Classification and fishing area
Species: G. morhua
Nordic cod (or cod) is typical of the North Atlantic Ocean, from the Norwegian Sea to Iceland, the North Sea and the Barents Sea.
Large migrant swims in flocks in constant search for food.
It is the most caught fish in the world.
Nordic cod Gadus morhua (photo http://nature.ca)
Nordic cod Gadus morhua (photo http://nw08.american.edu/~vconn/seafood/)
Purchase and conservation
Fishing seasonality: all year round.
Cod has lean, tasty and easily digestible meats; it is sold in different forms: from breaded sticks to salted fillets (cod), fresh or whole dried (stockfish).
When choosing, it is important to observe the meat of the fish which must be firm and elastic and the color, which must have clear iridescent nuances.
If purchased fresh, it is advisable to consume this fish on the same day and before cooking it, it must be washed with great care, depriving it of the dark skin under the abdomen.
Use in the kitchen
It can be cooked in many ways.
Cod in white
In a saucepan, put plenty of water, salt it, and add two tomatoes, a clove of garlic, a carrot and a piece of onion.
When the water boils, drop the cod and cook it for 5 minutes on each side.
At this point you can spin it and serve it in a serving dish, season with extra virgin olive oil, parsley, juice and lemon slices.
Nutritional values 100 grams: 71 kcal
- Proteins 17,0 gr
- Fat 0.3 gr
- Carbohydrates 0 gr
- Sugars 0 gr
- Water 81.5