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Cod Recipe & Nutrition | ‘s Encyclopedia of Food

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The origin of cod comes from the Greek word kokkinos (meaning “fish with a flat head”) and was applied in the 14th century to a type of flatfish that was first fished off the coast of Belgium. Since then, the fish has been found in a diverse range of environments around the world, from the frigid waters of the North Atlantic to the tropical waters of the South Pacific. The species has been fished in almost every ocean in the world and is the mainstay of the world’s cod fisheries.

Cod is a cod fish from the family of Gadidae, one of several families of fish commonly referred to as cod. The term sometimes applies more specifically to members of the family Gadidae in the suborder Gadina of the order Gadiformes. The majority of cod species are found in the Southern Hemisphere, but a few are found in northern temperate and tropical waters.

If you are a beginner at preparing fish, then the following recipe is for you. Preparation of cod requires very little time yet the results are impressive. This recipe makes enough for two portions.

A Quick Look

Cod is a broad term that refers to a variety of fish species that are white, flaky, and mild-flavored. The genus Gadus, as well as what genetic purists refer to as “genuine” cod. Atlantic cod, Pacific cod, and Greenland cod are among them. However, the term “cod” may apply to a variety of species belonging to the Gadidae, Percomorphi, and Scleroparei families, including Rock cod, blue cod, black cod, ling cod, and many more. Although genetically different, the fish referred to as “cod” in these families are linked to Gadus cods more in culinary than biological terms, since they all have a similar flavor. Cod is high in B12, iodine, and selenium, and is a good source of lean protein. Its mild taste makes it versatile in chowders, curries, and tacos, among other cuisines.

Overview

The term “cod” refers to a type of fish. Depending on your point of view, they are either members of the same family or imposters.

The word “cod” refers to the Gadus genus of fish. Atlantic cod, Pacific cod, and Greenland cod are all members of the Gadus family of fish. These are the “true” cod, according to genetic purists.

However, the term “cod” may apply to a variety of species belonging to the Gadidae, Percomorphi, and Scleroparei families, including Rock cod, blue cod, black cod, ling cod, and many more. These fish are more closely related to Gadus cods in terms of culinary than biological ones, since they all have white, mild, flaky meat, although they are genetically distinct species.

Cod formerly inhabited the seas in enormous quantities, and it was one of Europe’s most significant commercial fish throughout the Middle Ages. It was simple to carry and store since it could be kept by drying, smoking, or salting, and so was extensively traded.

Cod was designated an endangered species by the WWF in the year 2000. Despite indications that cod populations are improving, Seafood Watch, a sustainable seafood advisory group, recommends avoiding most kinds of cod eating.

Identification

Cod is a medium-sized fish that is 16 to 32 inches in length and weighs between four and nine pounds. It has silvery scales and tiny grey markings on its body, and its skin is pale.

The texture of cooked fish is excellent, thick and flaky, with a mild, somewhat sweet taste.

Cod that has been preserved in any way, including smoking, drying, or salting, has a greater fishy flavor and a harder texture.

Nutritional Information

Three ounces (about 85g) of cooked cod has 89 calories, 19.4 grams of protein, 0.7 grams of fat, and no carbs, fiber, or sugar. B12, iodine, and selenium are all found in abundance in cod.

Selection

When buying cod, like with other seafood purchases, go to a reputable retailer you can trust. A competent fishmonger should be able to tell you all you need to know about the fish you’re buying, including the species, when and where it was caught, and how to preserve and cook it.

Cod may be purchased fresh, frozen, or canned (smoked, salted, or dried). Fresh or frozen versions, marketed as steaks, filets, or pieces, are generally the best options since they have the fewest additional additives. Preserved types, on the other hand, may be useful in some recipes when a stronger fishy flavor is required.

Fresh fish should be exhibited on ice, moist but not wet, with minimal separation between muscle fibers. Give it a whiff if you’re able. The scent of fresh fish should be similar to that of the sea. It should not have an overpowering or unpleasant odor.

