John Myers
The cod (Gadus morhua) belongs to the cod zoological family. However, it can only be described as such until it has reached sexual maturity at the age of five to seven. From this point on, it is listed by name as cod. Only in the Baltic Sea does it bear the name cod all its life. Since it is one of the most popular and economically most important edible fish in Europe, the free stocks have declined sharply due to overfishing. The cod is now considered endangered. In order to meet the increasing demand, it is bred in large aquacultures.
Origin
Cod are common. They live in the North and Baltic Seas as well as in the entire North Atlantic from Greenland to North Carolina and from Spitsbergen to Biscay, preferably in 0 to 20° C warm water.
Season/purchase
Whether fresh or frozen, cod is available all year round. When buying, you should always pay attention to the MSC seal. This signals to the consumer that it is a product from guaranteed environmentally friendly managed fisheries.
Taste
The light, firm, but very tender white meat contains little fat and has a slightly salty taste.
Use
Due to its al dente consistency and aromatic taste, the cod is mainly breaded, fried or steamed. But it is also suitable for smoking or as salted dried fish. A salmon substitute is made from cod meat, its roe is processed into caviar cream and the liver into cod liver oil rich in vitamin D.
Storage/shelf life
Wrapped in foil, fresh cod fillet will keep in the fridge for a maximum of one day, but should be eaten on the day of purchase if possible. Frozen or smoked goods will keep for longer.
Nutritional value/active ingredients
Sea fish provides polyunsaturated fatty acids, iodine, potassium, vitamin D, and B12. The contained omega-3 fatty acids eicosapentaenoic acid (EPA) and docosapentaenoic acid (DHA) contribute to normal heart function. The mineral iodine is responsible for the normal production of thyroid hormones.
