The incredible benefits of this fish are not always taken into account. Meanwhile, it is useful for losing weight, and for those who lead a healthy lifestyle. A huge number of cooking methods will make a difference in the diet. What is so good about cod?
Historical data
Over the millennia, cod plays an important role in Europe and America. For example, the Lofoten Vikings ate dried cod. At first they caught her, and then they hung her to dry in an open space. For three months they forgot about the fish, and then beat off the fillet until soft, to make it easier to chew.
In European countries, the popularity of cod is due to the possibility of use during fasting.
From 1958 to 1976, this fish became the cause of political conflict. The reason was the introduction by the Icelandic state of a 200-mile border along an island circle prohibiting British anglers from setting nets.
By the way, the largest fish caught weighs 96 kilograms.
General information
This fish is a subspecies of cod, an adult specimen can reach 2 meters in length. She has an olive color with a greenish tint in the back with brown spots, the abdomen is white. The fish lives in a temperate region in the Atlantic Ocean. Cod liver contains 74 percent of the fat that is needed for the human body. Multiple vitamins and minerals combined with incredibly healthy fat make this fish a very important commercial species. The calorie content of fresh fish is 78 kcal per 100 g. Cod easily withstands sub-zero temperatures. And the duration of her life reaches a quarter of a century. Canned fish and fat are made from it for pharmaceutical companies.
How to choose and cook
In order not to be disappointed in the cod, you need to pay attention to how a whole fish or fillet looks in the store. She should not have an unpleasant smell. If it is, then the fish is frozen. Frozen fish during cooking will give off a lot of water and have no taste.
High-quality fillet, cooked correctly, has an incomparable smell, rich taste.
There is a great variety of cod dishes: fried and baked fish, soups, cold appetizers, steamed fish, stewed cod, hot appetizers, marinated, grilled fish, smoked, salted.
Fish liver and caviar are canned and added to salads, sandwiches, pastes and other snacks.
Cod and slimming
Calorie content of cod is very small - only 78 kilocalories per 100 grams. But the amount of protein is up to nineteen percent, and fat is less than one percent (from 0.3 to 0.9). It is all of these properties that equate this fish to a dietary product. High-quality cod protein has successfully replaced fatty meats such as beef and pork. At the same time, the human body does not feel the damage from this replacement.
The benefits of commercial fish
Why is cod useful? To begin with, the chemical composition of this fish is very rich. It has everything from vitamins to trace elements, which is especially necessary for children. Pediatricians advise adding cod to the children's diet already in the ninth month of life, but in the absence of complicating factors (problems with digesting food, a predisposition to allergies). First, give no more than half a teaspoon, then the amount increases.
Cod is rich in iodine, so its presence in the diet of people who have problems with the thyroid gland is mandatory. Iodine also enhances brain function, memory and concentration. A healthy and deep sleep also depends on the daily intake of this substance.
The content of antioxidants slows down aging and improves the external condition.
Bone tissue, as well as nails, hair become stronger due to macronutrients contained in fish.
Cod liver has a positive effect on male potency and activates sexual desire. But consumption must be dosed, because, unlike cod itself, the calorie content of the liver is greater - about 600 kcal per 100 g of product.
There is also a variety of red cod. It is distinguished by a gray-pink color, which gave rise to the name. The hormone of happiness that it contains improves digestion and relieves stress.
Specialists identified diseases in which cod should become an integral part of the patient’s diet:
- avitaminosis;
- arthrosis;
- disorders in the musculoskeletal system;
- brain ailments;
- heart ailments;
- hypertension;
- osteoporosis;
- alopecia;
- rickets;
- persistent colds;
- depression, nervous disorders.
Contraindications to the use of cod
A large number of vitamins and nutrients, as well as a small calorie content of cod (78 kcal ha 100 g of product) seem to be suitable for everyone, but there are a number of restrictions under which this fish is contraindicated for consumption:
- gallstone disease;
- urolithiasis;
- pregnancy;
- renal disease;
- low blood pressure;
- a large amount of calcium in the blood;
- an allergic reaction to seafood;
- eating only cod for a long time.
How to store
The longest storage method is drying. This is because there is very little fat in it, and this extends the suitability for consumption. It is because of the low fat content that cod can be dried even without salt and retains all its value for a whole year. It is also stored frozen.
Supermarkets usually sell chilled fillet or steaks. In this case, it is especially important to comply with all conditions of storage and processing of fish.
Cooking features
The most popular dish among the inhabitants of the north is the ear. To make cod you need tongues, cheeks and fish heads. The most interesting thing is that at present cod cheeks and tongues are perceived as food for gourmets. But the ear is not the main dish of cod, there are a lot of ways to process it. So how to cook cod?
Greek baked cod
Ingredients:
- Cod fillet - 2 pieces.
- Coriander - 2 tablespoons.
- Lemon juice - half a tablespoon.
- Olive oil - 1 tablespoon.
- Salt and ground black pepper are optional.
Cooking Baked Cod:
We heat the dry pan and fry the coriander for at least 5 minutes, let cool. After cooling, crush in a mortar with salt and pepper. Having greased the baking sheet with olive oil, we spread the fillet processed with seasonings on it. Cook for at least 25 minutes. We take out the hot fillet and pour over lemon juice.
Cod with vegetables
Ingredients:
- Cod fillet - 1 kilogram.
- Lemon is half.
- Garlic - 2 cloves.
- Onions - 1-2 medium heads.
- Sweet bell pepper - 1 piece.
- Olive oil - 3 tablespoons.
- Tomatoes - 3 pieces.
- Parsley - optional.
- Oregano - a quarter of a teaspoon.
- Black pepper, salt - optional.
Cooking cod:
Cod is cut into portions. The cup mixes olive oil, oregano, crushed garlic, ground black pepper, salt and lemon juice. Spread the fish in a mixture of oil with spices and roll it well. Tomatoes are cut into cubes, pepper into strips, and onions in half rings. Pour parsley into the vegetables, salt, pepper and mix. First, a vegetable layer is laid on a baking sheet, then a fish layer. All this is covered with foil and sent to the oven for 40 minutes at 180 degrees. The calorie content of cod is small - 90 kcal per 100 g of product. You can eat food even losing weight.
Cod and curd paste
Ingredients:
- Cod fillet - 500 grams.
- Cottage cheese - 300 grams.
- Chives are a bunch.
- Onions - the middle head.
- Butter - 1 tablespoon.
Cooking:
Boil fish fillet in salted water. Onions and green onions are cut into small pieces. Fry in butter. Skip the fish fillet and cottage cheese with fried onions through a meat grinder. Add salt and pepper to taste and can be served.
Cod Canned
I would also like to note such a type of cooking of this fish as canned cod. It contains a little more calories than fresh fish - 105 per 100 grams. But all the beneficial properties found in fresh fish remain in canned fish. These canned foods are added to soups, snacks, make fillings from it for cod dishes, salads.
Cod - a very useful fish, if consumed in moderation.