What is fish, cod? About the ingredient fish, cod. Including 31 recipes with fish, cod, and nutrition data.
Cod has a flaky, white delicate flesh that can be prepared in a number of ways. Cod pieces 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.
It is also well suited for use in making croquettes, fish cakes, coquille dishes and gratins.
Cod fish can be found frozen whole, in fillets, 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.
Fish, cod is a member of the Finfish and Shellfish Products USDA nutritional food group.
|British (UK) term:||Fish, cod|
|en français:||poissons, la morue|
|en español:||pescado, bacalao|
There are 31 recipes that contain this ingredient.
|Usda nutrition data||about 8 years ago|
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