A cold water species that thrives in low temperatures, cod typically inhabits the East Sea and migrates south during its winter spawning season. Cod has long been regarded as a signature winter fish in Korean cuisine, thanks to large fishing grounds off the coast, especially near Changwon, South Gyeongsang Province. That status, however, is under threat. Cod stocks are declining rapidly, endangering both marine biodiversity and an essential part of Korean food culture. According to South Gyeongsang Province statistics, cod catches in 2025 totaled about 42,000, down sharply from approximately 240,000 in 2022, a drop widely attributed to rising ocean temperatures. Cod is prized for its clean, deeply savory flavor. Its white, tender flesh flakes easily when cooked, making it particularly well-suited to soups and stews. The clear broth it yields delivers a refreshing taste without a strong fishy odor, a quality that sets it apart from many other winter fish. The fish is a staple ingredient in dishes such as daegu-tang (spicy cod soup) and daegu-jiri (clear cod soup). It is widely consumed i