Cod is a marine fish of the cod family. It has a greenish-brown color with brown patches and a white belly.
The size of the cod depends on its age: the length reaches 1,8 – 2 meters, while the weight of the fish caught ranges from 4 – 12 kilograms. 
This fish has an antennae on the chin, three dorsal and two pelvic fins without spiny rays, movable intermaxillary and maxillary bones. Its scales are cycloid, the gills are comb.
According to the structure of the fins, the representatives of the cod-like family are similar to the carps, and in the position of the abdominal fins are similar to the perciform.
Historical background
Over a thousand years, cod has played an important role in the history of Europe and America. The Vikings living in the Lofoten Islands consumed dried fish. Immediately after the catch, it was hung in an open, well-ventilated area, after three months the carcass was beaten, until the meat was soft and edible. This nutritious food was stored for a long time, which was ideal for a wandering tribe.
Then the fish became popular in Europe due to religious motives: unlike meat, it could be eaten during fasting.
Between 1958 and 1976, a diplomatic conflict arose due to cod. The reason for the controversy was the introduction by the first state of the economic 200-mile zone around the island, which prohibited fishing in Icelandic waters, where British fishermen threw nets.
Interestingly, the maximum mass of the largest cod caught in the entire history was 96 kilogram.
Characterization
Fish habitat covers the Atlantic Ocean (Baltic, White Sea, Arctic cod). In the east of the Atlantic, it is distributed from Spitsbergen and the Barents Sea to the Bay of Biscay, in the west from Greenland to Cape Hatteras. In particular, it lives in the Norwegian Sea, the Pacific Ocean, off the coast of Iceland. Interestingly, under the trade name cod most often there are only two species of fish – Pacific and Atlantic. Baltic, White Sea, Greenland are in less demand.
Cod can withstand low temperatures (from minus 1 degrees Celsius and below). The duration of her life reaches 25 years.
The young individual feeds on molluscs, small crustaceans. At the same time, by the age of three she becomes a real predator and begins to eat other fish: capelin, pollock, herring, her own fry. For catching cod, set and purse seine nets, snurrevods, bottom and pelagic trawls, and longlines are used.
This is a prolific fish, which starts laying off its offspring in March-April, making extended 1500 kilometer migrations to spawning grounds. Cod spawns in the water column, its amount can reach up to 2 millions in a few weeks.
In 1992, the Canadian government imposed a moratorium on fishing due to a sharp reduction in the number of individuals and the threat of complete extinction of the species. This is the most important commercial fish, which is the raw material for the manufacture of canned food, a source of valuable fish oil.
Major cod exporters: Canada, Denmark, UK, Norway, Russia, Iceland.
Useful Properties
Cod fish meat is very dietary: 100 grams of the product contains 82 kilocalories, and the range of nutrients is extensive and impressive (see section “Chemical Composition”).
Effect on the human body:
- It gives strength, accelerates the recovery of the body after illness.
- Increases immunity.
- Strengthens teeth and bones.
- Reduces cholesterol levels, normalizes heart function.
- It has a beneficial effect on mental activity, improves the supply of oxygen to the brain.
- Strengthens the structure of the hair fiber, gives strength to the nail plate.
- Improves the condition of the skin, joints.
- It stabilizes mood, calms the nervous system.
According to research by British scientists, cod fat inhibits the activity of enzymes that cause the destruction of cartilage, blocks the transmission of a painful impulse to the brain.
Minimum 3 – 4 times a week fish should be present in the menu for people who suffer from:
- arthrosis;
- beriberi;
- disorders of the musculoskeletal system;
- diseases of the brain, heart;
- hypertension;
- osteoporosis;
- rickets;
- alopecia;
- frequent colds;
- depression, emotional breakdowns, nervous disorders.
Due to the abundance of vitamins B12, D, carotene and unsaturated omega-3 acids, cod is recommended for women throughout the entire period of pregnancy and breastfeeding. At the same time, doctors recommend gradually introducing children, from three years old, into the diet of meat, liver and caviar of fish.
Contraindications to the use:
- idiosyncrasy;
- hypotension;
- hyperthyroidism;
- cholelithiasis or urolithiasis.
Do not combine the reception of fish with dairy products, because it can lead to indigestion and disruption of the digestive tract.
Cod liver
This is a costly northern delicacy, which owes its popularity to bright individual taste, unique properties, high nutritional value, compatibility with numerous dishes. It can be eaten as a standalone product or combined with stews, soups, salads and sandwiches.
