Common cod or Atlantic cod (Gadus morhua) is perhaps the most widely consumed white fish in the whole of Europe, where it is mainly commercialized dried or salted. It has a sturdy body between 50 and 80 cm long; it is elongated with a barbel which extends from the chin, which is smaller in size than the upper jaw.
With a low fat content, the meat is white and has a firm texture. As it is a salted product, even when de-salted prior to cooking the salty notes are still present.
The part selected for salting is the part with the highest meat content.
Before consumption it must be de-salted by soaking in cold water for about 24/48 hours before cooking, during which time the water is changed various times depending on the size of the pieces.
Species with a high quantity of quality proteins with a high biological value, high mineral content (iodine, phosphorous, iron, calcium, potassium, zinc, magnesium) and B-group vitamins.
Traditional salt cod must be soaked before consumption