How to cook cod

Information for cod in our free cooking ingredients collection.

Cod

The cod is a popular saltwater fish that comes from the cold, deep waters of the North Atlantic and the North Pacific oceans. The cod has been one of the most intensely fished species because it is easy to preserve for transport and storage. It is part of the larger Gadidae family that also includes the haddock, the silver hake, the whiting, the black pollock, and the tomcod. “Scrod” is a term used to describe small cod (1 to 2 pounds), haddock, or pollock. Cod is a medium-sized fish. It is usually caught at weights between 4 and 9 pounds and measures between 15 and 52 inches. It has a firm, white flesh.

How to cook cod

Cod is a versatile fish and is available fresh or canned. It can be cooked in a variety of ways. If you poach it, make sure that it does not boil. Instead, simmer it for 8 minutes in a bouillon or add it to an already boiling liquid and then remove the pan from the heat immediately. Set it aside until the fish is cooked (about 15 minutes). The roe, or eggs, of the cod are eaten fresh, smoked, or salted. The oil extracted from cod livers is an important source of vitamins A and D.

Serving suggestions

Garlic and dill are two seasonings that complement this light, flaky fish. Another popular dish is cod cakes, which are simply a variation on the widely available recipe for crab cakes. Cod also can be cured in lye to make lutefisk, a Scandinavian delicacy popular in the Midwest for which one acquires a taste.

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• Halibut
• Perch
• Striped bass
• Catfish
• Swordfish
• Tuna
• Mackerel
• Salmon
• Smelt
• Trout
• Shellfish

• Ham
• Bacon
• Rabbit and hare
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• Variety meats
• Brain
• Heart
• Kidney
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• Game meats
• Fish

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