Cod

What Is Cod?

Cod (Gadus morhua) is a large-bodied, lean, white-fleshed bottom fish that lives in cold northern oceans. It is recognized by the single barbel under its chin and the light-colored line along its side.

Its flesh is low in fat, light, and flakes apart when cooked; it is pan- or oven-cooked fresh as fillets, and is also dried and salted (known as "bakalyaro" in Mediterranean cuisine) to create a product that can be stored for a long time.

Nutritional Value of Cod

100 g of raw cod contains approximately 82 kcal of energy, 17.8 g of protein, and only 0.7 g of fat; it is a source of vitamin B12 and phosphorus. With its low fat and calories, it is one of the lightest fish.

What Are the Benefits of Cod?

With its high-quality protein, low fat, and B12 content, cod can be considered a light part of a balanced diet; it also contributes to iodine and phosphorus.

This information is general; cod is a food, not a substitute for medical treatment.

How to Choose Cod

Fresh cod fillet should look white-translucent, glossy, and moist, with a clean sea scent. Grayed, dried, or sharply smelling flesh has gone stale.

• Fillet should be white-translucent and glossy
• Flesh should be firm, not retaining a finger's impression
• Sea scent should be clean; an ammonia smell indicates staleness

How to Store Cod

Fresh cod is stored in the coldest part of the refrigerator, on ice, for 1–2 days; it can be kept for months in the freezer in an airtight bag. Salted cod, on the other hand, lasts much longer in a dry, cool place and has its salt removed by soaking in water before cooking.

Using Cod in the Kitchen

Cod fillet is used in the oven, in a pan, steamed, and coated in breadcrumbs for frying; its flesh, which tends to fall apart, benefits from gentle cooking. Salted cod, on the other hand, is boiled and goes into dishes such as stews with vegetables and fish balls.

How Is Cod Fillet Fried?

The dried fillet is salted and coated in flour or breadcrumbs; it is fried in hot oil, stirring little so it does not fall apart, until both sides are golden.

How Is Bakalyaro (Salted Cod) Prepared?

Before cooking, salted cod is soaked in cold water with several changes of water; once its salt has been drawn out, it is boiled and cooked with vegetables, potatoes, and olive oil.

Which Recipes Use Cod?

Baked cod, pan-fried cod fillet, cod stew, and bakalyaro balls are its best-known uses.

Frequently Asked Questions

Are cod and bakalyaro the same fish?

Yes; bakalyaro is the dried and salted, preserved form of cod. They are the same fish, only processed differently.

Does cod have many bones?

Being large-bodied, it is mostly sold as boneless fillets; its main spine is large, and it has few fine pin bones.

Why does cod fall apart?

Its lean, flaky flesh falls apart easily when stirred too much or overcooked; gentle, short cooking preserves its texture.

In which season is cod available?

Being a cold-water fish, its peak season is the winter months; frozen and salted forms are available year-round.