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Cod
The cod lives in the cold, deep waters of the North Atlantic and the North Pacific. It has always been among the most intensively fished species in the world. Since cod can be smoked, dried, or salted, it is easy to transport and store, and can thus be made available to a great many people. Though once very abundant in the coastal waters of the United States and Canada—a fact reflected in place names such as Cape Cod, Massachusetts—cod have been greatly reduced by intensive fishing in the North Atlantic over the past 20 years.
The cod has a large head and a deeply slit mouth. A thin, elongated barbel hangs from its lower jaw. It usually weighs about 4–9 pounds and measures 16–32". Its heavy, fleshy body is covered with small scales, and its skin color varies greatly from one habitat to another. A relatively pale lateral line runs the length of its body from head to tail.
What Does Cod Taste Like?
The flesh of the cod is milk-white, flaky, lean, delicate, and firm, although its firmness depends on the freshness and size of the cod (the smaller the cod, the more tender
the flesh).
Cousins of the Cod
The cod belongs to the large Gadidae family, which comprises approximately 60 different species. In addition to the cod, the most common species include the haddock, the common hake, the silver hake, the whiting, the black pollock, and the tomcod.
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Haddock resemble small cod. They measure 15–25" and weigh 2–5 pounds. They have slightly prominent upper jaws and small mouths; a very short barbel hangs from their lower jaws. The haddock’s back and sides are purplish gray; each of its sides is adorned with a black lateral line, and a large black spot lies between this line and the pectoral fin. It is found on both sides of the North Atlantic. Milder than cod, the white flesh of the haddock is lean and flavorful.
- Common hake, often called just the hake, are found in Atlantic coastal waters from Norway to Portugal. Their elongated bodies are a slate-gray color, their prominent lower jaws are free of barbels, and the insides of their mouths are blackish gray. The hake usually measures between 12–28", but it can grow to almost 4 feet.
- Silver hake inhabit the Atlantic coastal waters of North America from Newfoundland to South Carolina. When fully grown, the silver hake usually measures 9–14" and weighs about 28 ounces. Its skin is flecked with silver, and its tender, flaky flesh is very flavorful.
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Whiting usually measure between 12–16" but can grow to be 28" long. Their dorsal skin can be yellowish brown, dark blue, or green. The whiting is found in the Mediterranean, the Black Sea, and the Baltic Sea. Its very flavorful flesh crumbles easily.
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Black pollock, called the saithe in Britain, usually measure from 20–35" and weigh from 2–15 pounds, but can grow to be almost 5 feet long. Their olive-green dorsal skin can be almost black, which accounts for their name. Found on both sides of the Atlantic, the black pollock is particularly popular in Europe, especially in England. Its firm white flesh can be somewhat coarse.
- Tomcod are very small fish, usually measuring 8–12" and rarely exceeding 14". Found in both saltwater and briny water, they inhabit the western Atlantic coasts from Labrador to Virginia and return to rivers to spawn. The tomcod’s long, filament-like pelvic fins and rounded tail make it easy to identify. The front of its body is cylindrical, but the rear portion is laterally compressed. It has three fins on its back and two on its belly. Its lean, white flesh is much sought after.
Nutritional Information: Cod
Amounts in the table below are based on 100 grams of raw fish.
Nutrient |
Cod |
Haddock |
Hake |
Whiting |
Black Pollock |
Tomcod |
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Protein |
18 g |
19 g |
17 g |
19 g |
17 g |
17 g |
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Fat |
0.7 g |
0.7 g |
0.9 g |
1.3 g |
1 g |
1 g |
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Calories |
82 |
87 |
76 |
91 |
92 |
92 |
The oil extracted from cod livers is an important source of vitamin D.
How to Buy Cod
Cod is sold in most fish stores, usually in fillets. Cod is also canned, salted (to make kippers), or dried and salted to make salt cod.
How to Prepare Cod
Some recipes involving salt cod require you to remove the salt from the cod. To do so, place the fish in a colander skin side up (if the fish has not been skinned) to prevent the salt from accumulating between the flesh and the skin. Submerge the colander in a large container of water and allow the salt to settle on the bottom of the container. Whether or not you remove the salt from it, salt cod has to be soaked for 8–12 hours before it can be cooked.
How to Cook Cod
Cod can be cooked in any number of ways, including grilling, baking, and poaching. Tomcod in particular is often fried. When poaching cod, do not to allow it to boil. Instead, simmer it for 8 minutes in court bouillon, or add it to liquid that has already come to a boil and immediately remove the pan from the heat, cover it, and set it aside for 15 minutes.
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