Cod have a lean, mild flavor profile with large flakes and a tender-firm texture. Pacific Cod tend to have thicker fillets with a higher moisture content and are therefore less firm and a little harder to bread/batter. Their flesh is an opaque white color when raw and remains white after cooking. Atlantic Cod are a little sweeter than Pacific Cod, with translucent white to pink-tinged flesh when raw which turns white when cooked. Both are less firm and less sweet tasting compared to Haddock.
