How To Cook Cod And Cod Recipes



How To Cook Cod And Cod Recipes



The cod featured on this page are Atlantic cod, found throughout the cold waters of the North Atlantic and the North Sea. Cod have been popular eating fish for many centuries and their firm, white flesh is well suited to a wide variety of tasty recipes. This page is devoted for the most part to how to cook Atlantic cod in a number of different ways. Do You Have the Right Tool for the Job? Buck 0220BLS Knives Silver Creek Folding Fillet Fishing Knife Buy Now In the vast majority of instances, you will buy your cod already filleted and skinned from your supermarket or fishmonger. If that is the case, you can simply scroll down past this bit and straight to the recipes. The codling featured below was rod and line caught in the North Sea. Click thumbnail to view full-size The choice of whether to gut the cod prior to filleting it is entirely personal.


Some people find it easier to fillet a fish intact as they believe it holds its shape better. Alternatively, there is much to be said for gutting a fish at sea as soon as it is caught, not just to save on mess in the home kitchen but to better preserve the fish in pristine condition. This codling had not been gutted before it was filleted. Lay the cod on its side on a chopping board. Make a deep cut behind the pectoral fin, following the shape of the head. Carefully make a cut the length of the fish, along the almost centre of the backbone but just the top side of the fins. Slice along the rib cage to its end then cut right through the fish, bringing the knife out just above the level of the anal fin. Cut all the way to the tail and remove the first fillet. Turn the fish over and remove the second fillet in exactly the same way. With a small fish like this one, any flesh over what was the belly flap is not worth keeping and cooking, it will be so thin - simply trim it off.


Lay one trimmed fillet at a time skin side down on your chopping board, tail end facing your weaker hand. Pinch the fillet as close to the narrow tail end as you can and - cutting away from you - slide the knife through to the skin but do not pierce the skin. The idea now is to use a backwards and forwards motion at right angles to the length of the fillet to remove the skin. As you do so, pull the tail end of the skin in the opposite direction from the knife's motion. Carefully rinse each fillet in a bowl of cold water and pat dry with kitchen paper. Cod and chips (frequently served with mushy peas) is for many people the only way cod is ever prepared and eaten. If you want just a slight diversification from the norm, however, this may be the cod recipe for you. Essentially, it is battered cod and chips - it is simply prepared and served just that little bit differently.


The battered goujons of cod and mini potato wedges are designed for dipping in the garlic mayo with a fork before they are eaten. Fruit IngredientsWatermelons, Fruit or Vegetable? Sign in or sign up and post using a HubPages Network account. 0 of 8192 characters usedPost CommentNo HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites. Hi, Prasetio. Thank you very much for stopping by and the comment. I hope you got something nice to satisfy your hunger. I should share with my mom. I love your tips and I think all of us learning so much from you. Thanks for writing and share with us. Just looking at the pictures makes me hungry. Hi, Torri Lynn. I love trying new foods that I've never had before so I hope you have a great experience if you try cod. Thanks for visiting and commenting. Hi Nell and thank you. I also watch all the fishing programmes on TV as well as go fishing. I know people always say they are hungry after reading, but trust me I am now starving! I love all your recipes, I have been watching the sea fisherman programmes, my friend who comes from the shetlands has most of her family on the boats, so I may well be watching some of them! Thank you very much for the visit and comment, randomcreative. Cod is a beautiful eating fish; I just hope the sustainability issue can be resolved before it's too late. What a detailed overview of cod! This is a great resource. Thanks for all of the valuable information and wonderful recipes.