Why Can't Cod Skin Be Eaten? Understanding the Reasons in One Article

Many friends quite enjoy eating cod, but they don't have much fondness for cod skin, feeling that cod skin is not very nutritious and doesn't have much flavor. They think cod skin can't be eaten.

In fact, cod skin can be eaten, and it is rich in collagen. Good collagen powder is made from processed cod skin. Although it is not as tender and smooth as cod flesh, its flavor is still quite rich and savory.

Due to cod's important food value and economic value, it is one of the most heavily fished fish in the world, and only three species truly belong to the genus Gadus: Atlantic cod, Greenland cod, and Pacific cod.

Cod is widely distributed across the world's major oceans, native to the cold waters of the North Atlantic from Northern Europe to Canada and the eastern United States. Currently, the main producing countries are Iceland, Canada, Russia, Norway, and Hokkaido in Japan. In China, cod is mainly produced in the Bohai Sea, the Yellow Sea, and the northern East China Sea. Its main fishing grounds are in the northern Yellow Sea, east-southeast of Shandong Gaogao, and the southern and southeastern sea areas. It is one of the marine economic fish species produced along the northern coast

Cod meat is delicious and nutritious, and can promote blood circulation and dissolve blood stasis; the swim bladder can nourish blood and stop bleeding; cod bones can treat athlete's foot; cod pancreas contains a large amount of insulin, and 12000 IU of insulin can be extracted from 1kg of pancreas; cod liver can be used to extract cod liver oil (oil content 20%~40%)