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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