Tuesday, April 8, 2014

Tuesday’s Cupful: What about Cod fish?

A whitefish stand-by

Cod has been a prized food source since roughly 800 A.D. when the seafaring Vikings caught it, cleaned it, and dried it for consumption.   Today’s seafood lovers and food experts classify cod fish as “mild” in seafood flavor and taste.  These fish belongs to the Gadidae family so they’re related pollock and haddock.  Expect dense, white and firm texture from cod.  Meanwhile, cod livers are processed to make cod liver oil, which are consumed as a nutritional and vitamin supplement.  The fish and “cod liver oil” contain Vitamins A, D, and E.  Promote a healthier heart and circular system by serving this fish often.  Cooks recommend that cod be baked and broiled instead of frying.  Also look out for baccalau that’s salted cod.  

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