With its firm texture and delicate flavor, cod (along with haddock) is a popular cold-water whitefish that works well baked, fried, poached, and salted. When choosing cod from the fishmonger or supermarket, look for firm flesh that is bright white, not chalky or grey.
Note: New England cod populations suffered from extreme over-fishing in the 20th century. When available, we recommend purchasing wild cod that has been hook-caught, as opposed to caught by bottom trawling. When sustainable cod is not available, substitute it with another whitefish, such as pollock. For more information on choosing sustainable seafood, visit Seafood Watch from the Monterey Bay Aquarium.