Nutritional comparison of cod and salmon
Pro Research Analysisby 
Searched over 200M research papers
Protein and Amino Acid Content: Cod vs. Salmon
Both cod and salmon are high-quality protein sources, with by-products and fillets from both fish showing high essential amino acid content and good protein efficiency ratios. Studies indicate that cod and salmon protein isolates have similar nutritional value, but cod protein tends to have better emulsion and foaming capacity, which may be beneficial for certain food applications 210. Protein digestibility is high for both fish, with most by-products showing over 90% pepsin digestibility .
Fat Content and Fatty Acid Profile: Lean Cod and Fatty Salmon
Cod is classified as a lean fish, while salmon is a fatty fish. This distinction is reflected in their fat content: salmon contains significantly more fat than cod. When comparing raw fish, cod has a much lower fat content, while salmon is rich in healthy omega-3 fatty acids. After frying, cod absorbs more fat and its omega-6/omega-3 ratio increases, especially when fried in sunflower oil. In contrast, salmon’s fat content and omega-3 profile remain relatively stable after frying, with only a slight decrease in EPA and DHA levels .
Mineral Content and Calcium Absorption
Both cod and salmon bones are rich in calcium, and the calcium from their bones is well absorbed in humans, making them suitable as natural calcium sources for functional foods or supplements . Mineral content can vary between species and by-product type, but both fish provide important minerals such as selenium, iron, magnesium, and zinc 25. Notably, increased serum selenium was observed only after cod intake in one study .
Biomarkers and Nutritional Impact
Cod and salmon intake can be distinguished by specific biomarkers in the blood and urine. Cod intake leads to higher levels of TMAO, creatine, and 1-methylhistidine, while salmon intake results in higher 1-methylhistidine and creatine, but less TMAO compared to cod . Both fish are good sources of these nutrients, but the differences in biomarker levels reflect their unique nutritional profiles.
Health Effects and Antioxidant Properties
A high intake of cod, but not salmon, was shown to lower serum total neopterin concentration, a marker associated with immune activation and cardiovascular risk. Both fish provide similar levels of antioxidant vitamins and essential elements for antioxidant enzyme activity .
Functional and Sensory Properties
Cod protein isolate has better emulsion and foaming properties than salmon, which may be useful in food processing. However, cod protein scores lower for lipid oxidation-related sensory attributes, meaning it is less likely to develop off-flavors compared to herring, but sensory differences between cod and salmon are less pronounced .
Conclusion
Cod and salmon both offer high-quality protein and essential nutrients, but differ in fat content and fatty acid profiles, with salmon being richer in omega-3s and cod being leaner. Both provide well-absorbed calcium and important minerals, and their proteins are highly digestible. Cod may have a slight edge in certain functional food applications due to its protein properties, while salmon stands out for its healthy fat content. Both fish are nutritious choices, but their unique profiles may make one more suitable than the other depending on dietary needs and culinary uses 1258910.
Sources and full results
Most relevant research papers on this topic