What are cod fillets? About the ingredient cod fillets. Including 80 recipes with cod fillets, and nutrition data.
Cod has a flaky, white delicate flesh that can be prepared in a number of ways. Cod fillets can be roasted in the oven which helps to concentrate the flavor, poached in a flavorful court boullion, or braised in white wine. They can be served hot or cold typically with a sauce.
Cod benefits from careful cooking becaues of its delicate flesh and the whiteish liquid that can seep from the flesh when cooked. Overcooking hurts both the presentation and flavor. Baked cod recipes offer an excellent method for preparing this econmical fish delivering good value.
Pieces of cod are especially suited for poaching or cooking in the oven, many times with white wine which enchances and compliments it's delicate flavor. Cod should never be grilled or barbecued due to its delicate and flaky texture of its flesh.
Cod fillets can be found frozen whole, or in the form of fingers coated with breadcrumbs and ready for frying.
Cod is not a fatty fish, rich in mineral salts and can be found in markets year-round.
Cod fillets are a member of the Finfish and Shellfish Products USDA nutritional food group.
|British (UK) term:||Cod fillets|
|en français:||Filets de morue|
|en español:||filetes de bacalao|
There are 81 recipes that contain this ingredient.
|Usda nutrition data||about 6 years ago|
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