Cod belongs to the round fish and it belongs to the cod family, which also includes whiting, haddock and saithe. Most cod on the Dutch market comes from the North Sea. In addition, relatively cheaper Icelandic and Baltic cod, which is characterized by a looser structure and a flatter taste. Cod is usually delivered gutted (= gutted) and is generally sold whole or in pieces. The fillets are usually sold boneless.
Most cod species are easily identified by the 3 dorsal fins and the 2 pelvic or anal fins. Maximum length 1.9 m.
The flesh of the cod is firm but releases easily when the fish is cooked. The taste of cod is fine and can be combined endlessly.
Method of preparation
Baked, stewed or boiled. Grilled is also possible.
342 kj / 82 kcal, 0.7 g fat (of which 0.3 mg Omega-3), 17 g protein, 0.3 mg iron, vitamins A, B1, B2, B6, B12, C, D and E
Avoid / Catch
North Atlantic Ocean, from the Bay of Biscay to Greenland, Spitsbergen and Nova Zembla.
Previously, the term 'cod' could only be used if the fish had a length of 90 centimetres, which was equal to three tiles in the fish hall. The smaller cod is called 'generous'.
The tastiest parts are on the head of the cod. The cheeks and throat in particular are delicacies in themselves. The well-known kibbeling is often made from these cheeks and throats, but other types of fish and parts of the cod can also serve as the basis for this 'healthy' snack. Cod is often used for klipfish (salted and dried fish), stockfish (dried fish) and salt fish (fish in brine).