Cod

Popular white sea fish with flaky flesh, available fresh or frozen, whole or as steaks and fillets. It12ka4s a resident of cold northern waters, but has been overfished for several years and is becoming scarcer and more expensive each year. Fresh cod is incredibly versatile. It can be poached, baked, fried, or grilled and served with or without sauce. Proper deep-fried battered cod is worth mastering at home. Cod is often included in fish pie recipes. Use it for making fishcakes or try cooking cod tempura style or in chowder. Smoked cod is cold smoked and needs to be cooked before eating. Salt cod is dry-salted until it has lost some of its moisture and needs to be rehydrated and de-salted before using by soaking in several changes of water. It12ka4s extremely popular in southern European cooking. Dried unsalted cod is called stockfish.