Questions tagged [cod]

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12
votes
4answers
6k views

How do I choose frozen fish so that it doesn't release so much water?

I bought a package of frozen, individually wrapped, vacuum-sealed pacific cod fillets (about 150-200 grams each) from what I thought was a reputable brand (and not the lowest price) in my nearest ...
9
votes
3answers
10k views

How to store salted cod?

Salted cod is a famous dish in Portugal and I would like to prepare it. It is common here to see the whole of a fish (well, without head, guts etc obviously) in supermarkets - like this: Wikipedia I ...
8
votes
3answers
75k views

How to cook cod?

I'm laughing. I've been looking at codfish recipes for about five minutes now and I can make neither heads nor tails from it. Some recipes claim you should cook for 5 minutes, other for one hour. ...
8
votes
2answers
113k views

Differences between haddock and cod

I saw haddock on sale at our local grocer. It's really cheap this week. It grew my curiosity. Are there any similarities in flavor between haddock and cod? I often see haddock and cod ...
7
votes
3answers
3k views

How do you prepare bacalhau before cooking?

A specialty grocery store recently started to sell bacalhau (heavily salted cod fish). I am guessing that a recipe I have for baked codfish would work. Since it is so heavily salted, what should I do ...
6
votes
2answers
2k views

Basque cod with sous-vide

I recently cooked bacalao al pil pil, a Basque recipe. The trick is to render the gelatin from the fish at a low temperature, reserve the fish meat and then mount the gelatin with oil. The whole ...
5
votes
2answers
5k views

Why does salted cod turn chewy?

We recently bought half a salted codfish. I did a Spanish recipe (and asked a question about it). The fish had a very nice texture (although it was way too salty). This weekend, my wife did the same ...
3
votes
1answer
306 views

Difference between yellow and gray bacalao (salted cod)?

In her book on Spanish cooking, Jenny Chandler writes that a cook should prefer the gray bacalao to the yellow fillets which she seems to imply are of lesser quality, the supermarket version of the ...
3
votes
1answer
4k views

What's the correct temperature to prepare confit cod?

I've been cooking confit cod at 40°C (104°F). Once it reaches 40°C, I keep it for about 5 minutes and take it out of the oven. However, the thinner parts of the cod lose more moist than the thicker ...
2
votes
1answer
2k views

A lot of foam while cooking a cod with steam

I was cooking a cod with steam, but unexpectedly a lot of foam came out. First, I thought that the pot has not been cleaned but after re-cleaning the pot and refilling the water the situation repeated....
2
votes
3answers
111 views

How to 'bread' with corn

One of our favorite dishes involves rolling a piece of cod in corn and then sautéing it until the corn is somewhat caramelized. Then it bakes until the fish is cooked through. Here's the issue - one ...
1
vote
3answers
12k views

How can I cook cod without lemons?

I have cod and every recipe that I can find says to use lemon juice, but I personally hate lemons. What can I cook the cod with, other than lemons? I don't want it to be dry and I want to bake the ...
1
vote
1answer
343 views

Can Southern Blue Whiting replace Cod?

Can you use Southern Blue Whiting (which is a small codfish) in place of Atlantic Cod in most recipes? Other than the size difference between the two, are there any important differences to bear in ...
1
vote
1answer
324 views

What's the best method for preparing a smoked cod roe breakfast?

I have some good smoked cod roe that I want to create a breakfast dish with. I have no idea what to do with the cod roe though - I've never used it before. Do I slice it? Fry it? Spread it? Ideally ...
1
vote
0answers
500 views

Is a reddy/brown coloured cod fillet ok to use?

I did an online shop last week and when it arrived the cod fillet that I had asked for looked slightly red so I asked for another packet but that was slightly off colour too looking slightly reddy/...
0
votes
1answer
199 views

Oven baked cod fillets get soaked in their own liquid

I baked cod fillets twice. The first batch was fine, the second had the fish soaked in its own liquid. (Two different batches from the same shop, salted 1.5 hour before cooking, within expiration date)...
0
votes
2answers
6k views

Is it safe to eat cod that has a pink color?

I recently purchased cod from the market and it sat in my fridge for a couple days and i'm not sure if it was spoiled before i froze it. I left it in the freezer for about two weeks. Yesterday, I ...
0
votes
2answers
393 views

Cod as a sub for salmon

Will my recipe for roasted red pepper salmon still taste great with cod as a sub? I have a freezer full of cod, but no salmon. The salmon goes faster. Thank you.
-2
votes
1answer
50k views

Refrigerate Cod After Cooking [duplicate]

Possible Duplicate: Resources for reheatable meals, specifically fish? How long can I store a food in the pantry, refrigerator, or freezer? Is it okay to refrigerate Cod (and other kinds of ...