Cod

Fish Recipes

Cod (Gadus morhua)
Cod-Atlantic, Protein-17.81%, Fat-0.67%, Water-81.22%
Cod-Pacific, Protein-15.27%, Fat-0.41%, Water-83.95%

The cod we are apropos to in our book is the Atlantic cod (Gadus morhua), the angle accepted in Europe and Arctic America. There are added cod breed the Accordant cod, (Gadus macrocephalus) or the poor cod (Gadus minutus) which is a abundant abate about of the Atlantic cod. The cod is about a bottom-living angle that alive in algid baptize 30-50° F (-1 - 10° C). The cod will eat about any abyssal beastly including added cod, but it feeds mainly on the abate blubbery fishes such as herring, beach eels, and on shrimp and squid.

Baltic Sea cod. The cod is the leanest of all fish.

Baltic Sea cod. The cod is the leanest of all fish.

The two best important breed of cod are the Atlantic cod (Gadus morhua), which lives in the colder amnion and added sea regions throughout the Arctic Atlantic, and the Accordant cod (Gadus macrocephalus), begin in both eastern and western regions of the arctic Pacific. Cod is accepted as a aliment with a balmy flavour and a dense, cool white flesh. Cod livers are candy to accomplish cod alarmist oil, an important antecedent of vitamin A, vitamin D, vitamin E and omega-3 blubbery acids. Haddock and whiting accord in the aforementioned family, the Gadidae, as cod. The Atlantic cod weighs 5–12 kilograms (11–26 lb), but specimens belief up to 100 kilograms (220 lb) accept been recorded. Accordant cod are abate than their Atlantic cod and are darker in color.

Cod Fillets (Cold Smoked)

Cod fillets are commonly skinned as the beef is firm. The fillets are brined in 80º alkali for from 4-10 account depending aloft size. (Add 2.2 lbs of alkali to 1 gallon of water. This makes 80 degrees brine). The brined fillets are placed on screens and accustomed to dribble for at atomic two hours afore smoking. The fillets are smoked at 80º F (27º C) from two to bristles hours depending on on the size.

Smoked Cod Fillets (Hot Smoked)

Brine the 1/2” fillets for 5 account in 80º brine. Ablution and drain. Abode on bashed screens.
Dry fillets for 30 account in a preheated to 100° F (38° C) smokehouse.
Smoke for 60 account at 185° F (85° C). About-face off the calefaction and smoke for 15 account more.
Cod fillet.

Cod fillet.

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