Cookbook:Cod
| Cod | |
|---|---|
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| Category | Seafood |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs | Seafood | Fish
Cod is a popular food fish, though it is currently significantly overfished.
Characteristics
[edit | edit source]Cod flesh is thick and white, with a mild flavor and very flaky, lean texture once cooked.[1][2][3] It is often preserved by drying and/or salting. Salting, in particular, changes the ultimate flavor and texture of the meat, making it chewier and slightly less "fishy".[4][5]
Selection and storage
[edit | edit source]When selecting fresh cod, look for moist, not dry flesh.[3] Avoid any fish that is acutely slimy or that has off odors. Fresh cod does not last very long, keeping only a couple days in the fridge. Conversely, salt cod has an extremely long shelf life, keeping for months.[4] Look for salt cod that is still slightly pliable instead of stiff as a board.[4]
Use
[edit | edit source]Cod is extremely versatile and popular, with a variety of applications.[3] Fresh cod can be prepared in almost every style of cooking except for grilling, where it has a tendency to break apart due to its texture.[1] It is commonly fried or flaked and turned into cakes, and it is also included in chowders.[3] Salt cod must be soaked in multiple changes of water over the course of a day to make it ready for cooking—after this, it can be flaked and fried or used in stews or other preparations.[4][5]
Substitution
[edit | edit source]If cod is not available, or if you wish to avoid it due to its overfished status, many thick, firm-fleshed, mild fish can be used as a substitute. Haddock is one example of these.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d America, Culinary Institute of; Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
- ↑ a b c d "Unsung Ingredient: Salt Cod". Food52. 2013-01-22. Retrieved 2024-04-10.
- ↑ a b "Salt Cod 101 | The City Cook, Inc". www.thecitycook.com. Retrieved 2024-04-10.