Atlantic Cod vs Pacific Cod: How Professional Buyers Tell Them Apart

Two fish, one name, very different products. Gadus morhua (Atlantic cod) and Gadus macrocephalus (Pacific cod) both end up salted and sold as «cod» — but they behave differently in the kitchen and trade at different prices. Knowing the difference is basic due diligence for any buyer.

What the Label Must Say

In the EU, the scientific name is mandatory on labelling. If a quote or a carton doesn’t state the species, ask. In Portugal, only Gadus morhua may be sold under the unqualified name «bacalhau» — everything else must be identified (Pacific cod, saithe, ling, tusk).

How to Tell Them Apart in the Flesh

Flake structure: morhua develops tall, well-defined flakes after curing; macrocephalus has shorter, denser flakes. Water behaviour: Pacific cod retains more water and can release it during cooking, giving a softer, sometimes watery texture. Colour and maturation: a properly matured Atlantic cure turns uniform ivory; Pacific cod tends to stay whiter. Price: morhua consistently trades at a premium — a «bargain» often signals a different species.

Why Maturation Matters More Than Origin Alone

A great salted cod is species plus cure. The slow Portuguese salt maturation develops flavour and texture that quick-salted fish never reaches — which is why buyers specify both: Gadus morhua, Portuguese cure.

Buy with Traceability

Every Mar Lusitano lot is species-documented from vessel to carton, MSC certified and HACCP controlled. See our complete salted cod guide or our wet salted cod specifications.