Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Cod along with all the recipes employing Cod presented on this site, with 139 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cod recipes added to this site.

These recipes, all contain Cod as a major wild food ingredient.



Cod — the term 'cod' is the common name for members of the genus Gadus of demersal fishes, belonging to the family Gadidae that are typically eaten as food. Commercially, the two most important species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern Pacific. With populations of the Atlantic Cod in decline due to over-fishing there is currently interest in the Greenland Cod (Gadus ogac), which is smaller than the other two species, as a commercial fish.

Smaller cod, typically caught by rod and line from the seashore are often called 'codling' (literally, little cod). Many other species have the epithet 'cod' appended to them. However they are not true cod and many names are used as marketing ploys due to the decline of Atlantic cod populations.

In terms of physical characteristics, cod of the genus Gadus are distinguished by possessing three rounded dorsal and two anal fins. The pelvic fins are small, with the first ray extended, and are set under the gill cover (i.e. the throat region), in front of the pectoral fins. The upper jaw extends over the lower jaw, which has a well-developed chin barbel. The eyes are medium sized, approximately the same as the length of the chin barbel. Cod have a distinct white lateral line running from the gill slit above the pectoral fin, to the base of the caudal or tail fin. The back tends to be a greenish to sandy brown, and shows extensive mottling, especially towards the lighter sides and white belly. Dark brown coloration of the back and sides is not uncommon, especially for individuals that have resided in rocky inshore regions.

Cod is a very popular food fish, due to its mild flavour and dense, flaky, white flesh. Its popularity is also due to the long history of cod fishing. Indeed, cod has been an important commodity in international markets since the Viking period (800 CE). Norwegians traveled with dried cod and soon a dried cod market developed in southern Europe (both for dried fish [stockfish] and for salted cod [bacalhau as its known in Portuguese]). The Portuguese began fishing cod in the 15th century. Clipfish is widely enjoyed in Portugal. The Basques played an important role in the cod trade, and allegedly found the Canadian fishing banks before Columbus' discovery of America. The North American east coast developed in part due to the vast cod stocks. Many cities in the New England area are located near cod fishing grounds. Cod also lends itself well for preserving by salting as it dries evenly and firms up. Cod can be bought whole, in fillets (image, centre) or as steaks.

Young Atlantic cod or haddock prepared in strips for cooking is called scrod. During the Victorian period, the swim bladder of cod (known as cod sounds [image, bottom, right]) was considered a delicacy and was often sold pickled or salted. Cod is the main fish sold as British fish and chips (haddock and plaice are the other main choices). Cod roe is also eaten (image, bottom, left).

Cod are unique amongst food fish in that their main populations occur far from human settlement.