Cod is a real treat and can be prepared in a number of different ways. It also known by a number of other names. Young cod is called codling, unsalted dried cod is called stockfish, and salted dried cod is known as bacalhau. The flesh of the fish has a lovely bright white colour and is quite firm. Most of the wild and cultivated cod comes from Norway. The flesh consists of large lamellae of white meat that separate and become glassy once cooked.
Basic techniques: steaming, boiling, frying, deep-frying, raw, marinating, barbecuing, confiting.
Taste combinations: potato, sea vegetables, green herbs, citrus, shellfish, oyster, algae, seaweed, celeriac, mushroom, beurre noisette, cauliflower, almond, Jerusalem artichoke, celery, green apple, artichoke, fennel.