With a firm texture that adapts to most cooking methods, cooking cod is easy. It can be baked, poached, deep-fried, steamed, or sauteed. Not only is it is adaptable, but it is also versatile. Like most whitefish Cod has a mild flavor and can easily be paired with a variety of sauces and spices. Ginger soy sauce or chipotle infused butter, or just a few of the many ways you can spice up its delicate flavor. You can also toss Cod into seafood salads or cold pasta dishes. Hot pasta dishes are also an option, like a yummy seafood sauce over whole-wheat penne pasta or poached Italian cod over corkscrew pasta. Cod is harvested from the icy waters of Alaska from January to April and then again in September and October. However, Cod is most certainly available all-year round. Within just hours of being harvested, Cod fillets are frozen to ensure a fresh-caught flavor, which can be enjoyed throughout the year. Sold as boneless, skinless, waste-free fillets, Alaska Cod is abundantly available thanks to proper management. And because of its abundant supply, cod is also a great value. Especially for restaurants thinking of cooking cod, pre-cut portions are easily prepared, which lower labor costs and offer great plate coverage. Customers are sure to equally appreciate the value and the slightly sweet flavor of Cod. With just 105 calories in a 3.5-ounce serving, Cod is also a perfect choice for a health-conscious consumer. As an excellent, economical source of high-quality protein and essential nutrients, Cod is quickly becoming a menu favorite. Simply served or delicately prepared, cooking cod is as simple or as complicated as you wish it to be. The distinctive mild taste of Cod is a versatile and adaptable, easily accompanying a range of flavors and colors. And because Cod is abundantly available, it also won't sink your pocket book. |
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