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Blue Cod |
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Seafood -
Fish
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Blue Cod (Parapercis colias) | 
| | Common Name: | Blue Cod | | Scientific Name: | Parapercis colias | | Other Names: | Blue Cod, Toragisu (Japan), Chungu Daegu (Korea). | | Family: | Pinguipedidae | | Description: | The average length is 30 – 40 cm, but can be as large as 60cm. Body colour varies depending on age. Larger fish are more distinctly blue with greenish sides and a golden brown stripe above each eye. Some smaller fish are mottled and show a trend towards shades of green. Juveniles are white with a broad band of brown along the side. | | Main Season: | Available all year round. | | Resource: | Blue Cod are common in colder waters from Cook Strait south and around the Chatham Islands. Juveniles are often found in shallow water. Adults are found at depths of up to 150 metres. Despite this, they are predominately an inshore domestic fishery with little deepwater by-catch. They are also found in the Marlborough Sounds and off Wanganui. | | Characteristics: | Blue Cod have medium-textured white flesh with a low oil content. They are suitable for most cooking methods. | | Common Packaging: (packaging may vary between vessels) | | Whole | Size graded, bulk packed, polylined cartons. | | H&G / Dressed | Size graded, bulk packed, polylined cartons. | | Skinless, Boneless Fillets | Size graded, interleaved shatterpack. | | | | Absolute Foods Ltd
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