Cod is the common name for the genus Gadus
of demersal fishes, belonging to the family Gadidae. Cod is also used as part
of the common name for a number of other fish species, and there are species
suggested to belong to genus Gadus that are not called cod (the Alaska
pollock).
The two most important
species of cod are the Atlantic cod (Gadus morhua), which lives in the
colder waters and deeper sea regions throughout the North Atlantic, and the
Pacific cod (Gadus macrocephalus), found in both eastern and western
regions of the northern Pacific. Gadus morhua was named by Linnaeus in
1758. (However, G. morhua callarias, a low salinity, non-migratory race
restricted to parts of the Baltic, was originally described as Gadus
callarias by Linnaeus.)
Some
fish that do not have "cod" in their names are sometimes sold as cod.
Haddock and whiting belong in the
same family, the Gadidae, as cod.
Haddock Melanogrammus aeglefinus
Whiting Merlangius merlangus
Cod is popular as a
food with a mild flavor and a dense, flaky white flesh. Young Atlantic cod or
haddock prepared in strips for cooking is called scrod. In the United Kingdom,
Atlantic cod is one of the most common ingredients in fish and chips, along
with haddock and plaice. Cod's soft liver can be tinned
(canned) and eaten. It is an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Cod is mainly consumed in
Portugal, Spain, Italy and Brazil. Cod flesh is white, moist, and flaky when
cooked.
Like Christmas itself, these
delicious holiday appetizers came to Brazil with the Portuguese, and these
appetizers remain a local favorite.
Preparation time: 1 hour (plus
overnight soaking time and 30 minutes refrigeration)
Cooking time: 1 hour
Makes 20 to 24 bolinhos
INGREDIENTS:
3/4 lb. boneless,
skinned salt cod fillets
2 small new potatoes,
washed and peeled
1 small onion, minced
1 tbsp. fresh
parsley, minced
1\2 tsp. salt
1\2 tsp. pepper
2 eggs, separated
1 to 2 tbsp.
all-purpose flour
vegetable oil for
deep-frying
malagueta pepper
sauce (optional)
PROCEDURE:
1. Place
salt cod in a dish with enough water to cover. Cover dish with plastic wrap and
refrigerate 8 hours, or overnight.
2. If you have time, change water once or
twice during soaking.
3. When
fish is nearly done soaking, cut the potatoes into halves and place in a
stockpot with enough water to cover by 1 inch. Bring to a boil and cook 20
minutes, or until tender. Remove from heat and let cool.
4. Meanwhile,
drain cod, rinse well, and place in a medium saucepan with enough water to
cover. Bring to a boil, reduce heat, and simmer for 15 minutes, or until fish
is tender. Remove from heat.
5. When fish is cool, carefully remove
the bones and skin. Chop fish into roughly 1/2-inch pieces.
6. Mash
potatoes with a fork or potato masher and place in a large mixing bowl. Add
cod, onion, parsley, salt, and pepper. Beat egg yolks in a small bowl and add
to codfish mixture. Stir to combine. If mixture is runny, add 1 to 2 tbsp.
flour and mix well.
7. In
a small bowl, beat egg whites for about 5 or 6 minutes, or until stiff. Fold
whites into codfish mixture. Cover mixture and refrigerate for 30 minutes.
8. Form
codfish mixture into small balls, about 1 to 1/2 inches in diameter. Pour about
2 inches of oil into a deep kettle or frying pan. Heat to 350˚F, or until a
drop of water flicked into the pan jumps out.
9. Use
a slotted spoon to place 4 or 5 balls into the oil. Fry for 3 to 5 minutes, or
until golden brown all over. Remove from oil and drain on paper towels.
10. Serve hot, with malagueta pepper sauce
for dipping, if desired.
Quick Cooking Tips:
Look
for salt cod in the seafood department of your local grocery store or at Latin
American markets. If you cannot find boneless, skinless fillets, you can remove
the bones and skins yourself after soaking. Use a sharp knife and a fork to
peel the skin away from the flesh and use your fingers to remove the bone.
If
you like this recipe, you will definitely like this delicious Brazilian
recipe... Moqueca de
Peixe- Fish Stew- Brazilian Food Recipes
CALORIE COUNTER:
Cod Fish Fillet
Cod, Atlantic
Cooked
cod,
fish, seafood, cod fish, dinner
B+ Grade
189 Calories
Nutrition Facts
Serving Size 1 fillet
(180 g)
|
Per Serving %
|
Daily Value
|
|
Calories 189
|
|
|
Calories from Fat 14
|
|
|
Total Fat 1.5g
|
2%
|
|
Saturated Fat 0.3g
|
2%
|
|
Polyunsaturated Fat
0.5g Monounsaturated Fat 0.2g
|
|
|
Cholesterol 99mg
|
33%
|
|
Sodium 140mg
|
6%
|
|
Potassium 439mg
|
13%
|
|
Carbohydrates 0.0g
|
0%
|
|
Dietary Fiber 0.0g
|
0%
|
|
Sugars 0.0g
|
|
|
Protein 41.1g
|
|
|
Vitamin A
|
2%
|
|
Vitamin C
|
3%
|
|
Calcium
|
3%
|
|
Iron
|
5%
|
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