Cod fillets are obtained from the Gadus macrocephalus/northern cod species, originating from controlled and sustainable fishing grounds. All stages of cod fillets processing are carried out in the plant of Maierato (VV), Italy: form careful cleaning aimed at removing skin and fishbones, up to cooking and manual jar-filling. They have a delicate taste and a soft texture, and are a low-fat source of mineral, proteins and vitamins.
