In Latin America, it is traditionally served with avocado and cabbage salad. In Poland cod is normally served with potato salad. Cod fillets are thin, generally rectangular pieces of cod. They can be cooked by any method suitable for cooking white fish. Cod fillets may be scalloped, smoked, dried or have a breadcrumb coating. When cooked, cod’s flaky meat makes it popular seafood across the world.
The taste of cod varies by region. In Norway and Iceland, it is commonly served salted and smoked for Christmas. It is also eaten smoked in Spain, France, the United Kingdom, Ireland and Bulgaria. Cod fillets are cooked by frying or grilling. And, because of its higher protein content compared to other white fish, cod retains more moisture than other white fish upon cooking which makes it less prone to drying out than haddock or pollock.
The cod in this product comes from a fishery that has been independently certified to the MSC’s standard for a well-managed and sustainable fishery.