Cod (Gadus Morhua)
Cod is one of the most popular fish to eat. It travels in big packs or ‘schools’ and tends to stay close to the coastline in most of the North Atlantic as well as in the North and Baltic seas. A fully-grown cod can grow to a length of 1.5m and reach a weight of 30–40kg. Once a cod reaches 40–60cm it’s big enough to be sold commercially.
Cod aren’t exactly pretty. You can spot them from their prominent upper jaw, the light coloured lines on their sides and the dangly barbells on their chin, which they use as feelers to catch food. Cod are also a predators, like many other species in the codfish family – they feeds off crustaceans, worms and molluscs and even eat other fish, as they get older.
Cod is a very valuable fish. As well as being available fresh, deep-frozen or smoked, cod can also be bought dried and salted as clip fish, or dried as stockfish.
Its white meat is lean and has a pleasantly mild taste, which means that it only needs mild seasoning. As with other types of codfish, the meat should be cooked under a low heat because the meat dries out quickly and falls apart easily during preparation, due to a lack of connective tissue.
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