Ancestral fish in Spanish cuisine, which, salted and cured, is present in the cookery of all regions.
It is a fish belonging to the Gadiforms; species, like hake or whiting, low in fats and classified as white fish. It lives in the cold waters of Newfoundland or the North Sea, where there are around 60 different species. It is the most commonly eaten white fish in Europe and one of the best known in the world. It is not only eaten fresh; it is also common to find salted cod. For centuries this has been a very important food, containing a large number of proteins and other properties which are maintained after salting, also allowing it to be prepared in very different ways: boiled, fried, grilled, stewed, in vinaigrettes or salads and accompanied by a wide variety of sauces. Its flesh is white or yellowish and comes away in layers.
The cod eaten in Europe basically comes from the traditional fishing grounds in the North Sea and the coasts of Newfoundland. In Spain the most important points of sale are the ports of Vigo and A Coruña in Galicia and the port of Pasajes in the Basque Country.
Energy - 低
Cholesterol - 低
Rich in proteins and minerals.
The ideal time to eat it is from December to May, although it may be found and eaten all year round.
Cod is sold in most fishmongers and superstores in the peninsula.
Cod 'al pil-pil'
The species eaten in Spain is the common cod, Gadus Morhua, although there are other quite important species like pollack, the Pacific cod and the haddock.
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