The terms “cod” and “cod” are somewhat hazardous vernacular names. In France, we often have the impression that these are two different kinds of fish. However, we will not make the suspense last any longer: cod and cod refer to the same fish. So why these two words?
Cod, a very caught fish
Cod is the best-known species of the Gadidae. This also includes haddock (also called haddock), whiting and pollack, but also, in certain classifications, burbot which, unlike the other species mentioned, lives in freshwater.
Cod is a cold-water fish that evolves in the North Atlantic, from Canadian waters to the Barents Sea. It has in common with other species of the family des Gadidae to have an elongated body, on which there are three dorsal fins and two anal fins. He also has sensory barbs on his chin.
It is a fish in great demand and it has become the favorite species of the French and Belgians. At European level, it is neck and neck with tuna. His success makes him the victim of a exploitation intensive. As a result, cod stocks have declined severely over the past decades, due to both professional and recreational fishermen.
Cod populations are therefore monitored. For this, they are divided into separate stocks. The most important stock is that of the Barents Sea, managed by Russia and Norway. These, like those in the Faroe Islands, the western Baltic Sea and coastal waters of Norway are overfished. The stocks in the North Sea, Skagerrak, Eastern Channel, Celtic Sea and West Scotland are in a worse situation and are considered collapsed. On the contrary, that of Iceland is considered durable.
To help preserve the species, you can favor the consumption of cod labeled MSC. MSC stands for Marine Stewardship Council translated into French by Council for the good management of the seas. Although this label is the subject of criticism because it is considered too lax, it allows a selection to be made between fish caught without any monitoring and wild fish and seafood which are subject to traceability which guarantees that criteria in the direction of sustainability have been respected. The Ecolabel Sustainable fishing carried by FranceAgriMer is another label, but it is also considered not to be very restrictive.
The difference between cod and cod
Cod is sought after because its taste is mild, which allows many people who are not keen on consuming fish to eat it anyway and thus benefit from the nutritional benefits specific to fish. Cod also has an asset that has something to appeal to people watching their weight: it is low in fat and only has 120 Kcal per 100 g. Its flesh is very white and dense, allowing it to easily peel off the backbone and ribs: therefore, the back of the cod forms a boneless piece.
France is the only country to use the term “cod” to designate a particular way of accommodating cod: it involves cutting it into fillets, then salt and dry it. Note that cod is by nature a fish that is already well salted. But salting the fish followed by drying is a technique of conservation traditional.
It is accessible to everyone because it is very simple: generally the fish dries in the sun, but in the end it is sufficient to store the fish in a dry place, without drafts. To consume the cod thus treated, it must be desalted: the pieces to be cooked must be soaked in water for 3 days, changing the water every 12 hours.
Taste the cod
The delicacy of its taste requires a fairly discreet way of decorating it. It is best to combine it with foods that do not hide its taste. Sauces made from mustard or white wine are recommended, as are assortments made from steamed vegetables.
Cod is a fish widely used in Portuguese cuisine. “Bacalhau à bras” is a traditional dish that combines it with fried potatoes and scrambled eggs.
Cod can also be called “stockfish”. This is precisely cod caught in the winter during its migration to Norway for reproduction. The fish is then not salted but dried on racks, in the open air in the cold. It forms the basis of a specialty of the Lot Valley and the Decazville basin: the estofinade.
Before cooking it, it is necessary to soak it for a week in water. It is then cooked, crumbled and seasoned, according to the taste of the cook, with potatoes, eggs, oil, garlic, parsley, sour cream, duck fat. In the country of Nice, theestocaficada pair dried cod with potatoes, tomatoes and olive oil. Cod can also be eaten sautéed, braised, baked, fried or stuffed.
In cooking, cod is the marine equivalent of pork: everything is good ! The cheeks, fresh or salted, form melting, boneless pieces. The rogues, that is to say the pockets containing the eggs, fleshy and smoked, are eaten in tarama. The language of cod is also tasty, so much so that fishermen in producing countries keep it to themselves. The stomach is eaten in Spain and Portugal. Finally, cod liver oil is known by generations of children who were regularly given a spoon to fight against rickets and fortifying to better face winter. Rich in vitamin A, it helps to preserve the tissues of the eye. It would also be an interesting product to fight against many forms of depression. And these are just a small glimpse of its health benefits.
Research aims to invent the farms of tomorrow to stop excessive samples in natural environments. Cod and some other fish from the Gadidae appear to show promising behaviors for 21st century aquaculture. We can therefore continue to consume this delicious fish for many years to come!