Bacalao fresco

Cod is a highly appreciated fish that belongs to the Gadids family, order of the Gadiforms. The pollack, saithe, forkbeard and pout belong to the same family as the cod. This species is typical of cold seas and establishes its habitat at depths of 500 to 600 metres, although it is common for it to swim at about 150 or 200 metres.
Seasonal cod is fished from the end of autumn until spring, although it is available all year round, either salted, dried, smoked or frozen. It is a white fish and therefore has no fat content. Its meat is rich in high biological value proteins and it also has a wide variety of vitamins and minerals. The most outstanding vitamins are from the B group, mainly B1, B2, B6 and B9.

 
 

Recipes


Oven-baked cod