The cod family includes several lean, white-fleshed fish found in both Pacific and Atlantic waters, including hake, haddock, whiting and pollock. People have subsisted on cod for centuries, preserving it as salt cod.
Cod is usually sold in fillets, but larger fish may be cut into steaks. Smaller cod may be labeled "scrod." The flesh is easily identifiable for its large flake.
A versatile fish, cod may be steamed, broiled, baked, sautéed, roasted or used in fish soups and stews. When cooking the fish whole, cod cheeks are especially delicious. The skin, though edible, does not have an appealing taste or texture.
Any member of the cod family can be substituted, or sea bass, snapper, grouper or halibut.
- Pecan Crusted Cod Fish
- New England Fish Chowder
- Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar
- Fish and Chips
- Banana-Leaf Wrapped Steamed Fresh Cod with Udon Noodles in a Mushroom Dashi Broth
- Roasted Cod with Lima Beans
- Beer and Chipotle-Battered Fish Tacos
- Cod and Potato Cakes with Lemony Tartar Sauce