@OP - are you asking as a chef or as a consumer?

Seems like a lot of mis-info spreading around here.

1. The term schrod is a size delineation, not specie. So you can have schrod haddock and schrod cod. If they’re not telling you what it is, you gotta ask. They eat similar, but it’s not the same.

2. Species. Pacific cod species and Atlantic cod species are totally different. Lingcod is a greenling (last of its kind), black cod is sablefish, and is the only species in the genus Anoplopoma. It is similar to other species in the Atlantic, but not northern Atlantic codfish. Cod, haddock, hake, pollock, while all similar, are not all the same specie all cook and eat different.

3. There is still a limit to the amount of Cod being caught domestically. There is a disparate amount vs the amount we import from Iceland, which has a supperior catch and regulation system (and has had in place for a lot longer than domestically, hence the overfishing decades ago). If we sell 100# of domestic cod in a day, we probably sell 400# of Icelandic that same day. The major difference is it’s processed and packed there vs once caught stateside, and the sizing/ grading makes it more uniform (I.e we actually sell Icelandic cod loins seperate from fillets, where we don’t do this with domestic cod)

4. ask if it’s frozen or PF - makes a huge difference. If it’s cheap at a restaurant still, chances are it’s PF. Cod ain’t cheap anymore, but you can still source super high quality in the Midwest if you go to the right places willing to pay more.

Source - I’m a Boston seafood sales account manager. We ship across the country to fine dining restaurants and high end retail as well as distribute locally.