A lean, sweet, white-fleshed cod can be safely eaten at least once a week (by adults and children) without risking unsafe
exposure to contaminants.
How to Choose Cod
Cod is sold mostly as fillets, fresh or frozen. Fresh cod should have a minimal fishy smell and should be firm and springy to the touch. Atlantic cod populations are diminishing; Pacific cod (most often from Alaska) is the more eco-friendly choice. Super-markets are required to label fresh and frozen fish with the country of origin and the method of production (wild or farmed), but this law doesn’t apply to fish markets and restaurants, so consumers must ask more questions in those places. Cod is also sold smoked, salted, and dried.
How to Store Cod
Refrigerate cod tightly wrapped for up to 2 days. Freezing cod will result in a mushy texture.
How to Use Cod
Broil, pan-fry, or steam cod, or flake it to make fish cakes. Its mild flavor and meaty texture make it a good starter fish for kids. Salted cod is used in the popular French dip brandade.
Real Simple Cod Recipes:
- Cod With Marinated Tomatoes, Polenta, and Sauteed Spinach
- Cod and Corn Chowder With Saffron and Scallions
- Poached Cod With Tomatoes, White Beans, and Toast
- Seared Cod With Carrot-Almond Dressing
- Roasted Cod With Squash
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