The main distinguishing feature of cod liver is the absence of heat treatment during canning. Interestingly, for the manufacture of most canned fish cooked, pickled or smoked. This leads to a partial or complete loss of vitamins, macro-and micronutrients. Cod liver is put in jars only raw and filled with its own fat. Due to this, the active substances of the by-product and savory taste are preserved throughout the shelf life of the product.
The energy value of canned cod liver reaches 613 calories, number B: G: Y equals 3%: 96%: 1% per 100 gram of product.
What is the use of by-product?
- Improves eyesight, sharpens the perception of light rays in the dark.
- Protects the body from the occurrence of carcinogenesis.
- Supports the smooth work of the endocrine system, the normal state of the joints.
- Normalizes metabolic processes in cartilage, bone tissue.
- Contributes to the full functioning of the circulatory system, increases hemoglobin.
- Strengthens the walls of blood vessels, prevents the development of anemia, atherosclerosis, cancer, rickets.
- Improves skin condition, smoothes wrinkles
Who should eat cod liver?
This by-product is equally useful for children, adolescents, mature and elderly people. However, athletes and people suffering from:
- increased blood coagulability;
- diseases of the joints, bones;
- beriberi;
- inflammatory processes of internal organs;
- high content of “bad” cholesterol;
- heart problems.
Remember, 40 grams of canned cod liver a day covers the body’s daily need for beneficial fatty acids, compensates for the lack of vitamins needed to maintain the body’s normal functioning, prevents the development of Alzheimer’s disease, arrhythmias and physical exhaustion.
The disadvantage of fish by-product is high calorie, so overweight people should stop using it.
When buying canned food, pay attention to the inscription on the bank. The “right” product will have a “top grade” label indicating the GOST confirming the preservation of cod liver according to the technology regulated by the state. Pay attention to the composition of the product. Cod liver is preserved in its own juice and no other oil can be used in its preparation. The presence of “extraneous” ingredients (flavors, dyes, stabilizers, flavor enhancers) in the composition indicates the introduction of harmful chemical additives into the product. Refuse to purchase such a product.
Chemical composition
Cod is an ideal fish for people who look after their body and count calories. It contains a minimum of fat with the maximum amount of nutrients (vitamins, minerals, phospholipids). 19% protein and 0,4% of useful triglycerides are concentrated in dense white meat of fish.
Table No. 1 “Nutritional value of cod meat and liver”
Name
Content in 100 grams of product, milligrams
Meat (boiled)
Liver (canned)
Calories 69 calories 613 calories Water 82,1 grams 26,4 grams Fats 0,6 grams 65,7 grams Proteins 16 grams 4,2 grams Carbohydrates 0 1,2 grams Cholesterol 0,04 grams 0,25 grams Ash 1,3 grams 2,3 grams Saturated fatty acids 0,1 grams 10,6 grams Organic acids 0 0,2 grams Mono- and disaccharides 0 1,2 grams
The energy value of cod depends on the way it is cooked: salted – 98 kcal, stewed – 101 kcal, fried – 111 kcal, hot smoked – 115 kcal, from grill – 172 kcal. Fresh fish can be purchased exclusively in places of catch, because its meat is not adapted for long-term transportation, in other cases it is immediately frozen and salted.
Table No. 2 “Chemical composition of cod meat and liver”
Name
Content in 100 grams of product, milligrams
Meat (boiled)
Liver (canned)
Vitamins
Retinol (A) 0,01 4,4 Nicotinic acid (PP) 2,3 1,8 Thiamine (B1) 0,09 0,05 Riboflavin (B2) 0,07 0,41 Pyridoxine (B6) 0,2 0,23, 9 Folic acid (B0,0013) 0,11 12 Cyanocobalamin (B0,0016) 0 1 Ascorbic acid (C) 3,4 0 Cholecalciferol (D) 0,1 0,9 Tocopherol (E) 8,8 0,01 Biotin (H ) 0 XNUMX
Macronutrients
Калий
340
110
Фосфор
210
230
Сера
200
42
Хлор
165
165
Натрий
55
720
Магний
30
50
Кальций
25
35
Trace Elements
Цинк
1,02
0,7
Фтор
0,7
0,43
Железо
0,5
1,9
Медь
0,15
0
Йод
0,135
0
Марганец
0,08
0
Хром
0,055
0,055
Кобальт
0,03
0
Никель
0,009
0,006
Молибден
0,004
0,004
Remember, cod can accumulate arsenic and mercury, which cause poisoning of the body. Safe is fish caught off the coast of Alaska.
