Cod

Cod

Pacific cod

Cod is a popular fish that is widely used in culinary dishes around the world. This article provides an overview of the history, habitat, culinary uses, nutritional benefits, and sustainability of cod.

History

Cod has been an important food source for humans for thousands of years. It is believed that the Vikings were the first to fish for cod in the North Atlantic around 1,000 years ago. Since then, cod has become a staple food in many countries, including Norway, Portugal, and the United Kingdom. Historically, cod was so abundant off New England that early explorers named Cape Cod after the fish. Furthermore, Gloucester, Massachusetts, was established by a colonial charter to profit from cod fishing, and a painted “sacred cod” carved from pine has hung in the Massachusetts State House since 1784 as a symbol of prosperity.

Habitat

Cod is a cold-water fish found in the North Atlantic and Arctic Oceans. It is a bottom-dwelling species that prefers rocky areas and sandy or muddy bottoms. Cod can live for up to 25 years and can grow up to 1.8 meters (6 feet) in length. Pacific cod, a species within the Gadidae family, are found in the coastal North Pacific Ocean, from the Bering Sea to Southern California in the east and to the Sea of Japan in the west.

Culinary Uses

Cod is a versatile fish that can be prepared in a variety of ways, such as:

• Fish and chips – Cod is commonly used in the popular dish, especially in the United Kingdom.
• Fish stews and soups – Cod is often used in hearty soups and stews.
• Baking, grilling, frying, or poaching – The mild flavor and flaky texture of cod make it suitable for various cooking methods.

One of the most popular ways to preserve cod is by salting and drying it, which is known as salt cod. This process has been used for centuries as a way to store the fish for long periods. Salt cod is commonly used in traditional dishes like bacalhau in Portugal and Newfoundland fish cakes in Canada.

Nutritional Benefits

Cod is a low-calorie, high-protein fish that is also a good source of vitamins and minerals. A 100-gram serving of cod contains approximately:

• 90 calories
• 19 grams of protein
• 1 gram of fat

It is also a good source of vitamin B12, vitamin D, and selenium, making it an excellent choice for a nutritious meal.

Sustainability

The popularity of cod has led to overfishing in some areas, which has caused a significant decline in the fish's population. As a result, some organizations, such as the Marine Stewardship Council, have established guidelines to help ensure the sustainability of cod fishing practices. Efforts to manage and monitor cod populations are essential for preventing further depletion of this important marine resource.

Cod Liver Oil

Cod liver oil is derived from the liver of the Gadus morrhua and ranges in color from pale straw to dark brown, depending on the method of preparation. This oil is a rich source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA and DHA).

Bacalao from cod fish

Quick Facts

• Weight: Up to 77 pounds
• Lifespan: More than 20 years
• Length: Up to 51 inches
• Region in US: New England/Mid-Atlantic, Southeast

Population Decline

Due to high fishing pressure throughout the latter part of the 20th century, there are fewer fish in the U.S. stocks of Atlantic cod than the average for the past four decades. Overfishing has led to a decline in the cod population, which has prompted regulatory measures and conservation efforts.

Cod as Food

Cod is a popular seafood item with its mild flavor and dense, flaky whitefish flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA and DHA).

Nutritional Value

Cod is a nutrient-dense fish with the following approximate nutritional content per 100 grams:

• Energy: 469 kJ
• Protein: 24.24 g
• Fat: 0.93 g
• Carbohydrates: 0.0 g
• Fiber: 0.0 g
• Iron: 1.35 mg
• Calcium: 42 mg
• Magnesium: 50 mg
• Phosphorus: 241 mg
• Potassium: 399 mg
• Zinc: 0.48 mg
• Vitamin C: 0.00 mg
• Pantothenic Acid: 0.150 mg
• Vitamin B6: 0.346 mg
• Folate: 13 μg
• Thiamine: 0.040 mg
• Riboflavin: 0.045 mg
• Niacin: 4.632 mg

Recipes

The following dishes feature cod and its various preparations:

Name	Image	Origin	Description
Ackee and saltfish		Jamaica	Salt cod sautéed with boiled ackee, onions, Scotch Bonnet peppers, tomatoes, and spices like black pepper and pimiento. Often served with breadfruit, dumplings, fried plantains, or bananas.
Bacalaíto		Puerto Rico, Dominican Republic	Salt cod fritters filled with minced cod, cilantro, tomatoes, and onions. A traditional snack, served at festivals and on the beach.
Bacalhau à Brás		Portugal	Made with eggs, onions, potatoes in matchstick size, salt cod, garlic, olive oil, parsley, and black olives.
Crappit heid		Scotland	Traditional Scottish dish made with cod or haddock, mixed with parsley, horseradish, mashed potatoes, and a nutmeg-flavored sauce.
Cullen skink		Scotland	A thick soup made of smoked haddock, potatoes, and onions, described as heartier than bisque and smokier than chowder.
Fish and brewis		Newfoundland	Salted cod served with hard bread (hardtack), boiled until tender and garnished with fried salted pork fat (scrunchions).
Fish ball		Widespread	A ball made from minced fish, such as cod, often served in soups or stews.
Fishcake		United Kingdom	A patty made from cod, potatoes, and breadcrumbs or batter, traditionally served as a leftover dish.
Fish finger		United Kingdom	A breaded and fried stick of fish, usually cod, served as a snack or in meals like fish fingers and chips.

See Also

• Fish
• Seafood
• Salt cod
• Cod liver oil