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Questions tagged [cod]

24 questions
12
votes
4 answers

How do I choose frozen fish so that it doesn't release so much water?

I bought a package of frozen, individually wrapped, vacuum-sealed pacific cod fillets (about 150-200 grams each) from what I thought was a reputable brand (and not the lowest price) in my nearest supermarket, and attempted to pan-fry it. I defrosted…
Calimo
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10
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3 answers

How to store salted cod?

Salted cod is a famous dish in Portugal and I would like to prepare it. It is common here to see the whole of a fish (well, without head, guts etc obviously) in supermarkets - like this: Wikipedia I expect that it can be stored at home for quite a…
Stockfisch
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9
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3 answers

How to cook cod?

I'm laughing. I've been looking at codfish recipes for about five minutes now and I can make neither heads nor tails from it. Some recipes claim you should cook for 5 minutes, other for one hour. Most agree on 15 minutes. Some give thickness in…
BaffledCook
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8
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2 answers

Differences between haddock and cod

I saw haddock on sale at our local grocer. It's really cheap this week. It grew my curiosity. Are there any similarities in flavor between haddock and cod? I often see haddock and cod interchangeably used in the context of fish and chips.
chrisjlee
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7
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3 answers

How do you prepare bacalhau before cooking?

A specialty grocery store recently started to sell bacalhau (heavily salted cod fish). I am guessing that a recipe I have for baked codfish would work. Since it is so heavily salted, what should I do to prepare it for cooking?
AttilaNYC
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7
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3 answers

Is cod supposed to fall apart?

Usually, for a number of reasons, I don't cook fish (I know, it was probably ill-judged of me). What with my recently imposed dietary restrictions, I decided to give it another chance to compensate for a lack of meats I could eat. I bought cod,…
Sergey Zolotarev
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6
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2 answers

Basque cod with sous-vide

I recently cooked bacalao al pil pil, a Basque recipe. The trick is to render the gelatin from the fish at a low temperature, reserve the fish meat and then mount the gelatin with oil. The whole process is somewhat longer. The question is that…
BaffledCook
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6
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1 answer

Dried and Salted Fish Fillets (e.g. cod) Sous Vide

I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also changing the water multiple times) to get rid of the excess salt, followed by poaching…
zetaprime
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5
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2 answers

Why does salted cod turn chewy?

We recently bought half a salted codfish. I did a Spanish recipe (and asked a question about it). The fish had a very nice texture (although it was way too salty). This weekend, my wife did the same Spanish recipe, with the same codfish... but the…
BaffledCook
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1 answer

Difference between yellow and gray bacalao (salted cod)?

In her book on Spanish cooking, Jenny Chandler writes that a cook should prefer the gray bacalao to the yellow fillets which she seems to imply are of lesser quality, the supermarket version of the authentic bacalao found in market stalls. What's…
Drisheen Colcannon
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3
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1 answer

What's the correct temperature to prepare confit cod?

I've been cooking confit cod at 40°C (104°F). Once it reaches 40°C, I keep it for about 5 minutes and take it out of the oven. However, the thinner parts of the cod lose more moist than the thicker parts. Is it safe to prepare cod at that…
BaffledCook
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2
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2 answers

A lot of foam while cooking a cod with steam

I was cooking a cod with steam, but unexpectedly a lot of foam came out. First, I thought that the pot has not been cleaned but after re-cleaning the pot and refilling the water the situation repeated. My fish is surrounded by foam (like from the…
kuszi
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3 answers

How to 'bread' with corn

One of our favorite dishes involves rolling a piece of cod in corn and then sautéing it until the corn is somewhat caramelized. Then it bakes until the fish is cooked through. Here's the issue - one in five times, the corn actually won't stick to…
ariadnep
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2
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2 answers

Why did my cod turn into a hockey puck

I have a way of cooking cod loin which has never failed me before. This time, large parts of each loin became so rubbery as to be unchewable. I know several things that deviated from my usual recipe, but I'm wondering which thing was the…
user73902
2
votes
1 answer

re-hydrate dried and salted cod with water and milk

I usually re-hydrate and desalinate dried and salted cod with water, changing the water several times during 48 -72 hours, keeping the fish refrigerated during the process. dried, salted cod pieces Lately I've read people use water and milk for the…
Vickel
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