Cod are a species of whitefish, from the family Gadidae. They can be found in the cold, cool waters off the coasts of the Atlantic and the Pacific, specifically, in the Artco-Norwegian region, the North Sea, the waters around Alaska, and in the waters of the north Atlantic surrounding the UK. Cod is a moist and flaky whitefish that is low in fatty oils and high in protein, making it an exceptionally healthy part of any meal. The popular English platter, fish and chips, uses cod as the main ingredient. Portugal and parts of the Basque Country prize the fish an it is considered a heritage food, playing a large part in many of the nation’s traditional recipes. The fish, with its mild flavor and delicate white flesh is so popular that it is being overfished in many regions, leading to huge depletion in cod population. Cod sustainability, therefore, is becoming increasingly important.
Posts Tagged ‘Flesh’
The Story Behind the "Crab Legs" on the Dinner Table
Wednesday, May 20th, 2009The purpose of surimi is to imitate the pricier flesh of crab, lobster, and other shellfish. The paste is made from the meat of white fish like pollock, swordfish, and cod. Only the lean meat is taken from the fish and then it is washed repeatedly in order to remove any unpleasant smells that may linger. Once the fish has been thoroughly washed it is pulverized until it forms a gelatinous paste that can then be molded into whatever artificial seafood product is desired. After this whole process the surimi is essentially flavorless so a lot of extra ingredients must be added in order for the paste to take on the appropriate taste and texture of whatever it is supposed to be.