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Cod (gadus morhua)

A large round sea fish, and a member of the gadiformes family, cod is found in the waters of the cold North Atlantic. Fish reach a maximum length of 1.5 metres, but up to 1 metre is more common.
The flesh is excellent, and apart from "fish and chips", where it is the Southerners first choice (as opposed to haddock in the North), it is very versatile, and excellent baked, fried, poached or steamed.

Cod has been over-fished and become scarce, almost putting it into the luxury league. Most fish on the British market come from Icelandic waters, as the Channel and North Sea are all but fished out.

Smoked cod"s roe, is the most common basis for the Greek dip taramasalata. While salt cod (bacalhau), is the basis for brandade and many Portuguese and West Indian dishes.

There is an historical argument put forward, that the enormous cod stocks off the east coast of America, from Cape Cod to Newfoundland, encouraged many Europeans looking for work, to emigrate across the Atlantic. See 'Brandade'; 'Taramasalata'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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