Cod

Fish Recipes

Cod (Gadus morhua)
Cod-Atlantic, Protein-17.81%, Fat-0.67%, Water-81.22%
Cod-Pacific, Protein-15.27%, Fat-0.41%, Water-83.95%

The cod we are referring to in our book is the Atlantic cod (Gadus morhua), the fish popular in Europe and North America. There are other cod species the Pacific cod, (Gadus macrocephalus) or the poor cod (Gadus minutus) which is a much smaller relative of the Atlantic cod. The cod is typically a bottom-living fish that live in cold water 30-50° F (-1 - 10° C). The cod will eat almost any marine animal including other cod, but it feeds mainly on the smaller fatty fishes such as herring, sand eels, and on shrimp and squid.

Baltic Sea cod. The cod is the leanest of all fish.

Baltic Sea cod. The cod is the leanest of all fish.

The two most important species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern Pacific. Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids. Haddock and whiting belong in the same family, the Gadidae, as cod. The Atlantic cod weighs 5–12 kilograms (11–26 lb), but specimens weighing up to 100 kilograms (220 lb) have been recorded. Pacific cod are smaller than their Atlantic cod and are darker in color.

Cod Fillets (Cold Smoked)

Cod fillets are normally skinned as the flesh is firm. The fillets are brined in 80º brine for from 4-10 minutes depending upon size. (Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine). The brined fillets are placed on screens and allowed to drip for at least two hours before smoking. The fillets are smoked at 80º F (27º C) from two to five hours depending on on the size.

Smoked Cod Fillets (Hot Smoked)

Brine the 1/2” fillets for 5 minutes in 80º brine. Wash and drain. Place on oiled screens.
Dry fillets for 30 minutes in a preheated to 100° F (38° C) smokehouse.
Smoke for 60 minutes at 185° F (85° C). Switch off the heat and smoke for 15 minutes more.
Cod fillet.

Cod fillet.

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