又名
scrod（指的是年轻的鳕鱼或黑线狗）
What is it?
鳕鱼is a mild-flavored, firm, flaky white fish local to both the Atlantic and the Pacific. Due to overfishing, Atlantic cod populations are severely depleted, while Pacific cod fisheries are small but sustainably managed.
鳕鱼ranges widely in size. Most cod is sold as fillets, though you can buy smaller specimens whole. With the exception of grilling (for which it is too delicate), it takes well to all kinds of cooking methods. When salted and dried, it becomes salt cod.
Salt-dried codgoes by many names in western Europe, where it’s a staple: it’sbacalhauin Portugal,Baccalà在意大利，bacalaoin Spain, and路线在法国。
其受欢迎程度背后的故事是历史书籍的一个，但简短的版本是：由于天主教日历中的无肉日期，对鱼的需求很高，在水域中添加了大量鳕鱼的发现off Newfoundland and the need to preserve the fish for transport to Europe, and it’s easy to see how salt cod became so important.
Preservation aside, salt-drying improves the flavor and texture of the otherwise bland codfish, making it flaky and toothsome. Famous salt cod dishes includeBrandade de Morue(a salt cod, garlic, and olive oil spread from Provence),bacalao con patatas（西班牙土豆用盐鳕鱼烤），然后bacalao al pil pil(Basque salt cod in an emulsified garlic and oil sauce). In Portugal,pastéis de bacalhau- 盐鳕鱼油条 - 无处不在。如果您从制作油条中剩下的盐鳕鱼，则右侧的杂烩是使用它的好方法。
一些超级市场携带盐鳕鱼 - 在烟熏鲑鱼附近的海鲜部分中寻找它。将其存放在冰箱中的拉链袋中，它将保存一年或更长时间。无论您做什么，您都需要首先冲洗并将其浸泡在几次冷水中，以持续12至36个小时，以将其补充水分并去除足够的盐以使其可口。浸泡后，将其快速煮在水或牛奶中，直到它柔软到足以剥落，去除皮肤和骨骼，并可以使用。
没有吗？
You can substitute any other mild white fish, such as haddock,sole, and flounder, though thickness of the fillets and flavor will vary somewhat.
How to choose:
When buying skin-on fillets, look for intact skin and make sure the scales were properly removed. Most fish skin is edible and delicious, especially when cooked until crisp.
When shopping for fish, freshness is key. Try to buy fish on the day you plan to cook it, and seek out the freshest fish your market has to offer. Don’t be shy about asking to examine the fish closely. Here’s what to look for:
- Eyes Clear, not gray, cloudy, or sunken
- 肉体触摸和湿润（不是糊状或粘性）
- ills充满活力和鲜红色
- Aroma C lean and briny, like the sea (not fishy)
How to prep:
Pat the fillets dry before cooking.
如何存储：
Rinse the fish well inside and out. Pat it thoroughly dry, wrap it in paper towels, and store it in a plastic bag in the coldest part of the refrigerator. To slow down spoilage, try this:Put whole fish or fillets in a large strainer set over a bowl. Pile ice high on top of the fish and refrigerate. The ice keeps the fish close to 32°F, and as it melts, the water continually rinses off bacteria and drains it into the bowl. Or put the cod in a plastic bag and set the bag on ice to maintain a temperature close to 33°F (spoilage occurs twice as fast at 40°F as it does at 32°).
-
-
Recipe阿拉斯加鳕鱼用葡萄叶烤出ouzo-fig黄油
Try something a little different by wrapping portions of cod in grape leaves. It’s not difficult and makes a delightful surprise at the table when you cut open the packet…
-
RecipePotato-Chip-Crusted Cod with Shallot-Tarragon Sauce
Crushed potato chips make a quick, crisp coating for fish, while the remoulade-style sauce makes the dish a standout.
-
-
-
Recipe鳕鱼与培根，朝鲜蓟和橄榄
Despite the ease of preparation—the fish, sauce, and side dish all cook in one skillet—this is a restaurant-worthy dinner. Serve it with good crusty bread to mop up the sauce.
-
-
-
RecipePoached Cod with Green Olives and Potato Purée
鳕鱼's silky texture makes it a natural for this at-home "sous-vide" poaching method. Salting for an hour before marinating firms it up and makes it flaky after cooking. It’s delicious…
-
Recipe酥脆的鱼三明治与芥末和生姜
Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor. Look for tubes of wasabi paste near other Asian ingredients in the supermarket.
注释
发表评论
注释
您有烟熏鳕鱼的食谱吗？