Fresh Frozen Cod Fish

£1,300.00 / Ton

SUPPLY ABILITY 1900 TONES / MONTH

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1.Fresh Frozen Cod Fish

Fresh Frozen  Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae.

Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus Gadus is commonly not called cod.

Early settlers on the North American east coast used cod as an important protein source.Codfish can weigh as much as 200 pounds and live up to 20 years. They prefer to stay in relatively shallow water, making them a convenient choice for fishing. Historically, cod has suffered from overfishing.

2.Health Benefits of Fresh Frozen Cod Fish

The vitamins, minerals, and healthy fats found in cod provide significant health benefits. It’s rich in vitamin B12, which is an important part of your body’s nerve and blood cells.

Vitamin B12 also helps prevent anemia by keeping your red blood cells in good condition.

Some people who eat plant-heavy diets may find that consuming vitamin B12 helps improve their energy levels.

Other health benefits of cod include:

Lower Cholesterol

Cod, like many fish, is a good source of omega-3 fatty acids—an essential fat. The body needs omega-3 fats, but it can’t produce them on its own. As a result, it’s essential that you get these fats through your diet. Getting enough omega-3 fatty acids in your diet can help lower triglycerides, a type of unhealthy cholesterol.

High B lood P ressure ControlStudies have found that consuming omega-3s can help decrease blood pressure by several points, helping reduce your risk of heart disease. Eating enough omega-3 fatty acids might even be better for controlling high blood pressure than reducing your salt consumption.Reduced R isk of H eart D iseaseEating fish like cod at least once a week also reduces the risk and severity of heart disease and stroke.Improved Brain FunctionEating fish like cod on a regular basis can help keep your brain in good condition as you age. According to one study, eating baked or broiled fish at least once a week reduces the loss of gray matter in your brain that occurs as we grow older. While more studies need to be done on the subject, eating fish regularly may also correlate to a lower risk of Alzheimer’s d isease.