Fish & seafood · White fish

Cod

Large North Atlantic white fish with thick, moist, big-flaked fillets; also salted as bacalao.

Also called: cod fillet, bacalao

A kind of fish

What it is

Cod is a large, cold-water white fish with thick, pearly white fillets that fall into large, moist flakes. It is firmer and chunkier than haddock or pollock. Salted and dried cod (bacalao, bacalhau) is a separate product with a very different texture.

Gadus morhua

How it’s used

Fish and chips
Roasted or pan-seared thick loins
Fish stews and curries
Fishcakes and fish pie
Poached with butter sauce

Characteristics

Taste: Mild and slightly sweet.
Texture: Moist with large, tender flakes.
When cooked: Holds together better than thin white fish; salting the fillet for 15 minutes before cooking firms it.
Sold as: fresh, frozen, cured, dried
Cooking uses: Commonly cooked, Suitable for frying, Suitable for boiling
Common in: British, Portuguese, Norwegian, Spanish, Icelandic, Irish, Canadian

Kinds in our pantry

Salt cod

Storage

Refrigerated. Keep in the coldest part of the fridge and cook within a day or two; freezes well.

Diet, allergens and safety

Contains Fish.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains fish, a common allergen.
Keep fish very cold (on ice or in the coldest part of the fridge) and cook within a day or two of buying; a strong ammonia or sour smell means it has spoiled. Cook to 63 °C (145 °F), when the flesh turns opaque and flakes.