Atlantic Cod
Gadus morhua
Iconic cold-water bottom fish of the North Atlantic and backbone of New England fisheries for centuries. Prized for its flaky white fillets.
Taste profile
Mild, sweet, very flaky white meat — the quintessential fish-and-chips fish.
How to cook it
Fried
Beer-battered cod is the legendary fish-and-chips preparation.
Baked
Bake with butter, lemon, and breadcrumbs for classic New England comfort food.
Poached
Gentle poaching preserves the delicate flaky texture; serve with cream sauce.
Broiled
Simple broiling with olive oil and herbs highlights its mild sweetness.
Tips to catch one
- ✔Fish deep structure, wrecks, and rocky bottom in 100–300 feet of water.
- ✔Clams, squid, and sea worms on a high-low rig are classic baits.
- ✔Jigs tipped with squid strips work well when cod are aggressive.
- ✔Check current regulations closely — stocks are strictly managed in the Gulf of Maine.
Keep it fresh: bleed, spike & ice
🔪 Spike (Ike Jime)
Insert a spike into the brain cavity just behind and above the eye. The fish will shudder briefly then go still — this signals a clean kill that prevents stress hormones from degrading the flesh.
🩸 Bleed
After spiking, cut one or both gill arches at the gill plate junction. Hold the fish head-down in water for 2–3 minutes. Well-bled fish have whiter, cleaner-tasting fillets with a longer shelf life.
🧊 Ice
Place bled fish in an ice slurry (2 parts ice to 1 part seawater). The slurry cools 5× faster than dry ice alone. Keep the drain plug cracked and aim for core temp below 35 °F within 30 minutes.
Size & bag limits by state
| State | Size limit | Bag limit | Notes |
|---|---|---|---|
| Connecticut | ≥ 22" | 10 per day | — |
| Maine | ≥ 22" | 1 per day | — |
| Massachusetts | ≥ 22" | 1 per day | Gulf of Maine; seasons vary by area |
| New Hampshire | ≥ 22" | 1 per day | — |
| New York | ≥ 22" | 10 per day | Southern New England stock |
| Rhode Island | ≥ 22" | 10 per day | Southern New England stock; more liberal |