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Atlantic cod is a member of the gadoid family as is Pacific cod, cusk, and red and white
hake. (Lingcod, also found in the Mid-Atlantic, is not a member of the cod family.)
The Atlantic cod has dark green or brown skin and is larger than the Pacific cod.
Its belly is white and its upper body is mottled with white spots. It has a long,
lateral line. The Atlantic cod also has a barbel or whisker that protrudes from its
lower jaw. According to the Seafood Handbook, "scrod" is often used as a marketing term for cod. It is not a species, but rather a size designation for small cod, haddock, cusk, and Atlantic pollock. Cod is usually sold as skinless fillets. Whole fish are purchased headed and gutted. Large and whale (over 25 pound) cod are cut into steaks. CULINARY DESCRIPTION According to Chef David Nolker, of Wild Quail Golf and Country Club in Wyoming, Delaware, and president of the First State Chef's Association, the Atlantic cod is a lean fish with firm, white flesh that readily flakes apart when cooked. Its culinary uses are almost endless, like some of its sister fish - pollock, hake, and haddock. All are very similar in appearance and texture in the raw, skinless, boneless state. But Atlantic cod, when cooked, has the firmest texture. Traditionally, cod has been salted, fried, and creamed. Now, however, many other cooking techniques are being used, such as steaming, poaching, baking, and broiling. With a more health-conscious public, fat-free cooking styles are becoming more popular. A delicate fillet of cod, lightly seasoned and simmered in white wine, fresh tomatoes, and herbs, then finished with low-fat yogurt, makes an excellent meal and does justice to this fish and any of its family members. |
