Cod and other cod-likefish have been widely used as food through history. Other cod-like fish come from the same family (Gadidae) that cod belong to, such ashaddock,pollock, andwhiting.

Cod is popular as afood with a mild flavour and a dense, flakywhite flesh. Young Atlantic cod orhaddock prepared in strips for cooking is calledscrod. Cod's soft liver can be canned or fermented intocod liver oil, providing an excellent source ofvitamin A,vitamin D,vitamin E andomega-3 fatty acids (EPA andDHA).^{[citation needed]} Cod flesh is moist and flaky when cooked and is white in colour. In the United Kingdom,Atlantic cod is one of the most common ingredients infish and chips, along withhaddock andplaice. Cod can be easily turned into various other products, such as cod liver oil, omega pills, etc.^{[citation needed]}

According to the laws ofkashrut, cod is considered kosher because it is afish with both fins and scales.^[1]

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Haddock is a very popular food fish, sold fresh,smoked, frozen, dried, and, to a small extent, canned. Haddock, along withcod andplaice, is one of the most popular fish used in Britishfish and chips.

Fresh haddock has a clean white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn a chalky hue. Young, fresh haddock and cod fillets are often sold asscrod inBoston, Massachusetts; this refers to the size of the fish which have a variety of sizes, i.e. scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in afish supper. It is also the main ingredient of Norwegian fishballs (fiskeboller).

Unlike the relatedcod, haddock does notsalt well and is often preserved bydrying andsmoking.

The smoking of haddock is something that was highly refined inGrimsby.Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smoke houses in Grimsby, which are mostly family-run businesses that have developed their skills over many generations.^[4] Grimsby fish market sources its haddock from the North East Atlantic, principally Iceland, Norway and Faroe. These fishing grounds are sustainably managed^[5] and have not seen the large scale depreciation in fish stocks seen in EU waters.^[6]

One popular form of haddock isFinnan haddie, named for the fishing village ofFinnan or Findon in Scotland, where it was originally cold-smoked overpeat. Finnan haddie is often servedpoached in milk forbreakfast.^[7]

The town ofArbroath on the east coast of Scotland produces theArbroath Smokie. This is a hot-smoked haddock which requires no further cooking before eating.

Smoked haddock naturally has an off-white color; it is very oftendyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dishkedgeree.

In 2010, Greenpeace International has added the haddock to its seafood red list. "The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries."^[8]

Atlantic pollock is largely considered to be a whitefish, although it is a fairly strongly flavored one. Traditionally a popular source of food in some countries, such asNorway, in the United Kingdom it has previously been largely consumed as a cheaper and versatile alternative to cod and haddock. However, in recent years pollock has become more popular due to over-fishing of cod and haddock. It can now be found in most supermarkets as fresh fillets or prepared freezer items. For example, it is used minced infish fingers or as an ingredient inimitation crab meat.

Because of its slightly gray color, pollock is often prepared, as in Norway, as fried fish balls, or if juvenile sized, breaded withoatmeal and fried, as inShetland. Year-old fish are traditionally split, salted and dried over a peat hearth inOrkney, where their texture becomes wooden and somewhat phosphorescent. The fish can also be salted and smoked and achieve asalmon-like orange color (although it is not closely related to the salmon), as is the case inGermany where the fish is commonly sold asSeelachs or sea salmon. In Korea, pollock may be repeatedly frozen and melted to createhwangtae, half-dried to createko-da-ri, or fully dried and eaten asbook-o.

In 2009, U.K. supermarketSainsbury's renamed pollock 'Colin' in a bid to boost ecofriendly sales of the fish as an alternative to cod.^[9] The supermarket also suggested some shoppers may be too embarrassed to ask for the species under its proper title, due to its reputation as an inferior fish, and its similarity to a popular English swear word (bollocks). Sainsbury's, which said the new name was derived from the French for cooked pollock (colin), launched the product under the banner "Colin and chips can save British cod".

