Oven baked cod in creamy dressing.
© Strykowski | StockFreeImages.com

There are two main species of cod that are sold in markets. Atlantic cod is lean and mild with a slightly sweeter taste and large flakes. Pacific cod is lean and mild, but slightly less firm. Both are ideal for frying, baking, broiling, poaching and braising. Both fresh and salted cod are popular.

Cod Cooking Tips

Choose Wisely

Pacific cod should be opaque white, while Atlantic cod should be translucent and ranges from white to pale pink. Both should be without any dry or brown spots. The thickest parts of the fillets taste the best.

Lean and Flaky

Cod is very lean and flaky, which can make it difficult to cook. Use a high heat and cook with lots of moisture. Also, try leaving the skin on while cooking - it can easily be removed afterwards.

Chowder

Due to its lean meat and flakiness, cod makes an ideal fish to use in chowder or soup.

Let it Soak

Salted cod needs to be soaked in water for at least 12 hours, changing the water regularly.

How to Fillet Cod

1. Lay the fish on its side and secure it in place.
2. Cut on an angle from the top of the head down the side, just behind the fins.
3. Make a cut along the top of the fish, following the spine from the head to the tail.
4. Starting from the cut along the spine, make a long cut from the head to the tail, following as close as you can to the ribs. Repeat this cut, close to the ribs and peeling back the fillet as you go. Be cautious not to cut into the gut when you reach the bottom half of the fish.
5. Cut the skin at the bottom of the fish to fully remove the fillet.
6. Repeat the previous steps on the other side.