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17 votes

Is cod supposed to fall apart?

That's totally normal for cod, it's a flaky fish. The best way to keep it together is to leave the skin on, if possible. If the fish is skinless your best bet of keeping it together is to handle it as ...
GdD's user avatar
  • 76.7k
12 votes

Why does Member's Mark Frozen cod have 340mg of sodium while other frozen cod is 75-110mg per serving?

Read the ingredients: INGREDIENTS: COD, WATER, SALT The added salt is the source of the extra sodium. Most frozen fish does not have added salt. Source: https://www.samsclub.com/p/members-mark-...
Benjamin Kuykendall's user avatar
6 votes

Difference between yellow and gray bacalao (salted cod)?

According to the Norwegian Cod lobby, a grey-blue cast indicates that the cod was caught in the deep sea, as opposed to cod caught in shallower, warmer waters. Presumably the deep-sea cod tastes ...
FuzzyChef's user avatar
  • 65.3k
6 votes
Accepted

Oven baked cod fillets get soaked in their own liquid

As the cod fillets were two different batches, chances are you just where unlucky with the second batch. Even within expiry-date, the amount of water food loses while cooking can vary vastly with age ...
Layna's user avatar
  • 1,377
5 votes
Accepted

How can I cook cod without lemons?

Lemon is used as a flavoring, not as a cooking liquid, it's not going to keep the fish moist. The secret of having moist fish is the same as having moist beef, chicken or any meat or poultry: don't ...
GdD's user avatar
  • 76.7k
4 votes

How to store salted cod?

I'm a cod retailer. How long you can store it depends on where the fish comes from: Norwegian cod is salted and extra dried. When you soak it in water, it will expand into nice, thick steaks and it ...
Sousas Market's user avatar
4 votes

A lot of foam while cooking a cod with steam

This sounded quite normal. Steam condensing on your fish is washing small amounts of protein into the steaming water below. It is quite harmless. As mentioned in my comment above, most of us have ...
user110084's user avatar
  • 2,756
4 votes
Accepted

re-hydrate dried and salted cod with water and milk

Normally I poach the fish in milk as a last stage of preparation, especially if I'm making brandade. The milk, in that case, adds creamyness to the fish. both making up for some of its residual ...
FuzzyChef's user avatar
  • 65.3k
3 votes
Accepted

after re-hydrating and desalinating a salted cod it became slightly brown

I suppose, the reason why the cod got brown, was that after storing the several pieces, the cut face, despite dry and salted, was not covered by the skin of the fish anymore and started to oxidation, ...
U13-Forward's user avatar
3 votes

Can I make baccala (Italian salted cod) at home relatively easily?

Yes, you can. Instructions from the book The Cuisines of Spain: Get several cod filets, preferably skin-on Cover the bottom of a large non-reactive pan or dish with coarse salt (such as kosher salt) ...
FuzzyChef's user avatar
  • 65.3k
3 votes

How do you prepare bacalhau before cooking?

This answer is useful in the case you do not have much time (12 hours, or even days) to let the cod fish soak in water (put water, wait, change water, repeat). There is a nice trick to prepare it in ...
iled's user avatar
  • 131
2 votes
Accepted

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

It is very difficult to tell someone else it a food item is good or safe, and the normal advice, especially with meats and seafood, is when in doubt, throw it out. In this case, there honestly is too ...
dlb's user avatar
  • 8,641
2 votes

Dried and Salted Fish Fillets (e.g. cod) Sous Vide

The purpose for salting fish is to cure it (originally for preservation). It does not need to be cooked. The reason for soaking and/or boiling salted fish is to remove the excess salt and to rehydrate ...
myklbykl's user avatar
  • 5,094
1 vote

Is cod supposed to fall apart?

If cod separates in pieces, it is overcooked. The flesh should still be slightly tender and in one piece. As you start cooking with cod, remember: You don't need to move the cod once in the pan. ...
Jeffrey's user avatar
  • 450
1 vote

Is cod supposed to fall apart?

Ideally, you should avoid turning it more than once or twice, to GdD's point of handling it as little and gently as possible. You'll also want to use a good spatula (or two) to flip it. Additionally, ...
0xFEE1DEAD's user avatar
1 vote
Accepted

Why did my cod turn into a hockey puck

So the challenge in determining what happened is "tough and rubbery" is the universal failure result for cod. It can result from overcooking, from undercooking, and from freezer-burn ...
FuzzyChef's user avatar
  • 65.3k
1 vote

Why did my cod turn into a hockey puck

A partial answer, to narrow down the possibilities. I am pretty sure it's not overbaked. I have had overbaked fish, and while it does get dry, it doesn't get tough and rubbery. Rather, it starts ...
rumtscho's user avatar
  • 139k
1 vote

How to cook cod?

The classic baking method is 400°F (205°C) for 10 minutes per inch of thickness of your room temperature fish fillet or fish steak. Therefore, a thin sockeye salmon fillet might take 5 minutes or ...
Bill's user avatar
  • 11

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