Fresh cod
Fresh unsalted white fish whose flesh separates into flakes.
What it offers and why to use it
Do not soak or desalt fresh cod. Check for bones and cook according to thickness until opaque and easily flaked; salted cod has a different composition.
A marine flavour; texture and fat vary with cut and cooking.
From shopping to cooking
Choose
Buy identified fish with firm flesh and a maintained cold chain; ask for cleaning suited to the recipe.
Store
Keep refrigerated at 0–4°C and follow the pack date. Buy what you will cook soon or freeze; keep separate from ready-to-eat food.
Prepare
Roasts, parchment parcels, braises and coatings.
How to make the most of it
Good pairings
Potatoes, leeks, garlic, tomatoes and peppers.
How to substitute it
Another fish only after adjusting thickness, yield and time; retain the fish warning.
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →