Cookbook:Cod

| Basic foodstuffs | Seafood | Fish

Cod is a popular food fish, though it is currently significantly overfished.

Characteristics
Cod flesh is thick and white, with a mild flavor and very flaky, lean texture once cooked. It is often preserved by drying and/or salting. Salting, in particular, changes the ultimate flavor and texture of the meat, making it chewier and slightly less "fishy".

Selection and storage
When selecting fresh cod, look for moist, not dry flesh. Avoid any fish that is acutely slimy or that has off odors. Fresh cod does not last very long, keeping only a couple days in the fridge. Conversely, salt cod has an extremely long shelf life, keeping for months. Look for salt cod that is still slightly pliable instead of stiff as a board.

Use
Cod is extremely versatile and popular, with a variety of applications. Fresh cod can be prepared in almost every style of cooking except for grilling, where it has a tendency to break apart due to its texture. It is commonly fried or flaked and turned into cakes, and it is also included in chowders. Salt cod must be soaked in multiple changes of water over the course of a day to make it ready for cooking—after this, it can be flaked and fried or used in stews or other preparations.

Substitution
If cod is not available, or if you wish to avoid it due to its overfished status, many thick, firm-fleshed, mild fish can be used as a substitute. Haddock is one example of these.