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1609 P. Erondelle tr. M. Lescarbot Noua Francia i. xii. 73 The Bancke, spoken of before..is the great Bancke where the fishing of greene Cod-fishes is made (so are they called when they are not dry, for one must goe alande for the drying of them).

1667 London Gaz. No. 195/1 A French Vessel of 70 Tuns laden with Green Cod.

1755 Gentleman's Mag. May 257/1 The cod is also prepared two ways; one way is to salt it on board the vessels that take it, and carry it into Europe, without touching at Newfoundland, and then it is called green cod.

1796 True Briton 1 Dec. 3/1 The Cod which is salted without being dried, is called Core-fish or Green Cod.

1805 C. H. Kauffman Dict. Merchanidise 96 There are two kinds of salt Cod, the one called green or white, and the other dried or cured.

1886 J. Bonwick French Colonies & Resources 7 The dry cod realize about ten times the returns from the sale of green cod.

1906 38th Ann. Rep. Dept. Marine & Fisheries 1905 (Ottawa) 357 The fall catch proved advantageous financially to the fishermen, $3 per hundred pounds being paid for pickled green codfish.

1946 Jrnl. Econ. Hist. 6 223 The French herring fishery declined with the expansion of the Newfoundland fishery and particularly with the interests of Norman ports in green cod.

1999 I. H. Grant tr. P. Butel Atlantic iv. 115 Green cod, freshly salted on board ship, was thus sold in Nantes to be sent to Paris via Orléans, Auvergne and Lyon.