Cod Fish - Atlantic Cod, Pacific Cod, Haddock, Pollock, Whiting and Hake
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Cod Fish - Atlantic Cod, Pacific Cod, Haddock, Pollock and More
This page introduces several species of cod, an important family of fish to worldwide commercial fishing industries.
Codfish is a term commonly used for fish from the scientific family Gadidae. The most well-known North Atlantic codfish species include the Atlantic cod, haddock and pollock (saithe).
There are also several species of Pacific cod. The cod family includes haddock, pollock, whiting and hake. Cod are cool water fish. Their mild white flesh is well suited frying, baking, or for use in fish chowder recipes. Cod and haddock is also smoked or salt-cured.
Codfish is a term commonly used for fish from the scientific family Gadidae. The most well-known North Atlantic codfish species include the Atlantic cod, haddock and pollock (saithe).
There are also several species of Pacific cod. The cod family includes haddock, pollock, whiting and hake. Cod are cool water fish. Their mild white flesh is well suited frying, baking, or for use in fish chowder recipes. Cod and haddock is also smoked or salt-cured.
Contents at a Glance
Cod Recipes
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
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
Cod Fillets and Prepared Meals from Amazon
Cod Art
Cod Fish Links
- Commercial Fishing
- a resource for commercial fishing, aquaculture, online seafood vendors, seafood wholesalers, bait dealers, equipment suppliers, fishermen, commercial boat builders and anyone interested in commercial fishing.
- Northeast Regional Cod Tagging Program
- The Northeast Regional Cod Tagging Program (NRCTP) began in late 2002 and represents the largest cod tagging program initiated to date along the eastern seaboard of the North American continent.
- Fresh Seafood
- information about every aspect of buying, cooking and enjoying fresh seafood locally or online. Included are seafood recipes and articles on buying, cooking and enjoying fish, crabs, lobsters, shrimp, clams, oysters, scallops, mussels and other seafood.
Which Cod is Best?
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Pacific Cod
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.
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.
Books About Cod
Seafood
What are Scrod?
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."
Cod on eBay
Atlantic Haddock
Cod - Haddock - Pollock Information
Red Hake
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.
Cod Guestbook
Please send your favorite comments or questions about Cod.
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r2fish May 30, 2011 @ 4:26 am | delete
- What a great lens - and so much great info! Thank you!
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oldbird
Jan 12, 2010 @ 4:03 am | delete
- How I love cod and halibut! But alas, God gave us warm water in Hawaii instead of cod fishing grounds... but oh how I wish we could catch cod down here!
Aloha and thanks for a great "5" lens!
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DGGallery
Dec 6, 2008 @ 9:21 pm | delete
- Great info! Also checkout http://www.squidoo.com/CrockpotSeafood ofr some cool recipes for seafood in the Crockpot!
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daybreak
Aug 15, 2008 @ 7:42 pm | delete
- Luis
This article touches on the issue you mentioned:
http://www.thefishsite.com/fishnews/7676/seafood-reexports-into-china-and-out-again
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Luis A. Quiles
Aug 14, 2008 @ 9:40 pm | delete
- Why all the salted codfish that we buy is label made in china. We have so much codfish why is not process in the USA?
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by daybreak
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