Icelandic cod is Gadus morhua caught in the Icelandic EEZ (FAO area 27.Va), managed using the ITQ (Individual Transferable Quotas) system since 1990. Annual catch ~210,000 tons, MSC certified since 2012 (renewed 2022). It has been the traditional cod for Catalan and Portuguese trade since the 16th century, known for its white flesh, slightly fattier than Norwegian cod (1.0–1.4 g/100 g), and excellent salting properties.
What is Icelandic cod? Stock and FAO area
Icelandic cod is Gadus morhua caught in the Icelandic EEZ (Exclusive Economic Zone), corresponding to FAO area 27.Va. It comprises the biologically isolated stock that inhabits the waters surrounding Iceland (200 nautical miles around the island).
The stock is mainly distributed in three areas:
- Vestfirðir (Westfjords): northwest Iceland. Cold, deep waters. Large cod.
- Southern platform: warmer waters due to the Gulf Stream. Fattier cod.
- Eastern Iceland Sea: mixed waters, mixed catch.
Annual catch 2026: ~210,000 tons. Total quota set by the Marine and Freshwater Research Institute (MFRI) based on annual stock assessment. Estimated spawning stock 2025: ~960,000 tons (record figure for the last decade).
The ITQ system: a global model since 1990
Iceland implemented in 1984 (pilot phase) and consolidated in 1990 the Individual Transferable Quotas (ITQ) system for cod fishing. Recognized by the FAO as one of the most successful fisheries management models in the world.
How it works:
- Each year, the MFRI assesses the stock and proposes a Total Allowable Catch (TAC) based on biology.
- The government allocates the TAC in individual transferable quotas among vessels (based on historical data).
- Fishermen can buy, sell, or lease quotas. Result: natural consolidation into more efficient fleets.
- Each catch is electronically registered and deducted from the quota in real time.
- Exceeding the quota leads to high fines and license withdrawal.
Results:
- Cod stock recovered after the 1980–90 crisis.
- Fleet reduction: from 1,500 vessels in 1990 to ~700 in 2025.
- Increased profitability per vessel.
- 100% traceability from catch to export.
Season and catch: all year round
Unlike Norwegian Skrei (concentrated in Jan–Apr), Icelandic cod is caught all year round:
| Quarter | % Catch | Characteristic |
|---|---|---|
| January–March | ~28% annual catch | Spawning peak |
| April–June | ~22% annual catch | Post-spawning, large size |
| July–September | ~18% annual catch | Summer, younger catches |
| October–December | ~32% annual catch | Winter migration, premium sizes |
Characteristics of Icelandic meat
- Color: pearly white, slightly whiter than coastal Norwegian cod.
- Texture: pronounced muscle flakes, clean separation when cooked.
- Intramuscular fat: 1.0–1.4 g/100 g (intermediate between lean Skrei and coastal cod).
- Flavor: mild marine with sweet notes. After salting, a balanced cured flavor.
- Cooking behavior: excellent for medium cooking times (15–25 min), tends to flake apart with very long cooking.
Premium Icelandic cuts
Order of quotation from highest to lowest:
| Cut | Description | 2026 Price | Ideal use |
|---|---|---|---|
| Extra cheek | Upper head part, boneless | 45–55 €/kg desalinated | Premium piece, all techniques |
| Central loin | Central spine part | 38–48 €/kg desalinated | Pan-fried, oven-baked, steamed |
| Throat | Lower jaw part | 40–50 €/kg desalinated | Pil-pil, fried |
| Belly flap | Ventral part | 32–40 €/kg desalinated | Stews, llauna |
| Tail | Rear piece | 20–28 €/kg desalinated | Soups, broth, brandade |
| Flaked | Boneless fragments | 25–32 €/kg desalinated | Bunyols, esqueixada, omelette |
MSC certification and Iceland Responsible Fisheries
The Icelandic cod fishery has two certifications:
- MSC (Marine Stewardship Council): since 2012, renewed 2022. Covers the entire Gadus morhua fishery in FAO area 27.Va. Annually audits biological sustainability, ecosystem impact, effective management.
- Iceland Responsible Fisheries (IRF): national certification since 2007, managed by Icelandic Sustainable Fisheries. Older than MSC in Iceland.
More than 85% of exported Icelandic cod comes with one of the two labels.
Why it dominates the Catalan and Portuguese markets
Historical trade routes explain this preference:
- 15th–16th century: Portuguese merchants establish regular routes with Iceland. Lisbon becomes the main redistribution port for Icelandic cod in Southern Europe.
- 17th–19th century: Catalonia accesses Icelandic cod via Lisbon-Porto. Trade consolidates in Catalonia, Valencia, and the Balearic Islands.
- 20th century: the tradition continues. Traditional Catalan recipes (esqueixada, brandada, bunyols) are associated with Icelandic cod.
