Cod is fished in the North Atlantic and the North Pacific, has a distinctive barbel beneath its chin and a broom shaped tail. It belongs to the Gadidae family which includes Haddock, Pollock, Hake and Hoki. Market size is 2 1/2 to 10 pounds. Large Cod can weigh 10 to 25 pounds, while jumbo weighs in at 25 pounds and over. The term ‘Scrod’ refers to Cod that weighs under 2 1/2 pounds. Atlantic Cod fillets have a silvery subcutaneous layer that distinguishes it from Pacific Cod. The fillets are large, thick with high moisture content. Lean, clean tasting with large, tender flakes, it is not as firm as Haddock and is sweeter than Pacific Cod. Raw fillets are white to pinkish in color, and cooked it is opaque white. Sautéed Cod tongues and cheeks are a delicacy. Cod stocks suffered severely in North Atlantic off the coast of Canada. In 1992, a moratorium was initiated in and effort to rebuild the fishery. Today, there are signs of recovery but the fishery remains under strict management. Atlantic Cod is harvested with bottom trawls, gillnets, and longlines and pots on both sides of the North Atlantic.