Cod (Codfish, French Cabillaud, Italian Merluzzo, Spanish Bacalao) is the name given to young cod that is not yet sexually mature. The fishing areas for cod extend from the North Atlantic via the North Sea to the Baltic Sea. There is one peculiarity: when cod is caught in the Baltic Sea, the trade always refers to it as cod, regardless of its size and age. The white firm meat of this noble fish is rich in iodine, and vitamins A and D. Cod liver, for example, is used to make cod liver oil, which is particularly rich in vitamins. Cod can be cooked, steamed or roasted.

All data per 100 g:
77 kcal
0 g
18 g
0 g

Recipes with Cod

Butternut Pumpkin Gratin with Dorsch
Butternut Pumpkin Gratin with Dorsch Butternut pumpkin gratin with cod looks particularly decorative when served directly in a hollowed out Butternut pumpkin gratin. Preheat oven to 220° C for gratin baking. ...
Sylt fish soup
Sylt fish soup Sylter fish soup is a speciality, which is prepared with different firm fleshy fish. Clean the fennel and put the fennel green aside for decoration. ...

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