Crunchy Cod Fillets

Catching area

The Atlantic cod is caught in the Atlantic Ocean, which is also known as FAO fishing area 27. The Pacific cod can be found in the Pacific Ocean however, which is also known as FAO fishing area 67.

The taste of crunchy cod fillets are at first dominated by the taste of the battering because of their crust. But within this crust you can taste the delicious mild and delicate flaky white flesh of the cod. Our crunchy cod fillets are a good source of protein and iron, which is essential to transport oxygen throughout the body. One hundred grams of the fillets contain around 209 calories. The crunchy cod fillets also contain a bit of sodium and a bit of fat, but most of this fat is monounsaturated.

As a supplier we export most of our cod to Germany, but cod is actually popular in a lot of countries. The popularity of the fish is one of the reasons why there are a lot of ways to eat it. Most of the times people eat crunchy cod fillets with deep-fried chips, which is also known as fish and chips. In Britain and Ireland the Atlantic cod appears most commonly as the fish in fish and chips. This is one of the reasons why the dish is also called ‘cod and chips’. Fish and chips used to be a stock meal among the working classes in the United Kingdom, but in the middle of the 19th century the dish became popular in wider circles. The first fish and chip shop was opened in 1860 and the dish is still popular now. Fish and chips is also often served with vegetables as a side dish and with a lemon wedge or tartar sauce to add more flavour.