Cod Fillets: Cod

Cod is a common name for several species of fish, most notably the Atlantic cod and Pacific cod. These are marine fish found in cold, deep waters. Cod is typically caught in the wild and then processed into fillets or other forms for consumption.

Cod is used in a wide variety of dishes as a primary protein source. It is valued for its mild flavor and flaky white flesh. Manufacturers use cod in frozen fish products, fish sticks, and prepared seafood meals.

As a whole food, cod is not regulated by the FDA as an additive. It is a good source of lean protein and omega-3 fatty acids. There are no specific health controversies associated with cod consumption itself, beyond general concerns about seafood sustainability or potential contaminants that apply to many fish species. JECFA and EFSA do not typically evaluate whole foods like cod in the same manner as food additives.