Cod
Cod has always been of major commercial importance because it is
easily dried, smoked or salted and can therefore be preserved for
long periods of time.
Without a doubt the most fished across the world, cod is head of a large family of gadidea that counts over sixty species including haddock, monkfish, pinnacle (whiting), silver hake and tomcod. Its lean, delicate and firm flesh is quite simply delicious.
You can buy cod fresh or frozen, whole or in fillets from your METRO fish expert. Cod is also available salted or smoked.
- Salted or smoked cod is often used in recipes like the famous accra (yeasted donut mixture of deep-fried pounded salt cod and chillies) or the brandade (poached salted cod pounded into a paste and glazed).
- The smaller the cod, the more tender its flesh.
- Cooking cod in a sauce enhances its taste, but whatever method you choose, you will love it.
Click here for cooking methods and more useful tips and suggestions !
 Cod Curry with Coconut Milk |
 Sablefish Fillets with Tomato-Pepper Medley |
 Poached Cod with Spinach |
 BeKilkenny Beer-battered Cod |
 Down East Bouillabaisse |
You can find cod year-round in your fishmonger's display.
Metro acknowledges that
sustainable fisheries and the preservation of natural resources are
vital for future generations. Consequently, and in keeping with its
corporate responsibility policy, Metro has decided to go beyond the
role of distributor and commit to a sustainable fisheries
policy.
The west Atlantic Cod will no longer be available after
September 2010.
Cod is a species that has been overfished on Canada's Atlantic
coast. According to scientific reports by the Department of
Fisheries and Oceans, the status of stocks is critical and there is
no real medium- or long-term restoration plan. On the eastern
Atlantic coast (e.g. Norway), cod stocks are currently
sufficient.
See how
Metro commits to a sustainable fisheries policy.
Fresh cod is very lean (1% of fat), very rich in high quality
protein (18 %) and has very few calories. We recommend
steaming or poaching if you wish to preserve the low fat content of
the fish.
Fresh cod is particularly easy to digest. It is the perfect example
of mixing enjoyment and healthy eating
Fresh cod is rich in vitamins A and B and provides a generous
amount of phosphorus, potassium, and calcium.
Salted and smoked cod contain a great deal of salt. It should
therefore be eaten in moderation.
Fresh fish should be cooked as soon as possible following purchase.
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Refrigerator 4° C
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Freezer -18° C
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Fresh cod
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2 to 3 days
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4 to 6 months
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Cooked cod
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1 to 2 days
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Salted cod
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3 to 7 days
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6 months to 1 an
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Smoked cod
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3 to 4 days
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4 to 6 months
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