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Red Cod |
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Seafood -
Fish
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Red Cod (Pseudophycis bachus) |   | | Common Name: | Red Cod | | Scientific Name: | Pseudophycis bachus | | Other Names: | Akadara (Japan), Julienette (France), Merluzzo bianco de Nuova Zelanda (Italy), Bacalao de Nueva Zelanda (Spain). | | Family: | Moridae (morid cods) | | Description: | The average length is 40 – 70 cm, and the average weight is 1.5 – 2.5 kg. Greyish red-brown above, becoming white with a pink flush below; a prominent dark spot in front of the pectoral fin. Soft, easily dislodged scales. | | Main Season: | Landed all year round with main season from February to June. | | Resource: | Occurs around New Zealand and southern Australia. Caught mainly by trawling. A moderate resource. | | Characteristics: | White moist flesh with delicate texture. Low fat content. Flakes easily. Suitable for fish block manufacture. | | Common Packaging: (packaging may vary between vessels) | | H&G / Dressed | Size graded, bulk packed, polylined cartons. | | Skinless, Boneless Fillets | Size graded, interleaved shatterpack. | | Skinless Fillets, pin bone in | Size graded, interleaved shatterpack. | | | | Absolute Foods Ltd
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