Cod belongs to the Gadidae family and includes two main types: Atlantic cod, found in the Atlantic Ocean and North Sea, and Pacific cod, common in colder Pacific waters near Alaska. Both are enjoyed fresh, frozen, or preserved. Traditional preparations such as salted cod (baccalà) and air-dried stockfish highlight its long history in global cuisine. No matter how it is prepared, cod maintains its nutritional value, making it suitable for regular consumption across different life stages.
Nutritionally, cod is impressive. A 100-gram serving provides high-quality protein, very little fat, and around 80 calories, making it ideal for weight-conscious diets. Its complete proteins support muscle maintenance and overall vitality. Cod is also rich in B vitamins, which aid energy production and nervous system health, along with minerals like potassium, phosphorus, iodine, and selenium—important for muscle function, bone strength, thyroid health, and cellular protection.
Cod also contains omega-3 fatty acids that support heart health by helping regulate cholesterol, blood pressure, and circulation. While those with fish allergies should avoid it, for most people cod remains a simple yet powerful food—gentle, nourishing, and deeply beneficial when enjoyed as part of a balanced diet.