"Simi cod" is not cod. It's pollock (Pollachius virens), a different fish sold as a substitute because it's cheaper. Here's the definitive guide to distinguish them: species, price, flavor, texture, and when it's worth it — with data and no marketing.
Contents
- What exactly is simi cod
- The real species: Pollachius virens
- Why is it called "simi" and who sells it as such
- Comparison table: real cod vs. simi
- Differences in flavor, texture, and cooking
- Market price: the real difference
- How not to be fooled
- When it's worth buying simi
- Other cod substitutes
- Frequently asked questions
- Conclusions
What exactly is simi cod
Simi cod is a trade name given to pollock (Pollachius virens), also known as coley or saithe, when it is salted and dried in a similar way to cod. It is not a type of cod, it is not an inferior variety of cod, it is not "second-rate" cod. It is a completely different fish.
The term "simi" comes from "similar" — and that is precisely the problem. It is sold as something similar to cod, at a lower price, and many buyers believe they are buying real cod at a discount. They are not.
It is not fraud when correctly labeled as "pollock" or "simi cod." It is fraud when sold simply as "cod." And it happens more often than the industry wants to admit.
The real species: Pollachius virens
To understand the difference, we need to talk about biology:
- Real cod: Gadus morhua (Atlantic cod) or Gadus macrocephalus (Pacific cod). Gadidae family. Can exceed 30 kg. White, thick flesh, with large, firm flakes.
- Simi cod / Pollock: Pollachius virens. Also Gadidae family (they are relatives, not twins). Rarely exceeds 10 kg. Darker flesh (greyish-green), softer texture, smaller flakes.
Both belong to the same taxonomic family (Gadidae), just as a lion and a domestic cat belong to Felidae. They are related, but the differences are obvious to anyone who knows how to look.
Why is it called "simi" and who sells it as such
The name "simi cod" originated in wholesale trade as a way to sell salted pollock at a price point between fresh pollock (very cheap) and real cod (expensive). The salting and drying process significantly improves the flavor of pollock, bringing it closer to that of cod — hence "simi" (similar).
It is commonly found in:
- Traditional markets: especially in southern Spain, where the demand for dried cod is high and the average purchasing power is tighter.
- Ethnic food stores: Latin American and African communities that use salted cod in their cuisine.
- Supermarkets: in the salted fish section, sometimes with ambiguous labeling.
- Hospitality industry: restaurants that need to reduce costs in dishes such as croquettes, fritters, or brandade.
Traditional Dried Shredded Cod - 500g
Available at Bacalalo.com with refrigerated shipping in 24-48h
Comparison table: real cod vs. simi
| Characteristic | Real Cod (Gadus morhua) | Simi Cod (Pollachius virens) |
|---|---|---|
| Species | Gadus morhua | Pollachius virens |
| Common name | Atlantic Cod | Pollock, Saithe, Coley |
| Flesh color (salted) | Creamy white | Greyish green / yellowish |
| Loin thickness | Thick (3-6 cm) | Thin (1.5-3 cm) |
| Flake size | Large, well-defined | Small, falls apart easily |
| Texture after desalting | Firm, juicy | Soft, somewhat watery |
| Flavor | Clean, sweet, deep | Flatter, slightly bitter |
| Skin | Thick, firm, easily removed | Thin, fragile |
| Average weight (whole piece) | 3-15 kg | 2-5 kg |
| Price/kg (salted) | 15-25 €/kg | 6-12 €/kg |
| Price/kg (desalted) | 18-30 €/kg | 8-15 €/kg |
| Proteins (100g) | 18-20 g | 17-19 g |
| Fat (100g) | 0.5-1 g | 0.5-1 g |
Differences in flavor, texture, and cooking
Let's be clear, without euphemisms:
Flavor
Real cod has a clean flavor, with a sweet undertone and a complexity that comes from salt curing. It's a flavor that's hard to describe but easy to recognize: deep without being strong. Simi has a flatter, less complex flavor, with a slight bitter undertone that salting doesn't entirely mask. It's not unpleasant, but it's noticeably inferior.
Texture
Real cod, properly desalted, has a firm texture that flakes into large, juicy pieces. It's meaty. Simi has a softer, somewhat watery texture, and it shreds into small, irregular pieces. In the mouth, real cod is satisfying; simi is... adequate.
Cooking behavior
Here's the most practical difference:
- Baked: Real cod maintains its shape and juiciness. Simi tends to dry out and fall apart.
- Confit: Both work acceptably, but real cod is silkier.
- Fried/battered: Both work well. The batter protects and evens out the differences.
- Stewed: Both work. In a stew with potatoes and paprika, the difference is less noticeable.
- Raw (brandade, salad): Here the difference is maximal. Real cod wins by a landslide.
Market price: the real difference
Simi cod costs between 40% and 60% less than real cod. This makes it an attractive option for tight budgets or for preparations where the cod is flaked (croquettes, fritters, empanadas).
Indicative prices (2026, Spanish market):
- Real cod (Gadus morhua) salted: 15-25 €/kg depending on cut and quality
- Ready desalted real cod: 18-30 €/kg
- Simi cod salted: 6-12 €/kg
- Simi cod desalted: 8-15 €/kg
The price difference reflects the product difference. It's not that real cod has an abusive margin — it's that simi is an inherently cheaper fish to produce (more abundant, grows faster, caught in higher volume).
