From a culinary and medicinal point of view, cod is the perfect fish. The soft, almost boneless white cod meat is perfect for cooking various dishes, and the minimum amount of fat makes this meat a dietary one. In terms of the number of useful microelements, this fish is not inferior to redfish, while its cost is pleasantly lower.
Codfish grows throughout their life, and most fish by 3 years grow in length to an average of 40-50 cm. The size of mature specimens depends on the area. The largest representatives of the Atlantic cod species reach 1.8-2 m in length, and the ot can reach about 96 kg.
The body of the cod distinguishes by an elongated fusiform shape. There are 2 anal fins, 3 dorsal fins. The head of the fish is large, the jaws of different sizes – the lower one is shorter than the upper one. One fleshy tendril grows on the chin.
The cod scales are small and serrated. The back can be greenish-olive, yellowish with green, or brown with small brownish specks. The sides are much lighter. The belly of the fish is pure white or with a characteristic yellowness.
The long-liver among fish is the Atlantic cod, some individuals who can live up to 25 years. Pacific spiece lives on average about 18 years, Greenland cod – 12 years. The lifespan of the Kildin cod is only 7 years.
- Cod (Gadus) – genus
- Atlantic (Gadus morhua) is a species. Subspecies:
- Atlantic (Gadus morhua morhua)
- Kildin (Gadus morhua kildinensis)
- Baltic cod (Gadus morhua callarias)
- White Sea (Gadus morhua marisalbi) (According to Russian sources, it is distinguished as a subspecies of Atlantic cod. According to foreign sources, it is synonymous with Greenland cod)
- Pacific (Gadus macrocephalus) – species
- Greenland (Gadus ogac) – species
- Pollock (Gadus chalcogrammus) – species
- Arctic cod (Arctogadus) – genus
- Ice cod (Arctogadus glacialis) – species
- East Siberian (Arctogadus borisovi) – species
Cod meat composition
Cod does not contain carbohydrates.
Calorie content – 72 kcal.
- Fat – 0.20 g
- Proteins – 17.54 g
- Carbohydrates – 0.00 g
- Water – 81.86 g
- Ash – 1.19
How to store cod?
Chilled cod can stay fresh in the refrigerator for up to three days. Such fish is a “bought and eaten” food. But you can store frozen fish in the freezer for up to six months. Remember that after thawing, you can not re-froze fish.
Interesting facts about cod
The dramatic decline in cod populations in some countries, including off the coast of Canada, forced these countries’ governments to impose a moratorium on fishing, which led to the infamous 1992 cod crisis. Then only on Canadian territory, more than 400 fish factories were completely closed.
Pomors rightfully consider this fish a gift of God because nothing is lost from the catch: the stomach of the cod can be stuffed with its own liver and used like sausages, the skin is good for dressing, even bones soaked in sour milk are quite digestible. A boiled head and entrails are excellent fertilizers.
One of the Portuguese’s national dishes – cod bakallow – got into the Guinness Book of Records because 3134 people were lucky enough to taste the delicacy.
Cod as part of the diet
There is almost no fat in this fish – there is less than 1% fat in the fish body. All the cod fat accumulates in the liver, and the cod liver is no longer a dietary product. Cod is an indispensable component in diets that help to cope with obesity, sports nutrition based on protein and restriction of fat in the diet, dietary tables for people with diseases of the digestive tract, which are contraindicated to eat oily fish. For pancreatitis, liver, and stomach diseases, this fish is real salvation because side effects from eating cod are excluded. The low-calorie content of this fish, based on low fat and carbohydrate content, makes it an excellent part of a weight loss diet. People living in coastal regions eat a lot of fish, including cod. It is noteworthy that there are practically no fat people among them. Besides, it is with fish that their longevity and good health are associated.
It contains iodine. Not all iodine derivatives are good for the human body, and it is the best iodine supplier. Iodine supports thyroid health. The absence of thyroid pathologies means normal weight, vigor, and a good mood. Regular consumption of cod will help maintain a healthy thyroid gland for a long time. Also, the iodine contained in this fish promotes the production of hormones responsible for mental development and is, therefore, perfect for pregnant and lactating women and young children. We all remember cod in kindergarten. Perhaps the fish seemed unpalatable to us, but its benefits are beyond doubt. Diet meals are rarely tasty, but well-cooked cod turns into a real delicacy.
Eating cod regularly is good for the heart. Magnesium, sodium, and potassium, present in this fish, are excellent at preventing diseases by strengthening the heart muscle. Moreover, they activate the brain’s work, along with other trace elements in the composition of cod – calcium and phosphorus. Calcium is known to keep hair and nails in perfect condition and strengthen the skeleton and teeth.
Fish is contraindicated in case of individual intolerance and the presence of allergies. People with urolithiasis and gallstone disease should be more careful with this fish.
you should not give salted caviar to children. It is also not recommended for hypertension and kidney disease. In no case should cod liver be used in case of hyperthyroidism, hypertension, hypercalcemia, and an excess of vitamin D. In other cases, if cod is not abused, it will not bring any harm.
White cod meat, slightly flaky. It is delicate in taste and non-greasy. It has a pronounced fishy taste and smell, so there are some secrets when preparing it to weaken them. This fish must not be re-frozen, or it will become watery and tasteless.
Cod is a fish that is popular in every national cuisine. Despite the relatively small area of prey, cod is popular all over the world and can appear on every table.
Soups, main courses, salads, snacks, and pie fillings, all these chefs make from the fish. The fish carcass is a complete dish that can be steamed or grilled, baked in the oven, or barbecue. The preparation of cod for future use is widely popular, namely drying, salting, and smoking the fish.
Those who do not like the fishy smell should boil the fish in plenty of water, adding many different spices to the broth and celery and parsley roots and onions.
Almost any saltwater white fish can replace this fish in all recipes. For example, haddock and pollock also belong to the cod family to become a full replacement for cod. However, in terms of its nutritional properties, it significantly outperforms other relatives.
- Cabbage salad 0.5 tbsp
- mayonnaise 2 tbsp. l.
- apple cider vinegar 1 tbsp. l.
- granular mustard + additionally for serving 1 tbsp. l. Sahara
- 1/4 – 0.5 tsp. cumin or celery seed
- Halve white cabbage, chop finely (about 6 tbsp.)
- a small carrot, grated
- 1 Gala apple, cut into thin strips
- 1 bunch green onions, thinly sliced
- Fish 1
- large egg
- 0.5 tbsp. milk
- 4 fillets of cod or other white fish (170 g each)
- 1/3 Art. premium flour
- 1/3 Art. chopped crackers
- 1/4 tsp cayenne pepper Vegetable oil, for frying
- In a large bowl, combine mayonnaise, vinegar, mustard, sugar, cumin, 1.5 tsp—salt and pepper to taste.
- Add cabbage, carrots, apple, and green onions, cover, and refrigerate.
- In a medium bowl, beat the egg and milk; Put cod in a bowl and marinate for a while. Combine flour, chopped crackers, cayenne pepper, and a pinch of salt on a plate in a heavy-bottomed skillet over medium-high heat, heat 1 inch of vegetable oil.
- Remove fish from milk mixture and dip in flour mixture to cover completely. Fry in hot oil until golden brown, 2-4 minutes on each side.
- Transfer to a paper towel-lined plate to drain off excess grease; season with salt and pepper to taste. Serve with cabbage salad and mustard.
Enjoy your meal!