When you say Alaska, the first thing that comes to mind is harsh weather, snow and ice, clean air and dog sleds. It's a beautiful place, but it also has a treasure to give the world, and that's cod. As well as being a special culinary experience, it is one of the healthiest, and easy to prepare.
Alaska cod
The Alaskan cod a ray-finned fish belonging to the main class of bony fish. Previously thought to be a western stock of Atlantic cod, its separate species status is now accepted by most researchers. It belongs to the North Pacific cod. Its range extends in a wide arc from Japan to Alaska and California. The most popular marine fish is salmon.
A cod has been eaten since ancient times. It was already one of the main foods of the Vikings in the 9th century AD. It is very important as a raw material, and not negligible from an economic point of view. In southern Europe, the dried cod market was dominant for many centuries.
Extremely healthy<
Alaskan cod can come from a fairly clean environment. The waters of the Arctic Ocean and the North Pacific are less polluted, so cod from there can be a great benefit to the human body. Cod is rich in vitamins and minerals. In addition to vitamins B3, B6 and B12, it contains high levels of vitamin D and Omega-3 fatty acids. Regular consumption can reduce the risk of heart disease. Adequate protein intake helps maintain healthy muscles and strengthens the immune system. It contributes to maintaining healthy hair and skin. The phosphorus it contains plays an important role in strengthening and growing teeth and bones. The niacin and riboflavin in cod help digestion and the elimination of toxins from the body.
Why is cod good for the kitchen?
Cod is usually sold cleaned and gutted for commercial sale and for use in kitchens. One of the best known and most popular ingredient for fish dishes. Basically, cod is very delicate, tasty, not intrusive „fishy”, but with a pleasantly smooth flavour. It can be compared most closely to hake. Its white flesh is lean, slightly oily and has a good taste of salt and pepper.
We can be creative with cod
Because its flesh is mildly succulent, it is an excellent play of flavours. By using different fresh herbs, tomatoes or even garlic, you can change the flavour composition to your liking. This allows you to prepare a wide variety of dishes, making it a great addition to any diet. If you just want to make a simple but delicious dish, you can still choose cod. Excellent raw material can also be used for salads, or even as a fish stew or pâté. It can also be used as a main course, lightly seasoned in lemon juice, steamed or stir-fried. It is also perfect when cooked in the oven in the simplest possible way. And if you want to make a really good fish and chips, it's the best choice of ingredients.
How to make the perfect mirelit cod?
Fresh fish is best, but most of the time we work with frozen products, especially for marine fish. They do not lose their enjoyment value, but you have to know how to handle them. If not handled properly, they can be overcooked and fall apart. With quick-frozen fish, it's all about the size of the meat cells. The smaller the ice crystals, the less the fish flesh will be damaged and lose shape. Thawing in cold water is one of the most ideal solutions. If you have more time, you can plan ahead and put the meat in the fridge overnight, where it will thaw slowly and steadily. It is important that the thawed product should not be refrozen and must be consumed within 24 hours!
Cod is a quick and easy way to prepare fish dishes. It can be lunch or a light dinner. It's always handy in the freezer and can be prepared in seconds with little work. That's why we also recommend the MATUSZ -Vad - at, either for catering establishments or for housewives.