Name	Image	Origin	Description
Ackee and saltfish		Jamaica	Salt cod sautéed with boiledackee, onions,Scotch Bonnet peppers(optional), tomatoes, and spices, such as black pepper andpimiento. It can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongsidebreadfruit,hard dough bread,dumplings, fried plantain, or bogreenbananas. Jamaica'snational dish.
Bacalaíto		Puerto Rico and Dominican Republic	Salt codfritters filled with minced cod fish and garnished with cilantro, tomatoes and onions. A traditional snack typically eaten with an entire meal. Bacalaítos are served at the beach,cuchifritos, and at festivals. They are crisp on the outside and dense and chewy in the inside.
Baccalà mantecato		Italy	A Venetian appetizer of whipped salt cod.[10][11]
Cabbie claw		Scotland andOrkney	Made withspeldings, young fish of the familyGadidae such as cod, haddock orwhiting. The name is a derivative ofcabillaud, theFrench name for cod. Other ingredients includeparsley,horseradish andmashed potato. The sauce is made with butter, flour, milk, hard-boiled eggs, andnutmeg. Alternate versions outside the traditional version's only difference are usually an addition of more spices.
Bacalhau à Brás		Portugal	Made with eggs, onions thinly sliced, potatoes in matchstick-size, salt codfish, soaked, minced garlic clove, extra virgin olive oil, bunch fresh parsley, chopped black Portuguese olives, salt and pepper.[12]
Crappit heid		Scotland	(English: stuffed head). Can be traced to the fishing communities of the North, Hebrides and North-Eastern Scotland in the eighteenth century. In a time when money was scarce, the more expensivefillets of fish, such ascod orhaddock would be sold to market but theoffal and less attractive parts were retained by the fisherfolk for the pot.
Cullen skink		Scotland	Thick soup made of smoked haddock, potatoes and onions. An authentic cullen skink will usefinnan haddie, but it may be prepared with any other undyed smoked haddock. The soup is often served as a starter at formal Scottish dinners. It has been described as "smokier and more assertive than Americanchowder and heartier than classical Frenchbisque".[13]
Fish and brewis		Newfoundland	Consists of cod andhard bread orhard tack. With the abundance of cod around the coasts ofNewfoundland and Labrador it became synonymous with many Newfoundland households as a delicacy to be served as a main meal.Salt fish is soaked in water overnight to reduce the salt content. The hard bread is broken into bite-size pieces, and is also soaked in water overnight. The next day, the fish and hard bread are boiled separately until tender, and then both are served together. The traditional meal is served withscrunchions,[14] salted pork fat which has been cut into small pieces and fried. Both the rendered fat and the liquid fat are then drizzled over the fish and hard bread.
Fish ball		Widespread	Usually made from a white fish, such ascod orhaddock
Fishcake		British	Similar to acroquette, consisting of afilleted fish and potato patty sometimes coated inbreadcrumbs orbatter, and fried. Salted cod is traditionally used as a filling, though since cod stocks have become depleted other varieties ofwhite fish are used, such ashaddock orwhiting.[15] The fishcake has been seen as a way of using upleftovers that might otherwise be thrown away. InMrs Beeton's 19th century publicationBook of Household Management, her recipe for fishcakes calls for "leftover fish" and "coldpotatoes".[16]
Fish finger		United Kingdom
Esqueixada		Catalonia	A salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs.
Fish fry		Widespread
Fish pie
Fried fish		Widespread
Lutefisk		Nordic countries
Pescado frito		Spain
Scrod		New England and Atlantic Canada
Shirako (milt)		Widespread
Taramosalata		Greece
Traditional Grimsby smoked fish		Grimsby, England

WikibooksCookbook has a recipe/module on

• Cod

• Long term trends in Norwegian cod fisheries – the pioneers
• Species factsheet on cod from the UK Sea Fish Industry Authority (PDF, 2MB)

• Cod dishes
• Commercial fish
• Smoked fish
• Types of food

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