Cod liver oil
It is an oil derived from the liver of the Gadus morrhua, and ranging in color, according to the method of its preparation, from pale straw to dark brown. Cod, Codling, Scrod cod, Markets, Steakers
- WEIGHT - Up to 77 pounds
- LIFESPAN - More than 20 years
- LENGTH - Up to 51 inches
- REGION IN US - New England/Mid-Atlantic, Southeast
Historically, cod was so abundant off New England that early explorers named Cape Cod for the fish. Furthermore, Gloucester was established by a colonial charter issued to profit from cod fishing, and a painted “sacred cod” carved from pine has hung in the Massachusetts state house since 1784 as a symbol of prosperity.
Where They Live
Pacific cod are found in the coastal North Pacific Ocean, from the Bering Sea to Southern California in the east and to the Sea of Japan in the west. They are less common in Central California and are rare in Southern California.
Due to high fishing pressure throughout the latter part of the 20th century, there are fewer fish in the U.S. stocks of Atlantic cod than the average for the past four decades.
Cod as food
Cod is a popular seafood item with its mild flavour and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
|Nutritional value per 100 g (3.5 oz)|
|Energy||469 kJ (112 kcal)|
|Dietary fiber||0.0 g|
|Pantothenic acid (B5)|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA Nutrient Database
With zero carbs, cod is rated highly on the W8MD ketometer scale.
Keto scale Cod
- Lower the number, better it is on a keto or low carb diet
- Net carbs is calculated by total carbohydrates minus fiber
Also see carb counter
The following section is adapted from Wikipedia
|Ackee and saltfish||Jamaica||Salt cod sautéed with boiled ackee, onions, Scotch Bonnet peppers (optional), tomatoes, and spices, such as black pepper and pimiento. It can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or bogreen bananas. Jamaica's national dish.|
|Bacalaíto||Puerto Rico and Dominican Republic||Salt cod fritters filled with minced cod fish and garnished with cilantro, tomatoes and onions. A traditional snack typically eaten with an entire meal. Bacalaítos are served at the beach, cuchifritos, and at festivals. They are crisp on the outside and dense and chewy in the inside.|
|Scotland and Orkney||
Made with speldings, young fish of the family Gadidae such as cod, haddock or whiting. The name is a derivative of cabillaud, the French name for cod. Other ingredients include parsley, horseradish and mashed potato. The sauce is made with butter, flour, milk, hard-boiled eggs, and nutmeg. Alternate versions outside the traditional version's only difference are usually an addition of more spices.
|Bacalhau à Brás||Portugal||Made with eggs, onions thinly sliced, potatoes in matchstick-size, salt codfish, soaked, minced garlic clove, extra virgin olive oil, bunch fresh parsley, chopped black Portuguese olives, salt and pepper.|
|Crappit heid||Scotland||(English: stuffed head). Can be traced to the fishing communities of the North, Hebrides and North-Eastern Scotland in the eighteenth century. In a time when money was scarce, the more expensive fillets of fish, such as cod or haddock would be sold to market but the offal and less attractive parts were retained by the fisherfolk for the pot.|
|Cullen skink||Scotland||Thick soup made of smoked haddock, potatoes and onions. An authentic cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. The soup is often served as a starter at formal Scottish dinners. It has been described as "smokier and more assertive than American chowder and heartier than classical French bisque".|
|Fish and brewis||Newfoundland||Consists of cod and hard bread or hard tack. With the abundance of cod around the coasts of Newfoundland and Labrador it became synonymous with many Newfoundland households as a delicacy to be served as a main meal. salt fish is soaked in water overnight to reduce the salt content. The hard bread is broken into bite-size pieces, and is also soaked in water overnight. The next day, the fish and hard bread are boiled separately until tender, and then both are served together. The traditional meal is served with scrunchions, salted pork fat which has been cut into small pieces and fried. Both the rendered fat and the liquid fat are then drizzled over the fish and hard bread.|
|Fish ball||Widespread||Usually made from a white fish, such as cod or haddock|
|Fishcake||British||Similar to a croquette, consisting of a filleted fish and potato patty sometimes coated in breadcrumbs or batter, and fried. Salted cod is traditionally used as a filling, though since cod stocks have become depleted other varieties of white fish are used, such as haddock or whiting. The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication Book of Household Management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes".|
|Traditional Grimsby smoked fish||120px|