RECIPES COD Posted Mar 27, 2013 By: wfn Cod Cooking Tips 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. 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.