Believe it or not, wars have actually been fought over this versatile, delicately-flavored whitefish. A staple of European tables from the Middle Ages on, countries have jealously protected fishing rights and sought out new supplies. Even today, salt cod remains popular in Portugal, Spain, Italy and Brazil, while fresh and frozen cod is one of the most widely consumed fish in North America, Europe and Japan.

Although fished in both the North Pacific and North Atlantic, the two species offer almost identical culinary traits.

Sources
Alaska, West Coast, New England, Iceland, Canada, Norway, Russia, China.

Availability
Cod is available year-round from the West Coast and New England, but is most plentiful and offers the best quality in spring and summer. Alaskan cod is available from January through April and again from September until November.

Cooking Tips

• Mild flavor responds well to wide variety of sauces.
• Versatile meat ideal for baking, frying, poaching or broiling.
• Perfect for “fish ‘n chips.”
• Not suited for grilling — the flaky meat will likely fall apart.