Atlantic cod
Also known as: cod
A mild, flaky white fish from the North Atlantic -- a classic choice for baking, frying (fish and chips), and chowders. As with most lean fish, timing matters more than technique: it goes from tender to dry very quickly once it's done.
Buying guidance
Buy from a refrigerated case that looks clean and cold, or choose frozen -- frozen fillets are often higher quality than "fresh" fish that was previously frozen and thawed at the store. Flesh should look moist and translucent, not dry, slimy, or chalky, and it should smell like the ocean rather than sharply fishy.
Substitutions
- Haddock, pollock, or hake -- close to interchangeable; all are mild, flaky, firm white fish.
- Tilapia -- works for quick cooking, but it's thinner and more delicate, so shorten the cooking time.
Tips & common mistakes
Cod fillets are typically thicker at one end than the other, so the thin tail piece finishes several minutes before the thick end -- tuck the thin end underneath to even out the thickness, or pull it from the pan first rather than leaving both ends in until the thick part is done.
Storage
Raw cod is one of the more short-lived proteins in the refrigerator -- plan to cook it within a day of buying, or freeze it right away if that's not realistic. Previously-frozen cod that's been thawed shouldn't be refrozen raw, since each freeze-thaw cycle draws out more moisture and leaves the flesh mushier; cook it first if it needs to be frozen again.