Cod roe
The nutritional properties of cod caviar are not inferior to red and black. It is used for making sandwiches, salads, sauces, snacks. Caviar is produced from mature cod eggs using vegetable oil and sodium benzoate. It goes on sale in finished canned form.
Cod roe is a valuable delicacy, a source of vitamins A, B, C, D, phosphorus, sodium, calcium, iodine, potassium. In addition, the product contains amino acids of the omega-3 group, indispensable for the human body. Interestingly, the degree of protein digestion in the eggs of cod fish in 2 times the representatives of the livestock sector. It gives strength to people with low vitality (old people suffering from nervous disorders, stress), restores the disturbed metabolism, supports the thyroid gland.
It is believed that cod caviar has a beneficial effect on the body of a pregnant woman: it develops high intellectual abilities in a baby.
Despite its many advantages, it cannot be eaten on a daily basis, since it contains salt and can lead to the formation of kidney stones.
The nutritional value of cod caviar is 115 calories per 100 grams of product, the ratio B: G: Y is 42%: 55%: 2%.
The use of fish in cooking
Cod meat is lean, tender to the taste, white. In salads, boiled or smoked fish fillet is harmoniously combined with radish, greens, apples. Cod is widely popular in world cuisines. From it is prepared snacks, soups, mashed potatoes, casseroles and fillings for pies. And also baked on the grill, dried, smoked, canned, fried, boiled and served as an independent dish.
To preserve vitamins, macro-and micronutrients, cod is recommended to be steamed. When buying, pay attention to the condition of the carcass. Frozen fish in the cooking process will be watery and tasteless.
Sea fish has a characteristic strong smell, which is enhanced by heat treatment, so you need to cook it in water with the addition of a large amount of spices, roots (onions, celery, parsley) or pre-sprinkle with lemon juice.
Without loss of useful properties, chilled cod is stored in the refrigerator for three days, frozen – in the freezer for up to six months. To prevent the fish from boiling out during the cooking process, boil it in water with cucumber brine at the rate of one liter of liquid per 80 milliliters of salting.
Valid cod replacements in dishes: hake, pollock, haddock.
In modern culinary, this type of fish is actively used in salads, casseroles. In India, it is marinated in vinegar with local spices, then fried in an open fire. In Russia, fish salad is prepared with the addition of radish, greens, sour green apples, seasoned with mayonnaise, in Scandinavia – with mustard, dill, onion, sour cream, in America – with peanut butter, cinnamon, white pepper, noodles, ginger, lettuce, soy sauce, noodles. In Europe, codfish are baked in honey-mustard glaze on the grill.
Cod for pancreatitis
Meat of cod fish is dietary and is recommended for use by patients with pancreatitis. Unlike pork, lamb, veal, poultry, it lacks rough fascia and tendons, it is gentle and easily digestible. With minimal culinary efforts, a dish of puree consistency can be made from cod, which is especially important for the pancreatitis diet, which involves the grinding of all food products in order to soften the digestive organs.
The fish is allowed to use in the period of remission and exacerbation of the disease from the second week of the attack. It is boiled, steamed, served in the form of meatballs, meatballs, soufflé, doughs, meatballs. In addition to dishes made from minced cod, in remission it is allowed to eat fish in one piece (baked, stewed, steamed). It produces nutritious casseroles and pies that will help diversify the diet of the patient.
Fish dumplings are recommended to be served with vegetable, cereal side dishes, vegetarian soups. In chronic pancreatitis, animal meat is replaced with cod, which is allowed to consume no more than 3 once a week. At the same time, the following fish dishes are prohibited: canned food, liver, aspic, and broths that stimulate gastric, pancreatic secretion. In addition, refuse to receive dried, smoked, salted cod.
Remember, the most healthy fish is fresh. It should have a strong, elastic surface, be moderately shiny, give the sea smell. The presence of yellowish streaks on the carcass, damage, fetid spirit indicate long-term storage of the product on the shelves of the store, which was subjected to repeated freezing. Refuse the use of such fish.
The maximum daily dose of cod for a patient with pancreatitis is 200 grams.
How to cook cod?
Before cooking, cut off the head, tail, fins of the fish, gut and rinse it. If necessary, cut into pieces, re-rinse under water. When buying cod frozen, be sure to thaw the carcass before cooking in the fridge in a natural way. When using a microwave oven, hot water, the fish will lose its flavor characteristics and its consistency.