Trust your instincts. Look for something different if it smells “odd.”

Storage

Fresh cod may be preserved for a variety of lengths of time depending on when it was caught, although it can usually be kept in the fridge for approximately five days if well-wrapped in plastic and placed over ice. Eat it within a day or two if you don’t know when it was captured.

Fish may be frozen for up to two months. To avoid freezer burn, wrap it tightly.

Cod may be stored in an airtight container in the refrigerator for five to six days or in the freezer for two to three months after prepared.

Preparation

Fresh cod, like most fish, cooks fast and is excellent even with little spice. Cod, on the other hand, may be used in a variety of dishes, including chowders, curries, and even tacos, thanks to its mild taste and hearty texture.

Cod may be pan-fried, baked, poached, or stewed, but pan-frying is one of the quickest and simplest methods.

Here’s how to go about it:

Pat the fish dry on all sides with a paper towel. This will aid in the browning and caramelization of the fish. Season with salt and pepper on both sides.

Then, in a non-stick pan, heat a little olive oil or butter over medium-high heat. The fish may be put to the pan when a flick of water sizzles when it touches the pan. Allow the fish to cook for three to four minutes on one side. Then, depending on the thickness of the filet, turn the fish and cook for a few minutes on the other side.

Cooking time for cod is about 7 minutes per inch of thickness. Thinner fillets require less time to cook, whereas larger portions, such as cod steaks, need longer.

The fish will be opaque and white when it’s done, and the flesh will flake easily. Serve immediately with a squeeze of lemon and capers on top.

COD POACHED IN LEMONGRASS BROTH WITH COCONUT

Cod

When cod is poached in a coconut milk broth with a subtle touch of lemongrass, it melts in your mouth. Serve with rice or on its own for a simple, but delicious, mildly ethnic dinner.

Ingredients

butter 3 tbsp lemongrass, cut into 3″ sticks with coarse edges and top layer of skin removed 2 onion stalks, chopped 1 big garlic clove, minced 3 cloves celery, diced 2 stalks carrots, diced 24oz vegetable broth 2 cod filets, fresh or frozen 1 cup full-fat coconut milk from a can 1 tablespoon curry powder 1 tablespoon fresh basil leaves, roughly chopped, salt to taste

Directions

Time to Prepare: 10 minutes Time to prepare: 20 minutes There are 4 servings in this recipe.

Melt the butter in a large pan with a cover or a Dutch oven over medium heat. Cook for 10 minutes, or until the lemongrass, onion, garlic, celery, and carrot are softened.

Sprinkle the tops of the filets with curry powder and place them on top of the veggies. The coconut milk should be added first, followed by the broth. There should be just enough liquid to cover the fish but not totally submerge it.

Raise the heat until the liquid begins to boil, then turn off the burner and cover the saucepan with a lid. Allow it rest covered for approximately 10 minutes before cooking the fish. When the meat peels easily and loses its translucency, you’ll know it’s done.

Season with salt and sprinkle with fresh chopped basil in individual bowls. Serve with rice on the side to mop up the extra liquid, or on its own as a stew.

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Cod tastes good with many different things. Some people enjoy it with a side of fries, while others prefer to eat it with a side of macaroni and cheese.”}},{“@type”:”Question”,”name”:”How do you cook cod thats not rubbery?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”
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Frequently Asked Questions

What tastes good with cod?

Cod tastes good with many different things. Some people enjoy it with a side of fries, while others prefer to eat it with a side of macaroni and cheese.

How do you cook cod thats not rubbery?

The best way to cook cod is to use a dry pan, then add oil and cook it on high heat.

How do you cook Jamie Oliver cod?

Jamie Oliver cod is a dish that can be made by cooking the fish with salt, pepper, and olive oil.

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  • cod nutrition
  • cod nutrition facts
  • cod nutrition data
  • cod fish nutrition
  • cod fish benefits
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