Cod Fish - Atlantic Cod, Pacific Cod, Haddock, Pollock, Whiting and Hake

Baked Cod with Potatoes and Tomatoes

4 medium potatoes
1 lb. sliced tomatoes, seeded and diced or 1 lb can diced tomatoes
1 tbsp virgin olive oil
2 lbs cod fillets
Salt and pepper to taste

Place the potatoes, tomatoes and 1 tbs. of olive oil in a covered casserole dish and either

bake (325 degrees) until the potatoes are almost done. Top with the cod fillets.

Add salt and pepper to taste then bake until the cod is done.

New England Fish Chowder

2 lbs. cod, haddock or pollock
2 potatoes peeled cut into 3/4 inch cubes
1 small onion, sliced
6 strips bacon or salt pork
3 Tbsp. butter
2 cups scalded milk
salt and pepper to taste

Preparation

Remove skin and fillets and cut off head and tail. Cut fish into 2 inch pieces and set aside.

Put head, tail, and backbone pieces into a stew pan, add 2 cups of cold water and bring slowly to boiling point; cook 5 minutes.

Cut bacon or salt pork into small pieces and fry out, add onion and fry 5 minutes. Strain fat into a large pan, add potatoes to fat, then add 2 cups boiling

water and cook 5 minutes.

Add liquor drained from the bones, add fish, cover and simmer 5 minutes.

Add milk, salt, pepper, and butter.

To thicken, melt 1 tablespoon butter and add 2 tablespoons flour, blend

Codfish have long been depicted in art. Popular cod art includes paintings, sketches, sculptures and carvings.

Pacific cod are similar to Atlantic cod although generally smaller. Pacific cod are fast growing fish and reach an average length of 19 cm in 1 year. Pacific cod may live 12 years or more and can exceed 89 cm in length.

Pacific cod are an important commercial food species. Local names include gray cod, gray wolf or grayfish.

Pacific cod are found in the Bering Strait, along the Aleutian Islands and along Washington, Oregon and part of California.

Scrod refers to a size, not a species of fish. The term originated in New England to describe the catch of the day. It is a fish under 2 1/2 pounds that is either cod, haddock, or pollock. Fish may be listed as "scrod cod," "scrod haddock," or "scrod pollock."

Haddock is mild white fish known for its excellent table quality. Haddock is a great source of low-fat protein and is high in magnesium and selenium. Fresh haddock has a fine white flesh and can be cooked in the same ways as cod.

Red hake is a member of the cod family (Gadidae). Hake are small fish with slender bodies, a chin barbel and very slimy skin. Their elongated pelvic fins and fewer teeth distinguish them from silver hake. Other common names for this species include squirrel hake, white hake, mud hake, ling, merluche and codling. The species is an important food fish in some countries. Red hake are harvested inshore and nearshore areas otter trawls, line trawls, and hand lines. Hake have lean white flesh and are available fresh, frozen and smoked.