Cod

Cod occasionally reach lengths in excess of 5 to 6 feet and 200 pounds. In recent years, cod weighing over a hundred pounds are rarely seen and 50 to 60 pound fish are fairly common despite the decline in cod numbers during the past. Through strict conservation methods and limits imposed on both recreational and commercial fishermen, recreational anglers have been reporting increased numbers of cod. Offshore cod tend to be larger than the cod found in inshore waters.
Offshore anglers prefer a 7 ½ to 9 foot rod with a stiff action and a 4/0 reel spooled with 50 lb. test monofilament line. Some anglers like to use squidding or dacron line. Many anglers prefer to use jigs and jigs rigged with teasers. Teasers can include Norwegian style worms, plastic shrimp imitations and bucktail flies.
Cod should be iced down as soon as they are caught in order to retain their delicate flavor. If using a cooler, leave the drain open so melted water can drain off so as not to diminish the quality of the fish. The white, flaky meet of the cod can be baked, broiled, poached or fried, made into fish cakes or chowder, and salted for long term storage without loss of flavor or nutritional value.

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