Meat Of It All: Cod
Diana Miller
Cod is universally loved for its mainstream lean and flakey flesh, ease of cooking, and substantial nutritional value. Cod played an important role in economic development in certain parts of Northern Europe nearly 1,000 years ago and still plays an important role today. This cold-water fish has experienced a tough few decades from being over-eaten and overfished (too many fish and chips). Fortunately, the general Cod stock is slowly growing to stable levels in certain major Cod areas like the North Atlantic and the Norwegian Sea. Let’s take a deep dive into the story of Cod, what Cod is, and how it’s become the backbone of so many lives.
Cod has been one of the most impactful aquacultural species throughout history. More than a millennium ago, during the Viking Age, Cod played a very important role in the foundation of trading networks in Northern Europe. The Norwegian and Haithabu (Baltic Sea, Germany) people depended on Cod’s versatility and shelf-life when embarking on long voyages throughout the Atlantic Ocean. According to an article written for Ars Technica, researchers were able to analyze Cod bones to determine when and where Vikings had established their trading routes in Northern Europe. The researchers have also discovered that certain populations of Cod had stuck around the same breeding area for nearly 1,200 years.
In a short documentary by Encore plus, aptly named Cod: The Fish That Changed The World, they explain how Cod thrives “on the border of warm and cold where the rising golf stream meets waters descending the Arctic.” Cod are biologically developed to withstand the freezing temperatures of the ocean floor. It is calm and weightless there, away from strong resistant currents and life-threatening predators. This is the largest contributing factor to Cod’s pure, white, and fatless flesh that tastes mild and slightly sweet. In the United States, Cod is popular in dishes like New England Clam Chowder and fish cakes while being known for its ease of preparation for searing and baking. In places like Norway, a culture based largely on Cod fishing, traditional dishes like Persetorsk (‘pressed Cod’) are celebrated for their accessibility and affordability among the working class. In Southern Europe, salty Cod, or Bacalao, is the traditional staple of the poor and “is as common as bread but requires a bit more ingenuity,” states Encore Plus.
When perusing the grocery store, you’ll notice there are quite a few selections that may fall under the category of ‘cod’ or a white fish that is firm, flakey, and meaty. If you’re wanting the real thing, get some Atlantic Cod. This fish is historically used for fish and chips but has since been replaced by a more available fish, the pollock. Seared in a pan and topped with lemon juice or breaded and fried to perfection, there really isn’t a recipe that will steer you wrong.
No Atlantic Cod at the store? Try and hunt down some Japanese Black Cod, a fish very similar to Chilean Sea Bass. This fish is higher in fat content due to older age making it the perfect fish to sear in a pan, served with freshly grated napa cabbage slaw, or even broiled and covered in your favorite miso glaze. Another great substitute is Rockfish or Rock Cod which has plump, firm white meat. Man of The Hour recommends slicing the rockfish into strips and transforming them into mouthwatering blackened fish tacos with fresh lime and cilantro crema. The FDA suggests cooking your Cod to at least 145 degrees Fahrenheit and discourages any seafood to be left out of the fridge for more than 2 hours.
Cod is not only a great culinary tool for flavor exploration but also a tool that is incredibly nutritional. Healthline shares that Cod is very high in protein but low in fat, carbs, and calories while just a 3oz. piece alone will provide you with nearly 19 grams of protein. B Vitamins are also abundant in both Atlantic and Pacific Cod, essential for the body’s ability to metabolize certain foods. There is about 30% of your body’s Dietary Reference Intake (DRI’s) of Vitamin B12 in just a 3oz. portion alone. Many dietary fish supplements utilize Cod’s natural oils for Vitamin D and Omega 3’s, however, Cod does not have a lot of Omega 3.
