Pickerel is a freshwater fish from Canadian lakes, and in most Canadian kitchens it is actually walleye. Cod is a saltwater fish from the Atlantic, Pacific and Arctic. Pickerel has finer flakes, a sweet, mild flavour and a firmer bite. Cod has larger flakes and is lean and mild. Both are lean, both are easy to like, and each shines in different dishes. Below is how to tell them apart, cook them and choose between them.
TL;DR
- “Pickerel” on a Canadian menu or fish counter almost always means walleye, a freshwater fish, not a saltwater one like cod.
- Pickerel is firm with small, fine flakes and a sweet, mild taste. Cod is mild with large, tender flakes.
- Health Canada classes both as lean fish, so the choice comes down to texture, cooking method and where you live.
- Pickerel holds up to direct grilling and pan-frying. Cod is gentler and benefits from foil or a baked, poached or stewed treatment.
- Cook either one to an internal temperature of 70°C (158°F).
Table of Contents
- What “pickerel” means in Canada
- What cod is
- Taste and texture side by side
- Nutrition: two lean fish
- Cooking pickerel and cod
- Availability and sourcing in Canada
- Which one for tacos, bowls and burritos?
- Our perspective
- Try it at Burrito Splendido
- FAQ
- Sources
What “pickerel” means in Canada
The word causes more confusion than the fish. The Government of Canada’s terminology database lists Sander vitreus as walleye, with “yellow pickerel” as an accepted synonym. That is the fish people in Manitoba, Ontario and across the Prairies mean when they say pickerel.
Strictly speaking, true pickerels are a different group: freshwater fishes in the pike family. The Canadian Encyclopedia notes that the name is applied in error to walleye in parts of Canada. CBC News describes “pickerel” as an entrenched colloquial name for walleye, even though the standardized fish name is walleye, and it also points out that the true pickerel is a separate, pike-like fish.
So when you compare pickerel and cod, you are really comparing walleye and cod. That matters at the counter. If a Winnipeg restaurant, a fishing lodge or a fish shop sells pickerel fillets, you are getting walleye. If a recipe calls for walleye and you only see pickerel, they are the same thing for cooking purposes.
What cod is
Cod belongs to the cod family, Gadidae. The Canadian Encyclopedia describes Atlantic cod and Pacific cod among the best known, and says cod occur in Atlantic, Pacific and Arctic waters off Canada. It is a saltwater fish, caught in the ocean, which already tells you something about the flavour and where it travels from before it reaches a Prairie plate.
The simplest way to hold the two in your head: pickerel is the lake fish of the Prairies and the Canadian Shield, and cod is the ocean fish of the coasts. Both are white-fleshed, both are mild, and both are staples of Canadian home cooking.
Taste and texture side by side
This is where the two fish part ways, even though they look alike on a plate.
Choose Canadian Seafood describes pickerel as having a succulent, sweet, mild flavour with a firm yet flaky texture. The same guide lists Atlantic cod as mild-tasting with large flakes and suitable for many preparations. Canadian Food Focus puts it in similar terms: pickerel is light and succulent with fine, tender flakes, while Atlantic cod is lean, mild and slightly sweet with large, tender flakes.
A seafood retailer’s fish guide gives a useful picture of the cooked product. Cooked pickerel is firm, off-white and small-flaked, with little fishiness, while cooked Icelandic cod is mild, moderately firm and large-flaked.
| Pickerel (walleye) | Cod | |
|---|---|---|
| Water | Freshwater lakes | Salt water: Atlantic, Pacific, Arctic |
| Flavour | Sweet, mild, little fishiness | Mild, slightly sweet |
| Flake | Small, fine, firm | Large, tender |
| Handling | Firm, holds together on the grill | Flakes separate more easily |
| Best for | Pan-frying, baking, barbecue, tacos | Baking, chowder, stews, fish and chips |
If you want a fish that tastes of the lake and feels a little more substantial in the mouth, pickerel is it. If you want the softest, mildest option that carries other flavours, cod does that well.
