Cod
Cod is a mild, flaky white fish long central to coastal cuisines, especially in salted and dried forms, and prized today for its clean flavor and versatility.
How to buy
Fresh fillets should look moist and slightly translucent, not chalky or separating into layers, and should smell clean rather than fishy. Cod is also sold frozen (often previously frozen at sea for freshness) and as salt cod, a dried, heavily salted preservation method that requires soaking and rinsing before use.
How to store
Store fresh cod on ice or in the coldest part of the fridge and use within one to two days, or freeze for up to six months. Salt cod keeps in the pantry unrefrigerated for months but must be soaked in several changes of water for a day or two before cooking to remove excess salt. Cook fresh cod to an internal temperature of 145°F.
Culinary profile
- Flavor
- Mild and slightly sweet with very little fishiness, making it approachable and easy to season boldly; salt cod develops a deeper, more concentrated savory flavor through curing.
- Texture
- Large, tender flakes that separate easily when cooked; it's delicate enough to fall apart if handled roughly, so gentle flipping and thicker cuts help it hold together.
- Aroma
- A clean, mild ocean smell with little fishiness when fresh; salt cod carries a stronger, more pungent smell before soaking.
How to prepare
- Battered and fried — Coated in a light batter and deep-fried until crisp.
- Poached — Gently cooked in liquid to keep the delicate flesh moist.
- Salted and dried — Cured to make salt cod, a shelf-stable preserved form.
- Baked — Roasted simply with butter, lemon, and herbs.
Classic dishes
American
- New England cod cakes — Flaked cod mixed with potato and formed into fried cakes.
- Cod chowder — A creamy chowder built on chunks of cod, potatoes, and cream.
- Pan-seared cod with brown butter — Seared fillets finished with nutty brown butter and lemon.
- Beer-battered cod sandwich — Fried cod piled on a bun with tartar sauce.
Italian
- Baccalà alla livornese — Salt cod stewed in a tomato, garlic, and olive sauce.
Mexican
- Cod Veracruz — Fillets simmered in a tomato sauce with olives, capers, and jalapeños.
- Cod tacos — Battered or grilled cod flaked into tacos with slaw and crema.
Japanese
- Cod with miso glaze — Fillets marinated in sweet miso and broiled until caramelized.
French
- Brandade de morue — A creamy spread of salt cod whipped with potato and olive oil.
- Cod en papillote — Fillets steamed in a sealed parchment packet with vegetables and herbs.
Spanish
- Bacalhau à Brás — Shredded salt cod scrambled with eggs, onions, and thin potato strips.
- Salt cod fritters — Salt cod and potato formed into balls and deep-fried.
- Caldeirada (fish stew) — A hearty fish stew of cod, potatoes, tomatoes, and peppers.
Caribbean
- Ackee and saltfish — Jamaica's national dish, flaked salt cod sautéed with ackee fruit, onion, and peppers.
British & Irish
- Fish and chips — Battered, deep-fried cod served with thick-cut fries.
Substitutions
- Halibut — A firmer, meatier stand-in; good for frying or baking but less delicate and flaky than cod.