What is
Cod?

Cod is a popular fish known for its mild flavor and flaky white flesh. It is often used in various cuisines around the world and is prized for both its taste and nutritional benefits.

Origins & History

Cod has been a staple in European diets for centuries, particularly in coastal regions of the North Atlantic, such as Norway, Iceland, and Newfoundland. It played a crucial role in trade and exploration and remains an important fish in many cultures.

Taste & Texture

Cod has a mild, slightly sweet flavor with a firm, flaky texture when cooked. It is versatile and can absorb flavors well from spices and marinades.

Ingredients

Cod

A white fish from the genus Gadus, particularly recognized for its distinction in Atlantic and Pacific species.

Olive Oil

A fat obtained from the olive, often used for cooking and dressing, adding flavor and richness.

Lemon

A citrus fruit that adds acidity and brightness to dishes, often used to enhance the flavor of fish.

Garlic

A pungent bulb that adds depth and aroma to dishes, commonly used in seasoning fish.

Salt

A mineral used to enhance flavor and preserve food.

Herbs (e.g., parsley, thyme)

Fresh or dried herbs that add flavor and color to dishes.