Definition: cod

Nutritional values per 100 g: Protein 15 g; Fat 1 g; Calories 70 kcal.

Rich in minerals and trace elements (potassium, magnesium), cod also has an interesting protein content of around 15%. With a high vitamin content in its natural state, cod, once salted and dried, is no slouch either. Its vitamin A and D content makes it one of the best foods in this regard. In terms of energy, it doubles, with 100 g of cod equivalent to around 140 calories. Cod liver oil, used as a remedy for decades, is particularly recommended for young children with growth retardation. But there is no need to suffer to swallow it anymore, as it is now prescribed in capsule form.

Tasting: Most often sold in steaks or fillets, cod is at its best from January to April, although it can be found all year round in the frozen food section. Its white flesh is very delicate and requires equally delicate cooking and preparation. The release of a whitish liquid is an indicator of successful cooking and a melt-in-the-mouth texture. Beyond this stage, the fish flakes dry out, shrink and crumble, resulting in a much less pleasant texture. This is why cod is rarely served grilled. It is usually grilled whole, in which case it is referred to as moruette (small cod weighing 1 to 3 kilos).

Very fragile and delicate on the palate, cod flesh does not have a strong fishy taste. Its flavours are released gently as you taste the pieces of flesh that flake easily under the fork. This subtle taste is also a good opportunity to introduce newcomers to the taste of fish, without overwhelming them. For a firm texture, choose the flesh near the head. On the other hand, go for the tail if you want a more rounded and tender texture. Pan-fried, oven-roasted, steamed or even microwaved, cod is suitable for all cooking methods, as long as you respect the fragility of its flesh. As an accompaniment, consider simple sauces made with mustard, tomato, mushrooms or white wine, without trying to mask its particularly delicate flavour. Delicacy is also key with cod roe, which forms the basis of tarama. This Greek speciality is a pink mousse served as an appetiser on blinis.

Although cod flesh is particularly fragile and delicate, it becomes much more resistant once salted and dried. This is one of the main advantages of salt cod. Sold as a tail or packaged, salt cod should be less white than cod, closer to a beautiful pale yellow. Firmer than cod, the quality of salt cod depends above all on the amount of salt used. It is therefore essential to desalt salt cod thoroughly in several changes of water for 24 hours before preparing it. If it is too salty, it becomes inedible; if it is not salty enough, it loses all its appeal. Cod can be cooked in any way, and even barbecued, which is perfect for summer with garlic and olive oil. Eaten cold in a salad or hot in brandade, for example, cod flakes easily to suit all these mixed preparations. Consumed all over the world, cod is particularly popular in the French West Indies, where the famous acras (cod fritters) need no introduction. It is also said that the Portuguese know 365 different cod recipes, enough to eat every day of the year. In addition to salted and dried cod, there is also green cod (salted but not dried) and stockfish, Norwegian cod dried in the open air.

History: A fish from the Gadidae family, like whiting and pollock, cod (from the Dutch Kabeljau) is fresh, salted and dried cod. The distinction between the two is only made in France, as cod and cabillaud are one and the same in the rest of the world. Measuring 50 cm to 1 metre in length on average, cod can reach a size of 1.80 metres. It has several fins located above and below its robust body and is distinguished by its imposing barbels.

Although the colour of its scales varies from grey to brown depending on the diet of this omnivore, its abdomen and lateral line remain lighter than the rest of its body. Cod generally travel in large shoals in the cold waters (0 to 10°C) of the Atlantic and Pacific oceans. During their 30-year lifespan, cod travel extensively, especially during their breeding season. They are fished in coastal waters from January to March and in deep waters the rest of the year.

Originally consumed by the Vikings, cod became very popular in the Middle Ages, when its abundance and long shelf life made it a strategic food source for great travelling peoples. Setting out for three months at sea to fish off the coast of Canada, sailors feasted on fresh cod during the voyage and salted cod on the return journey. Easy to store thanks to salt and high in calories, cod was long considered a fish for modest consumers, especially since it was particularly abundant. This is far from the case today, with successive fishing restrictions aimed at preventing the species from becoming extinct.