Protein Food
Cod Fillet
About This Entry
Cod fillet is lean, flaky, and mild — fish and chips, baking, and poaching. Crisp whites (Sancerre, Albariño) and dry sparkling are natural matches.
Beginner Guide
Atlantic cod is classic; Pacific cod is a related species often substituted.
Common Culinary Uses
- bake
FAQ
- What is Cod Fillet?
- Atlantic cod is classic; Pacific cod is a related species often substituted.
- How should Cod Fillet be cooked for best results?
- Do not overcook lean fillets; shellfish should be opaque and firm. Rest fish briefly before serving.
At a Glance
Group
Fin Fish
Classification
Animal Protein Foods
Species
cod
Scientific name
Gadus morhua
Scientific Classification
- Display name
- Cod Fillet
- Classification
- Animal Protein Foods
- Group
- Fin Fish
- Scientific name
- Gadus morhua
- Species
- cod
Taxonomy
- Cut type
- fillet
- Anatomical cut
- fillet
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- bake, pan sear, poach
- Recommended doneness
- well done