Ask someone, anyone, living in these isles to name a fish and they’ll probably say cod.
Even those unusual people that exclaim not to like fish (as if all fish is the same) will make an exception for cod. They’ll happily scoff it down alongside their curry sauce and pineapple fritters. My mum is one such person. Stick a fresh Plaice in front of her and she’ll screw up her face in anguish.
Don’t get me wrong, I love the occasional cod and chips from t’ chippy. It’s become part of our identity. I’ve no problem with that. However, I’m a reluctant regular buyer of cod.
Recipes for salt cod
If you are a regular buyer of cod then you’ll know it can be cooked many different ways and is a fish worth experimenting with. Personally, I like to salt cod.
There are many recipes for salt cod, but a personal favourite is Bunyols de Bacalla, or Catalan Salt Cod Fritters to our non-Catalan friends.
There’s a great recipe in, A Sherry and a Little Plate of Tapas, by Kay Plunkett-Hogge. You can read the Fish Face review ,or skip that bit, and buy the book from Amazon.
I remember as a child watching the news and hearing of collapsing cod stocks. Perhaps those headlines scarred me in some way, and are the reason I rarely buy cod from the fishmonger. I’m happy to take home a Whiting, Coley, or Pollack as an alternative. Whiting is especially good for salting.
Alternatively, look out for farmed cod. However, Mitch Tonks notes that farmed cod has a ‘distinct aroma of whole milk’. If you like milk, you’re on to a winner.
Seasonality
Avoid cod caught in the North Sea between February and April.
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.