Cod is a firm, flaky, white fish that is mild in flavor. It is native to the North Atlantic and is popular in many of the surrounding countries. Heavily over-fished for years, it is a threatened species. Pacific cod is similar in taste and texture as well as plentiful.
Cod has a snow-white flaky flesh and a distinctive green and yellow speckles on its skin. It can grow to 2 meters (6ft 7 in) in length and weigh up to 96 kilo (210 lb) and can live for up to 25 years.
Selecting and Buying
Fresh fish should smell like clean water or a little briny. If it has a bad smell, it has already began to rot. Another sign that a fish is starting to rot is when you pinch it and the skin is already soft and doesnt "bounce" back. Milky liquid on a fish is another bad sign.
Check the gills to see if it is still bright red. A stale fish would have gills that have a darker shade of red, more like a faded brick red
Preparation and Use
Scale and gut fish, then pack on a bed of crushed ice until it's ready for cooking.
Cod is perfect deep fried, baked or added in a fish chowder.
Conserving and Storing
Fish is one of the most perishable food we have. the best way to store fish is to keep them on ice even inside the refrigerator. Cod fish can survive in waters that are just above freezing, so to preserve them they need to be stored in a place colder than their living environment.
Take a large container that can fit the fish and fill it in with crushed ice.