Cod is a key member of a whole family of fish including haddock, coley, pollack, whiting, ling and hake.
Cod is popular as a food with a mild flavour and a dense, flaky flesh. Being a versatile food it is used in many ways. Skin or pin-bone fillets either before or after cooking. The flaky flesh works well poached, baked, fried or grilled and it also complements rich sauces. Cod is the most popular fish for fish and chips, but is also excellent in fishcakes, fish pies, tempura and chowder.
In addition to traditional dishes cod livers are also processed to make cod liver oil which is an important source of vitamin A, D, E and omega 3 acids.