Cook cod can be whole or in pieces (in portions). However, the finer the fish, the less nutrients in it will remain after the heat treatment. Cod is cooked in a conventional saucepan, double boiler, multi-cooker, pressure cooker.
Recommendations for cooking sea fish:
- It is possible to lay cod both in cold and hot water. In the first case, there is a guarantee that the hard meat of fish will boil down evenly.
- When laying cod in a regular pot, the water should completely cover its surface.
- After defrosting meat is not subject to re-freezing.
- Cook fish can be under the closed or open lid.
- To enhance the taste of cod, add in water cucumber pickle, tomato paste, citric acid, salt, carrots, onions, peppers or spices.
- The fish is boiled exclusively in gutted form.
- During the entire period of cod cooking, constantly monitor the fire: first, it must be strong when the water boils, reduce it to an average level, reduce it in the final stage so that it is weak.
- To preserve the structure of the fish in boiling water, add 15 milliliters of vegetable oil.
- In the absence of suitable kitchen appliances, cod can be cooked in a deep frying pan, periodically pouring water. In this case, the process of cooking sea fish will be no different from the traditional method.
The duration of cooking cod depends on the size of the carcass (cutting) and is on average 15 minutes. Small pieces reach readiness in 5 minutes. The fastest fish cooked in a pressure cooker. And the time of its preparation in a double boiler, a slow cooker will not differ from the heat treatment in a conventional saucepan. The readiness of cod can be checked on the basis of two factors: the ease of separation of the fillet from the skin and bones, the degree of meatiness of the meat.
Remember, regardless of the size of the portion, the fish boiled for the baby prepares at least 20 minutes, then crushed to a creamy state and carefully checked for the presence of cartilage and bones.
Hostess on the note
The classic recipe for cooking cod with vegetables
Ingredients:
- cod – 1 carcass;
- carrots – 1 piece;
- lemon – 0,5 stuff;
- potatoes – 8 pieces;
- onion – 1 piece;
- rosemary – 2,5 gram (0,5 tsp)
- olive oil – 45 milliliters (3 tablespoons);
- black allspice, salt – to taste.
Principle of preparation:
- Clean the carcass from the scales, remove the insides, cut off the head, rinse.
- Notch the back diagonally with a sharp knife.
- Grind pepper and salt in a mortar. Coat the cod inside and out with the mixture.
- Insert the lemon wedges into the cuts.
- Cover the baking sheet with foil, put the fish on it.
- Peel potatoes, onions, carrots and cut into strips or rings.
- Sprinkle vegetables with olive oil, salt and lay on both sides of the cod, sprinkle with rosemary.
- Cover the dish from above with foil, put in a preheated oven for 40 minutes, set the temperature to 180 degrees. Cook until soft potatoes.
- When serving, decorate with greens.
Cod casserole with rice
Ingredients:
- cod fillet – 400 grams;
- cream – 100 grams;
- rice – 250 gram;
- tomato sauce – 250 grams;
- hard cheese – 150 grams;
- egg – 2 stuff.
Sequence of preparation:
- Slice cod fillets into portions.
- Boil rice until half cooked, grate 100 grated cheese, combine these ingredients.
- Place half of the resulting mass in a baking dish, then spread the fish over the surface, cover the cod with the remaining mass.
- Grate grated 50 grams of cheese.
- Boil hard boiled eggs, chop. Combine with grated cheese, sprinkle on top.
- Mix the cream and tomato sauce, pour the casserole. If you wish, you can sprinkle the dish with breadcrumbs, and add onions and cabbage to the rice-cheese mixture.
- Preheat oven, bake 15 minutes at 180 degrees. Serve hot.
Cod-based dishes are tasty, light and hearty. They can be eaten for dinner with fresh vegetables and herbs.
Conclusion
Cod is a fleshy fish with dense flesh and an easy amount of bones. It contains a unique set of nutrients that, according to American clinical studies, improve the functioning of the nervous system, help the metabolism, strengthen the immune system, reduce blood pressure, reduce the formation of blood clots in arteries.
Nutritionists recommend eating fish dishes twice a week. If these proportions are observed, the risk of stroke is reduced in 2 times. However, if you increase the frequency of consumption to double the dose per day in the same amount of risk of hemorrhage in the brain.
To prevent the development of Alzheimer’s disease, osteoporosis, oncology, rickets, and avitaminosis, it is recommended to consume cod fat.
