Introduction:
Juveniles or fish living in the Baltic Sea are called cod, while the larger, older fish are called cod. In Norway, Sweden and Denmark it is called torsk. The white meat is fine, has a flaky "texture" and tastes mildly salty. The cod is one of the most important edible fish in Europe. It is considered endangered - due to overfishing, free stocks have declined sharply.
Use/Preparation:
The firm to the bite, aromatic meat of the cod is mainly fried or steamed in breadcrumbs, but can also be steamed, poached or grilled and tastes good in soups and casseroles, with salads or as a side dish with vegetable dishes.
Health:
The edible fish is particularly low in fat and impresses with its high protein content, vitamins A, D, B vitamins and important minerals and trace elements, such as calcium, potassium and iodine.
Alternatives:
Other compatible, white-fleshed edible fish can be used as alternatives. Pollock is similar in taste, texture and preparation and is a valuable source of protein and omega-3 fatty acids. Haddock, halibut or hake are also suitable substitutes.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 82/343 |
| Fat | 0,7 g |
| Healthy fatty acids | 0,.1 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 17,8 g |
| Salt | 0 g |
