Purchase:
COD is a sea fish or salt water, laminated meat and easily digested. It can reach a size between 70 cm. Up to 125 cm. Long and weighing up to 10 kg. They are located in the northeastern Atlantic of Norway, Newfoundland and Iceland, Gulf of Biscay.
Within some of its characteristics, it is of white belly and olive-green back with brown hues. Its meat is lean and of a delicious flavor.
Freshness:
It can be detected in its firm texture and fresh smell to sea. When the fish is fresh it must be ivory-coloured, translucent. It should not be very white or stained with blood.
Its presentations on the market: fresh, sliced, fillets and chunks. And dry or salted (process to which it is subjected in the Nordic countries for its conservation), in fillets.
The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.
Uses:
It can be prepared poached in sauces, roasted, grilled, etc. The little ones are processed for the elaboration of “crab palms”.
Storage:
At room temperature, when dry. Frozen, both fresh, dry or salty.
Its duration, refrigerated cool, 2 days approximately in the coldest place of the refrigerator. Refrigerated cooked, approximately 5 days in the coldest part of the refrigerator. Frozen, 2 months or more approximately and also depends on its freshness at the time of purchase. When defrosting, move to the refrigerator. Never defrost at room temperature. Once thawed, do not re-freeze, because microorganisms are activated and can become harmful to health.
Conservation:
Freeze. Cool. Temp. Environment.
Duration:
2 months approx. 2 days approx. Dry or salty.
Tips
If you want the fillets to retain their shape, do not remove the skin when cooking.
Note: It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.
Fish or any other food should be handled with clean hands and utensils.
