Fish species in the kitchen: Nordic cod Gadus morhua L.

Fish species in the kitchen: Nordic cod Gadus morhua L.

Classification and fishing area

Class: Actinopterygii
Order: Gadiformes
Family: Gadidae
Kind: Gadus
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

Nordic cod Gadus morhua (photo

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

Nutritional values ​​100 grams: 71 kcal
- Proteins 17,0 gr
- Fat 0.3 gr
- Carbohydrates 0 gr
- Sugars 0 gr
- Water 81.5


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