This Cod with Spring Vegetables on a Sheet Pan. Bright cherry tomatoes, a lemon butter drizzle, and sweet, delicate Cod go along beautifully. This recipe is ideal for a weekday dinner because it only requires one skillet and greatly reduces cleanup time. All of those criteria are satisfied, and then some by this simple baked … Read more
Cod is a white fish with a slice of firm meat that swims in the cold Atlantic and Pacific Oceans. It’s a go-to ingredient for fish and chips, fish tacos, and fish stews, among other dishes, thanks to its mild flavor and robust, flaky texture. The United States Department of Agriculture’s Dietary Guidelines for Americans recommends eating 8 ounces (approximately two servings) of fish and seafood each week.
Cod is an excellent way to meet that goal. Cod lacks the heart-healthy omega-3 fatty acids found in fatty fish like salmon and tuna as lean fish.
The first and most obvious way to determine if a piece of Cod is terrible is to smell it. Suppose it smells sour, ammonia-like, or fishy. The eyes should be clear, and the flesh should feel firm. The fish should also have a faint odor. It should be mushy or slimy and should not have a foul odor. Fresh, refrigerated Cod should be thrown out if it is over a week old. It should not smell fishy or ammonia-like.
