Cod is popular as a food with a mild flavor and a dense, flaky, white flesh. Many countries in the world eat cod as main food fish. Cod is rich in nutrients, such as protein, vitamin A, vitamin D, calcium, magnesium, selenium and other nutrients.
The protein content of cod is higher than that of salmon, crucian carp, pomfret and hairtail. Cod livers are high-quality raw materials for extracting cod liver oil. The proportion of these nutrients in cod liver oil is the optimal proportion of the human body's daily requirements. In addition, cod meat is rich in magnesium, which is beneficial to prevent cardiovascular diseases such as hypertension and myocardial infarction, and cod has a good protective effect on the cardiovascular system. As a result, cod is known as "gold in the sea" and "nutritionist on the table" in Europe.