Pollock, coalfish, haddock and whiting are related to cod; many Southern hemisphere species such as black cod, blue cod, trout cod etc, are not in fact members of the cod family; cod stocks are threatened so always buy from sustainable sources.
There are several branches to this family, varying amongst themselves more in size than in texture or flavour. Cod itself is a very firm, flaky fish that can weigh up to 14 lb (6.5 kg), so lends itself well to thick steaks, cutlets and fillets, but sadly it loses much of its flavour if not eaten very fresh. It has been affected by over-fishing. Other members of the cod family:Codling is simply a much smaller version of cod. Hake is a similar, if elongated, version of cod, resulting in thinner, smaller steaks. Haddock is another relation, smaller and more finely textured, much of which goes to be smoked. Coley is a rather dull cousin, whiting a much more succulent one, and Norwegian red fish a somewhat ferocious-looking one that surprisingly tastes as good as cod and is in need of more promotion. Because in recent years stocks of cod and haddock have become more scarce in our own coastal waters and that has increased the price, look out for a very similar deep-water fish called hoki from New Zealand, where there are plentiful supplies. Hoki has a white, moist, flaky flash and can be used in recipes that call for any member of the cod family. All these fleshy, firm fish lend themselves to a wide spectrum of seasonings, flavourings and sauces.
Easy, healthy and quick to cook, this fish recipe makes a fine supper dish for two. And the pineapple salsa is one of those accompaniments that you can make and serve with everything from barbecue food to grilled chicken.
Spread home-made tartare sauce, breadcrumbs and cheese over any white fish fillets for a lunch or supper dish in minutes. Who says fast food is a bad idea?
Use any firm white-fleshed fish such as cod, haddock or pollack for this recipe. Dusting the fish with flour and Parmesan adds a lovely golden crust. The Romesco sauce - made from walnuts - is the finishing touch.
This is a good family recipe and provides quite an interesting way of offering fish to children. Young-at-heart adults have also been known to sing its praises. You can use Greenland halibut or hoki instead of cod or haddock.
This recipe is delightfully different and makes a complete meal for two to three people with perhaps a simple green salad with a lemony dressing as an accompaniment. Chunks of skinless cod fillet are good in this, but any firm, thick white fish could