Black Cod vs. Lingcod vs. Pacific Cod: What’s the Catch?

When it comes to delicious, flaky white fish, cod is often the first thing that comes to mind. But did you know that not all cod are created equal? At Wild for Salmon, we proudly offer three distinct types of cod—Black Cod, Lingcod, and Pacific Cod—each with its own unique flavor, texture, and culinary uses. Let’s dive into what sets these fish apart so you can reel in the perfect catch for your next meal!

Blind Taste Test | The Wild Four

Can you taste the difference? The Kurian family takes on a blind taste test of lingcod, black cod, and Pacific cod! 🐟 Learn what makes each fish unique and which one might be perfect for your next seafood meal!

Black Cod: The Butter of the Sea

Also known as sablefish, Black Cod is prized for its rich, buttery flavor and silky texture. This deep-water fish is packed with omega-3 fatty acids, making it a heart-healthy choice. Its high oil content gives it a melt-in-your-mouth quality that’s perfect for grilling, roasting, or smoking. A favorite in Japanese cuisine, Black Cod is often marinated in miso for a savory-sweet delicacy.

Flavor: Rich, buttery, and delicate
Texture: Silky, tender, and flaky
Cooking Tips: Best when roasted, grilled, or broiled; try a miso glaze for a gourmet touch.

Lingcod: The Hidden Gem of the Pacific

Despite its name, Lingcod isn’t actually a true cod—it’s a member of the greenling family. Found along the Pacific coast, this fish is known for its lean, firm flesh and mild flavor. Depending on the fish, its meat can sometimes have a striking blue-green tint that turns white when cooked—don’t worry, it’s perfectly natural and delicious! Lingcod is a versatile fish that holds up well to various cooking methods, from pan-frying and baking to fish tacos.

Flavor: Mild, slightly sweet, and clean
Texture: Firm, flaky, and lean
Cooking Tips: Excellent for grilling, baking, or frying; perfect for fish tacos or fish and chips.

Pacific Cod: The Classic Choice

Pacific Cod is the fish most people think of when they hear “cod.” With its mild flavor and flaky, white flesh, it’s a versatile staple in many kitchens. Lower in fat than Black Cod, Pacific Cod is a leaner option that’s still packed with protein. It’s commonly used in fish and chips, fish tacos, and chowders, but its mild taste also pairs well with a variety of seasonings and sauces.

Flavor: Mild, slightly sweet, and clean
Texture: Flaky, tender, and lean
Cooking Tips: Perfect for frying, baking, or poaching; great for fish and chips or fish tacos.

How to Choose the Right Cod for Your Dish

So, which cod is best for your recipe? If you’re craving something rich and indulgent, go for Black Cod. If you prefer a firmer, leaner fish with a mild taste, Lingcod is the way to go. And if you’re looking for a classic, all-purpose white fish, Pacific Cod is your best bet.

No matter which cod you choose, you can feel good knowing that all of our fish are sustainably harvested, ensuring that you’re supporting healthy oceans while enjoying top-quality seafood.

Ready to try them all? Check out our selection of Black Cod, Lingcod, and Pacific Cod OR try our new Cod Collection Box with all 3 options and discover your new favorite catch!