Vesterålen and Lofoten are the main spawning areas for North East Arctic cod. The eggs are spawned pelagically (near the surface) in February-April. Eggs and larvae are carried with the current into the Barents Sea where the 0 year-group settles to the bottom in late autumn. Cod starts spawning at the age of 5-6 years and grow faster when the capelin stock is strong.
Charles Dickens mentions a “fried fish warehouse” in Oliver Twist, but the brainwave of teaming fried fish with chips is credited to a Mr Joseph Malin. He opened the first fish and chip shop in London in 1860. The rest is culinary history.
Cod also offers a number of by-products including cod’s roe, cod liver, cod liver oil, cheeks, tongues and heads.
Composition of food per 100g edible portion
|Energy||84 kcal (354 kJ)||Non saturated fatty acids||1.1 g|
|Fat||1.2 g||Protein||18 g|
|Saturated fat||0.1 g||Sodium||49 mg|
Source: NIFES, Norway