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Cod is a codfish. Scrod is strips or fillets of very young cod or haddock prepared for the restaurant trade.
You can find recipes for cod fish at the following websites...www.livestrong.com/.../555298-how-to-steam-cod-fillets-in-an-electr... or www.waitrose.com/content/waitrose/en/home/recipes/.../fish.html
When a fish as large as a cod is prepared, you get the same kinds of fillets that you would see from a trout (for example), but much much bigger! Because the fillets are so large, they tend to be cut into smaller units. In this case the 'cod loin' are simply cuts taken from the middle part of a filleted cod side. This is considered to be the best part of the cod. I would have to say however that currently cod are considered a 'vulnerable' species, and if intensive fishing continues at current levels they will probably be extinct in the next 50 years. Please let these fine fish renew their population and try another alternative if possible.
cod is an extremely mild tender and flaky fish usually sold as fillets, halibut has a more pronounced flavor and meatier texture and is usually sold in steak form.
The most common method used to extract cod is through fishing. This typically involves using nets, trawlers, or longlines to catch the cod. Once caught, the cod are usually processed onboard the fishing vessel or transported to onshore processing facilities for further extraction of the fish fillets.
I made dinner for my family and i tried 2 different courses 1.) Breaded Cod with mushy peas and chips 2.) Breaded Cod with normal peas and mash potato hope this was hopeful
You have to pay by giving a call of duty game instead of money
no restrictions on them
Cash on delivery. You pay for it when it's delivered instead of when you ship it. Usually the addressee is who pays for it.
The zodiac constellation. Play COD instead of staring at night skies noob.
The best way is to make sure you have the time to do it this way. This way you can reduce the risk of bacteria getting into your food. Thaw it out in the refrigerator. You want to keep it in the refrigerator under 40F while thawing. I typically will take a fillet directly from frozen to cooking if possible. The fillet is thin enough to thaw right in the pan while cooking.
I am thawing some now, caught in Alaska this last summer. The skin is scaleless. It is gray in color with orange dots. The fillets are thick and will need to be cut again before grilling.This is not written with not absolute certainty.