Cookbook:Cod

Cookbook | Recipes | Ingredients | Basic foodstuffs | Seafood | Fish

Cod is a popular food fish with a mild flavour, low fat content and a dense white flesh that flakes easily. The name is applied to many species, especially those of the genus Gadus in the family Gadidae.[1]

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  Atlantic Cod

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  Blue Cod

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  Pacific Cod

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  Saffron Cod

Dishes

Name	Image	Origin	Description
Ackee and saltfish		Jamaica	Salt cod sautéed with boiled ackee, onions, Scotch Bonnet peppers (optional), tomatoes, and spices, such as black pepper and pimiento. It can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or bogreen bananas. Jamaica's national dish.
Bacalaíto		Puerto Rico and Dominican Republic	Salt cod fritters filled with minced cod fish and garnished with cilantro, tomatoes and onions. A traditional snack typically eaten with an entire meal. Bacalaítos are served at the beach, cuchifritos, and at festivals. They are crisp on the outside and dense and chewy in the inside.
		Scotland and Orkney	Made with speldings, young fish of the family Gadidae such as cod, haddock or whiting. The name is a derivative of cabillaud, the French name for cod. Other ingredients include parsley, horseradish and mashed potato. The sauce is made with butter, flour, milk, hard-boiled eggs, and nutmeg. Alternate versions outside the traditional version's only difference are usually an addition of more spices.
Bacalhau à Brás		Portugal	Made with eggs, onions thinly sliced, potatoes in matchstick-size, salt codfish, soaked, minced garlic clove, extra virgin olive oil, bunch fresh parsley, chopped black Portuguese olives, salt and pepper.
Crappit heid		Scotland	(English: stuffed head). Can be traced to the fishing communities of the North, Hebrides and North-Eastern Scotland in the eighteenth century. In a time when money was scarce, the more expensive fillets of fish, such as cod or haddock would be sold to market but the offal and less attractive parts were retained by the fisherfolk for the pot.
Cullen skink		Scotland	Thick soup made of smoked haddock, potatoes and onions. An authentic cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. The soup is often served as a starter at formal Scottish dinners. It has been described as "smokier and more assertive than American chowder and heartier than classical French bisque".
Fish and brewis		Newfoundland	Consists of cod and hard bread or hard tack. With the abundance of cod around the coasts of Newfoundland and Labrador it became synonymous with many Newfoundland households as a delicacy to be served as a main meal. salt fish is soaked in water overnight to reduce the salt content. The hard bread is broken into bite-size pieces, and is also soaked in water overnight. The next day, the fish and hard bread are boiled separately until tender, and then both are served together. The traditional meal is served with scrunchions, salted pork fat which has been cut into small pieces and fried. Both the rendered fat and the liquid fat are then drizzled over the fish and hard bread.
Fish ball		Widespread	Usually made from a white fish, such as cod or haddock
Fishcake		British	Similar to a croquette, consisting of a filleted fish and potato patty sometimes coated in breadcrumbs or batter, and fried. Salted cod is traditionally used as a filling, though since cod stocks have become depleted other varieties of white fish are used, such as haddock or whiting. The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication Book of Household Management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes".
Fish finger
Fish fry	120px
Fish pie	120px
Fried fish
Lutefisk
Pescado frito
Scrod	120px
Shirako (milt)
Taramosalata
Traditional Grimsby smoked fish	120px