Nutrition: two lean fish
On the big question, both fish land in the same place. Health Canada’s guide to selecting fish classes both cod and pickerel as lean fish. Lean here means low in fat, which is why both suit people watching calories, cooking light or building high-protein meals.
Beyond that, each has its own selling points according to Canada’s seafood industry guide:
- Pickerel is described as a good source of vitamin D and an excellent source of selenium, thiamine and vitamin B12.
- Cod is described as low in sodium and saturated fat and containing antioxidants.
We will not hand you a calorie or gram-of-protein number we cannot source to one Canadian reference, because the figures shift with the species, the cut and how the fish is cooked. For a precise count, check the Canadian Nutrient File or the label on the fillet you buy. What matters more in practice is the method: a fillet grilled or baked stays lean, while the same fillet deep-fried in batter does not. If you track sodium, remember that what you add (salt, sauces, seasoning blends) usually outweighs what the fish brings. Our guide to ordering low-sodium Mexican food covers that side.
Cooking pickerel and cod
Health Canada lists grilling, baking, searing, roasting, poaching and using fish in chowders or stews as common ways to cook fish. Its advice applies to both fish:
- Pat the fillet dry before it meets the heat. Dry fish sears instead of steaming.
- Start skin-side down when searing or grilling.
- Cook to an internal temperature of 70°C (158°F), and check with a thermometer in the thickest part.
Pickerel
Canadian Food Focus recommends pan-searing, shallow-frying, baking and grilling pickerel fillets. A fish retailer adds that pickerel works pan-fried, deep-fried, baked or barbecued. The firm flesh is the reason: it can go straight onto a hot grate or into a hot pan without crumbling.
In practice, a light dredge in seasoned flour or a dry spice rub, a hot pan, and a few minutes per side is enough. You do not need to hide the flavour. It is sweet and mild enough that lime, a little chili and fresh herbs finish it.
Cod
For cod, the same sources point to baked cod, fish and chips, chowders, stews and pan-fried fillets. When grilling, the retailer’s tip is to put cod on foil so the fillet does not fall apart. The large flakes that make cod tender also make it delicate. Think of cod as the fish for gentle heat: oven, poaching liquid, soup pot.
A quick rule
If the dish needs the fish to stay in a piece, such as a grilled fillet, a skewer or a taco where you want a bite of fish, reach for pickerel. If the fish is going into a chowder, a bake or a stew, where flaking is welcome, cod is perfectly at home.
Availability and sourcing in Canada
Where you live shapes which fish you see. Choose Canadian Seafood places pickerel in Canadian freshwater lakes, especially in Manitoba and Ontario. The Canadian Encyclopedia says Atlantic cod historically had its greatest abundance off Newfoundland and Labrador, and that Pacific cod ranges from central California to the Bering Sea.
Fisheries and Oceans Canada’s aquaculture snapshot shows both fish have farmed production in Canada, in different places: walleye (pickerel) in Quebec and Atlantic cod in Newfoundland and Labrador.
For Winnipeg and the Prairies, that means pickerel is a local fish, usually sold fresh or frozen close to where it was caught, while cod tends to arrive from the coasts. If sustainability matters to you, Canadian Food Focus notes that Canadian fisheries and fish farms are recognized for third-party certifications and suggests looking for independent certification labels on the package. Ask your fishmonger where the fillet came from. A good one will know.
Which one for tacos, bowls and burritos?
Fish tacos are where the difference becomes obvious. A taco asks the fish to stay in recognisable pieces under salsa, slaw and a warm tortilla. Pickerel’s firm, small-flaked flesh does that well and its sweetness pairs with lime, cabbage and a little heat. Cod works too, especially baked or pan-seared gently, but it breaks into larger flakes and rewards a lighter touch.
