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A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod's white flesh is succulent, flaky, firm and lean but it has commonly been considered inferior to other types of fish most probably because it was overcooked and, for many years, plentiful and cheap. Overfishing has since depleted stocks – to the point of disappearance in some areas.
Cod is often trawled or netted which can ruin its flesh and cause damage to sea beds. Choose farmed fish or line-caught Pacific cod that's been certified by the Marine Stewardship Council. If buying whole, choose a fish with shiny clear skin and clear eyes. Shoulder steaks have the finest flavour. Look for white flesh.
For cod to be at its best it must be fresh so buy fish the day it is to be cooked, or the day before and keep in the fridge.
Cod is good baked, fried and poached and is served traditionally with parsley sauce and lemon wedges. It is also excellent added to risottos, stews and soups.
See our cod recipes.
Try haddock, whiting or tilapia fillet.