- Today: ~65% of the cod consumed in Catalonia is Icelandic (Mercabarna data 2024).
Current prices and price range per cut
End consumer prices 2026, professional fishmongers:
| Product | Price | Notes |
|---|---|---|
| Whole salted-dried cod | 22–32 €/kg | Requires desalting at home 36–48 h |
| Clean desalted cod | 35–55 €/kg | Ready to cook |
| Extra desalted cheek | 45–55 €/kg | Absolute premium cut |
| Desalted throats | 40–50 €/kg | Niche gourmet piece |
| Dried shredded cod | 14–20 €/kg dried | Economical, high yield |
| Skins | 4–8 €/kg | For gelatin, broth |
How to buy quality Icelandic cod
Verifiable criteria when buying:
- MSC or Iceland Responsible Fisheries label: guarantee of origin and sustainability.
- FAO area 27.Va: the only one corresponding to Iceland.
- Visible catch date: for desalted cod, ideally <60 days from catch.
- Premium cut: cheek, central loin, or throat for the best experience.
- Color: if desalted, uniform white color. Yellowish tones indicate excessive salting or old product.
- Size: large pieces (>3 kg) have a better cut/protein ratio.
Related articles
- Norway Cod vs Iceland Cod — honest comparison
- Types of cod: Gadus morhua, Skrei, Iceland, and Faroe
- View the entire Bacalalo cod collection
- Desalted cod ready to cook
- Traditional dried salted cod
Frequently asked questions
Why is Iceland a global leader in cod fishing?
For two technical reasons: 1) The ITQ (Individual Transferable Quotas) model implemented in 1990, globally recognized as an example of sustainable fisheries management. 2) Mandatory traceability from market to export with boat code, date, and zone. The FAO has been using Iceland as a case study since 2003.
What is the Icelandic ITQ system?
Each fishing vessel receives a fixed annual quota based on historical data. This quota can be sold, leased, or transferred between operators, but the national total is not exceeded. Result: more efficient fleet, reduced overcapacity, recovered stocks. Total cod quota 2026: 222,000 t (highest in the last decade).
When is cod fished in Iceland?
All year round, with no closed season like Skrei. Peak catch: January–March (stock spawning) and September–November (post-spawning migration). The Icelandic stock is mostly sedentary, does not migrate long distances, and lives between 100 and 400 m deep around the island.
Is Icelandic cod whiter than Norwegian cod?
Yes, it is usually noticeably whiter when cut and desalted. Reason: Icelandic cod lives in warmer waters (4–8 °C compared to -1 to 4 °C for Norwegian-Arctic) and has a slightly different metabolism. The difference in whiteness is visible but small — more relevant for premium cuts like "morro" (snout) or extra loin.
Is Icelandic cod caught by trawling?
Partly, yes. Current mix in Iceland: ~50% bottom trawling, ~30% longline, ~15% gillnet, ~5% handline. Icelandic trawling is MSC-certified with zone and seasonal restrictions. For maximum quality, look for cod labeled "line-caught" (with hook), more expensive but superior texture.
Which Icelandic cuts are the best?
In order of quotation: extra "morro" (top part of the head), central loin, "cocochas" (lower jaw part), "penca" (belly part), tail, and shredded. Desalted Icelandic "morro" is the absolute premium cut for Catalan and Portuguese cuisine. "Cococha" has a gelatinous texture due to high collagen, ideal for "pil-pil".
Is there a PDO for Icelandic cod?
There is no specific EU PDO for Icelandic cod, but there is the "Iceland Responsible Fisheries" national certification since 2007, and most of the product sold in Spain has MSC. For Catalonia, "Bacalla d'Islàndia" is a recognized commercial but not official denomination.
Why does Icelandic cod dominate the Catalan market?
Historical. Since the 16th century, Catalan merchants accessed Icelandic cod via Portuguese routes (Lisbon-Porto). This tradition consolidated suppliers, product knowledge, and organoleptic preference. Today, ~65% of the cod consumed in Catalonia is Icelandic, according to data from Mercat Central de Mercabarna.
Is Icelandic cod always better for Catalan dishes?
Not always. For esqueixada, brandada, bunyols, and empedrat: yes, Icelandic performs better. For suquet or dishes with long cooking times: any quality origin works. For bacalao a la llauna (Tarragona origin): traditionally Icelandic is used, but Norwegian also works. The decisive factors are the cut and the desalting process.
How much does Icelandic cod cost compared to other origins?
Whole dried and salted Icelandic cod (consumer 2026): €22–32/kg depending on the cut. Norwegian: €21–30/kg. Faroese: €18–26/kg. Fresh Skrei (when applicable): €18–28/kg. Desalted, clean Icelandic cod (cocochas, loins, morros) goes up to €35–55/kg in premium fishmongers.
