Cod is a top-quality gastronomic product derived from two distinct species of cod, Gadus morhua and Gadus macrocephalus, both belonging to the Galidae family. The former is called white cod , the latter grey cod or Pacific cod . Both cod species, which are used to prepare cod, are very common in Northern Europe, where they are found. Indeed, it is precisely from the cold north that one of the world's most famous fish preparations originates.

What is cod and how is it produced?

Cod is a very important product in Mediterranean gastronomy , but also for the rest of the world: some historians maintain that its name is a bastardization of the Flemish term “ kabeljaw ”, which means “cod”; others think that it derives from the Germanic “ bakkel-jau ” , meaning “salted fish”, and still others that it derives from the Basque Spanish term “ bacalao ”.

But why are different names used for cod, stockfish and cod?

In this regard, in Italy there has always been confusion regarding this product: cod, the fish from which various processes are based, has always been confused with cod and stockfish, which are instead its products. Therefore, a Ministerial Decree was issued, the Ministerial Decree of September 22, 2017, which finally clarified which fish species could be called cod or stockfish (i.e., the two aforementioned Gadus) and which processing methods allow them to take one name versus the other. The difference is this: cod is the result of salting (and sometimes sun-drying ) Nordic cod, while stockfish is air-dried cod; the latter differs from cod in taste, flavor, and culinary preparation.

Cod's fame

Cod is so popular because cod, in all its various species, is one of the most widely caught fish in the world. Interestingly, female cod lay around three million eggs per mating: it is therefore a fish that is abundant in catch quantities: it is inexpensive , rich in nutrients , non-perishable thanks to its processing and preservation methods (the same ones that transform it into cod and stockfish), and it is easily transported .

The history of cod

The history of cod began more than ten centuries ago, thanks to the Norse people , known today as the Vikings or "Vikings." These peoples used to dry cod caught in the North Sea in the open air, initially producing a product that is still famous in Northern Europe today: stockfish . This custom arose from the need to preserve the product, as fishing took place very far from the coast, and this processing allowed the cod to survive the long journey.

But how did the transformation into cod come about?

In the following centuries, thanks to Norse trade with the rest of Europe, the product we now call cod also developed. However, it seems that it was the Basque people who used the salting technique, as a variant of the Viking technique; in fact, after discovering a basin in the Atlantic Ocean where cod thrived, they learned about the usefulness of cod and its preservation from the Norsemen . From northern Spain, this technique spread throughout Europe, especially in the Mediterranean area and the Italian peninsula.

But when did cod arrive in Italy?

Cod—along with stockfish—arrived in Italy during the time of the Maritime Republics, in the early 13th century , thanks to the Normans who invaded southern Italy. From the south, thanks to maritime and commercial trade, it spread throughout the peninsula and became an important dish in our cuisine.

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Cod fishing and cod processing

Cod are very shapely fish , weighing up to 50 kg and measuring over half a meter in length. In modern times, they are fished in the Berents Sea and the northeastern Atlantic Ocean. The richest area for cod is the so-called " Grand Bank ": a 3,500 square kilometer continental shelf located in the North Atlantic , off the coast of Newfoundland and the Labrador Peninsula.

How and when does cod fishing take place?

The fishing season begins in February and continues until April, as late winter and early spring are the best times: during those months, adult cod swarm in the waters where they will be caught. They are caught in great abundance and quantity and are exported all over the world.

Transformation of cod into salt cod

As previously mentioned, drying and salting cod are ancient customs and preservation methods, which have become a modern tradition and are still practiced today. Cod is produced year-round, as it does not require any particular climatic conditions. The transformation of cod into salt cod occurs as follows: the cod fillets are covered with generous amounts of salt and left to rest for approximately three weeks. After salting, in some preparations, the product can also be sun-dried for another week. Cod is considered salt cod only if its salt content exceeds 18%.

Use of cod and culinary recipes

Cod is a product that can be stored in the refrigerator and, although it contains more than 30% moisture even after salting, it should be revived by soaking in water for at least 2 or 3 days before cooking and eating: this is a useful procedure for eliminating excess salt.

Gastronomic meaning of cod

Cod is a traditional peasant dish in many parts of northern and central Italy, but it's also a very common dish in southern Italy. Over the centuries, it has become a quintessential Mediterranean culinary recipe, despite its origins in northern Europe. It's a white meat , so it fits perfectly with the Italian ecclesiastical precepts of eating lean meat on Fridays, as a symbol of purity. It's also cited by Pellegrino Artusi , the first Italian gastronome to compile several volumes of the most important regional recipes.

Traditional Italian recipes

In Italy, there are dozens of recipes based on this dish: some of these include Venetian-style creamed cod , Vicenza-style cod , Roman-style fried cod , Lucanian-style cod, Ligurian brandacujun , and cod fritters. We also recall some Michelin-starred recipes featuring this dish: "Cod, creamed potatoes, turnip tops, garlic, oil, and chili pepper" by chef Viviana Varese and "Cod creamed in tempura, spicy honey, and coriander" by chef Maicol Izzo, two examples of haute cuisine featuring this product.

The different cuts of cod

Interestingly, in Northern Europe, no cod is thrown away, similar to what is done in Italy with another type of meat, pork. The head, tongue, eyes, tail, and even the fat are used, just like pork. Furthermore, in Norway, you can find and taste some larger fillets, called cod fillets , which are considered traditional throughout Scandinavia.

As far as our country is concerned, there are different cuts and types of cod on the market, which can be cooked or served raw:

- Cod fillet: a staple of Mediterranean cuisine, it's cut into portions , boneless, and preserved with less salt than other preparations. This product doesn't need to be soaked in water for too long, as this cut allows for faster cooking .

- cod ingots: these are the sirloin of the fish, which is why they have a parallelepiped shape. This product also doesn't need to be soaked in water for too long, as this cut allows for faster cooking ;

- cod tripe: a very interesting product, it is the salted innards of the cod: it is a variant of Roman-style tripe, much less fatty ;

- cheeks of cod , which are very interesting as a product to be transformed, as they are very tasty and considered by some to be the best fish product;

- cod tartare : raw fish, made from cod scraps shaped into a cake, seasoned with lemon and other flavours;

- cod carpaccio: a fillet cut into thin slices and deboned, to be served raw or cooked.

Purchase this product, in various sizes, at www.conkilia.it

Conkilia allows chefs and restaurateurs to conveniently purchase cod from home, based on the buyer's needs.

You can buy cod on the platform in various cuts and formats:

- cod ingot (500g)
- Portioned cod loin (250g)
- loin cut into pil pil portions (250g)
- cod scraps (desmigado)
- cod tripe
- cod cheeks (cocotchas)
- cod belly

If you want to find out more about the Conkilia platform  Register for free and if you don't find what you need or need support, contact us via WhatsApp on 080 442 6081 .