Cod

Cod is a mild white fish rich in glutamates, which boost umami and work well in many dishes.

Flavor

How to use it

Preserve Moisture. Steam cod to keep its proteins intact and moisture in, for tender fish.

Brighten the Dish. Use citrus or garlic to add contrast and complexity.

Common mistakes

• Overcooking contracts muscle fibers, squeezing out moisture, drying the fish.
• Heavy seasoning covers the natural glutamates, changing the taste.

What goes with cod

• Lemon. Lemon provides acidity that brightens cod's subtle sweetness.
• Milk. Poaching cod in milk keeps it tender and mild.
• Miso. Miso's salty umami glaze caramelizes on lean, flaky cod.
• Peas. Sweet peas contrast with mild, flaky cod, as in fish and chips.
• White Wine. White wine's acid brightens cod's mild flavor in poaching liquid.
• Tortilla. Crisp-fried or grilled cod is the classic fish taco filling.
• Curry Leaf. Curry leaf and coconut flavor mild fish in Kerala-style curries.
• Preserved Lemon. Preserved lemon brightens mild white fish like cod.

Try tonight

• Bake with lemon slices and herbs for a light meal.
• Fry for classic fish and chips.
• Poach in white wine and shallots for an elegant touch.

Storage

Keep fresh cod refrigerated and use within 1-2 days, or freeze for longer preservation.