If you want to try it at home, our walleye taco guide with three methods walks through cooking the fish to 70°C. Our piece on healthy fish tacos shows how grilling and skipping the fryer keeps them light. And if you are weighing other white fish, see our comparison of whitefish and tilapia. For the tortilla and toppings, the step-by-step taco guide covers the rest.
Here is how we would choose:
- Want a local, sweet, firm fish for grilling or pan-frying? Pickerel.
- Want the mildest flake for baking, chowder or a stew? Cod.
- Cooking for someone who says they dislike fish? Either one, as both are mild. Pickerel has little fishiness, and cod is the softest.
- Feeding a crowd on the barbecue? Pickerel, or cod on foil.
Our perspective
We run a from-scratch kitchen in Manitoba, so we think about fish the way we think about everything else: start with what is local and fresh, then cook it simply.
Pickerel is the obvious choice for us. It comes from the lakes in our own province, it has a sweet, mild flavour that does not need to be masked, and it is firm enough to sit in a taco without turning to mush. That is why a seasonal Manitoba whitefish and pickerel taco has a place on our menu, rather than something shipped in from far away.
We also keep the fryer out of the kitchen. We do not have a deep fryer, so fish is cooked in ways that let the fish taste like fish, with house-made salsas, fresh produce and tortillas pressed with Manitoba flour around it. A lean, mild fish treated that way is hard to beat, and you do not have to give up flavour to eat well.
If you have dietary needs, tell our team. Our staff are trained to handle specific diets and cross-contamination concerns, and the menu has gluten-free, vegan, keto and paleo options.
Austin
Try it at Burrito Splendido
If you would rather taste the difference than cook it, look at our menu for the seasonal Manitoba whitefish and pickerel tacos and our other from-scratch tacos, bowls and burritos. Order for dine-in, takeout or online. For a team lunch or an event, our catering options include Burrito Express, Burrito Express Deluxe and Bueno Burrito Bar.
Seasonal items change, so check the menu for what is on now.
FAQ
Is pickerel the same as walleye?
In most of Canada, yes. The Government of Canada’s terminology database lists “yellow pickerel” as an accepted synonym for walleye. The true pickerels are a different group of pike-family fish, but the pickerel you buy in a shop or order in a restaurant is walleye.
Does pickerel taste like cod?
They are similar in that both are mild and white-fleshed, but they are not identical. Pickerel is sweeter and firmer with small, fine flakes. Cod is softer with large flakes. If you like cod, you will probably like pickerel, and the main surprise will be its firmer bite.
Which is healthier, pickerel or cod?
Health Canada classes both as lean fish, so neither has the edge on that count. Pickerel is described as a good source of vitamin D and an excellent source of selenium, thiamine and vitamin B12, while cod is described as low in sodium and saturated fat. How you cook it will change the result more than which fish you choose, so grill, bake or poach instead of deep-frying.
Can I substitute cod for pickerel in a recipe?
Often you can, especially in baked dishes, soups and stews. Expect larger flakes and a more delicate fillet. For grilling or pan-frying, handle cod gently or use foil, and watch the cooking time. Either way, cook the fish until the thickest part reaches 70°C (158°F).
Where can I find pickerel in Canada?
Pickerel comes mainly from freshwater lakes, especially in Manitoba and Ontario, so it is easiest to find in the Prairies and Ontario, at fish shops, some grocery counters and restaurants. Cod is widely sold across the country, fresh or frozen.
Sources
- TERMIUM Plus: yellow pickerel
- Pickerel in Canada, The Canadian Encyclopedia
- Cod in Canada, The Canadian Encyclopedia
- Is it pickerel or walleye? CBC News
- Pickerel, Choose Canadian Seafood
- Canadian Seafood Guide, Choose Canadian Seafood
- Types of Canadian seafood and how to cook them, Canadian Food Focus
- Fish Facts, Caudle’s Catch
- A simple guide to selecting fish, Health Canada
- Aquaculture Sector Snapshot, Fisheries and Oceans Canada
