Cod

Cabillaud

What it is

The fish that built nations: Vikings dried it into ship's biscuit, Basques salted it and may have reached America chasing it before Columbus. Wars were fought over it, banks named after it — all for a flaky white fillet.

In the kitchen

Salt the fillets twenty minutes before cooking: the flesh firms and the flakes hold. It carries bold friends — chorizo, capers, saffron — with grace.

Goes with

Potato Leek Olive oil Garlic Capers Parsley Saffron

Same species

Cod liver Hwangtae (freeze-dried pollack) Cod tongues Mentaiko Salt cod Smoked cod roe

Also used with

Choricero pepper Gernika pepper Breton kombu Royal kombu Malt vinegar Olive pomace oil

In season alongside

Albacore Tiger pufferfish (torafugu) Glass eel Haddock Hake John Dory

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