Smoked Cod in Oil in Thin Slices - 1000g
Available at Bacalalo.com with refrigerated shipping in 24-48h
How not to be fooled
These are the indicators that work in practice:
- Read the label: The legal denomination must include the species. "Gadus morhua" or "Gadus macrocephalus" = real cod. "Pollachius virens" = pollock/simi. If there is no species on the label, do not buy.
- Look at the color: Salted real cod is creamy white. Simi is grey-green or yellowish. The difference is visible to the naked eye.
- Check the thickness: The loin of real cod is thick (3-6 cm). Simi rarely exceeds 2-3 cm in thickness.
- Observe the skin: Real cod has thick, resistant skin, with a defined scale pattern. Simi's skin is thin and fragile.
- Compare the price: If they sell you "cod" for 8-10 €/kg, it's not cod. Gadus morhua does not go below 15 €/kg in any format.
For a more detailed guide on how to choose cod, we have a specific article: definitive guide to choosing quality cod.
When it's worth buying simi
We don't demonize simi. It is a perfectly valid fish when you know what you are buying and use it correctly:
- Cod croquettes: The béchamel dominates the flavor. Shredded simi works well and saves 50%.
- Fritters: The fried batter masks texture differences. It works.
- Pies and turnovers: The filling is mixed with other ingredients. Simi is sufficient.
- Stews with strong sauce: In a stew with tomato, pepper, and onion, the difference is diluted.
It's NOT worth it when:
- Cod is the visible protagonist: baked, confit, grilled. Here the difference in texture and flavor is too obvious.
- Simple preparations: cod "al pil-pil," "a la vizcaína," brandade. The product dictates.
- Christmas or special dinners: when you want to impress, simi is not up to par.
Other cod substitutes
Pollock/simi is not the only fish sold as "cod" or similar:
| Commercial name | Real species | Difference from cod |
|---|---|---|
| Simi cod | Pollachius virens (pollock) | Smaller, grey flesh, flat flavor |
| Blue whiting | Micromesistius poutassou | Very small, soft flesh, low price |
| Panga (sold as "cod") | Pangasius hypophthalmus | River, not sea. Bland flavor. Fraud if sold as cod |
| Haddock | Melanogrammus aeglefinus | Close relative. Similar but milder flavor. It is legal and legitimate |
| Pacific Cod | Gadus macrocephalus | Real cod, but from the Pacific. Slightly lower quality than Atlantic |
More details on cuts and qualities in our complete guide to dry salted cod.
Universal Dried Shredded Cod - 500g
Salted dried cod — Bacalalo Selection — Selected pieces of Gadus morhua, salt-cured for a minimum of 3 months. What simi cod tries to imitate without success. See dried cod
Frequently asked questions
Is it legal to sell simi cod?
Yes, as long as it is correctly labeled as "pollock" or "simi cod" and includes the species (Pollachius virens). What is illegal is to sell it as "cod" without specifying that it is pollock. European regulations require that the trade name and scientific species be stated on the label of all fishery products.
Is simi cod bad for health?
No. Nutritionally, it is a lean white fish, rich in protein and low in fat, very similar to real cod. The difference is gastronomic (flavor, texture), not nutritional. If it is sold to you as what it is and the price suits you, it is a perfectly healthy food.
How do I know if the cod in a restaurant is real or simi?
By the texture and the price of the dish. If "cod al pil-pil" costs 8 euros on a daily menu, it's probably not Gadus morhua. If it falls apart into small, irregular pieces instead of large, firm flakes, it's possibly simi. There's no way to know for sure without seeing the original product label.
Does simi cod desalinate the same way as real cod?
The process is the same (cold water, 24-48 hours, change water every 8-12 hours), but simi needs less time (24-36 hours) because the pieces are thinner. If you desalinate it too much, it loses what little flavor it has. Taste a small piece before cooking.
Why do some places call it "black cod"?
It is another trade name for salted pollock, referring to the darker color of its flesh. Not to be confused with true black cod (Anoplopoma fimbria), which is a completely different deep-sea fish from the Pacific, highly valued in Japanese cuisine.
Is it worth paying double for real cod?
It depends on the use. For croquettes and fritters: no, simi works well. For baked cod, pil-pil, confit, or any preparation where the fish is the main ingredient: yes, absolutely. The difference in flavor and texture justifies the price when the dish depends on the product. Since 1990 at Mercat del Ninot, we only sell Gadus morhua because we know that the difference is noticeable where it matters.
Simi cod is not bad — it's a different fish with a confusing name. The problem is not the product, it's the lack of transparency. If you buy it knowing it's pollock (Pollachius virens) and use it where it works well (croquettes, fritters, stews), it's a perfectly reasonable and economical option.
If you buy it believing it's real cod and serve it baked on Christmas Eve, you're going to be disappointed. Information is your best tool. Read the label, look at the color, check the thickness, and be wary of prices that are too good to be true.
Marc González Sáez · Bacalalo · Mercat del Ninot, Barcelona (since 1990)
Related articles: Guide to choosing quality cod · Dried salted cod: complete guide · Desalted cod collection
