|How to find the perfect Cod for you!
||[Jan. 13th, 2004|02:51 pm]
Cod is usually sold as skinless, boneless fillets, although be sure to ask if pinbones have been removed. Don’t worry too much about whether the cod you’re buying has been frozen or not--or even where it’s from. The cod game has gotten too complicated to figure out. Is it fresh? Very unlikely. Has it been frozen? Yes, but how many times? The best bet is to look, smell and feel.
COLOR: The flesh should be uniformly white, bright (not dull), and no visible blood spots or signs of bruising.
TEXTURE: The flesh should be resilient, springing back to the touch, not mushy.
SMELL: After the fillets have been unwrapped and allowed to air, there should be no fishy smell.
ONE LAST TIP. Don’t be thrown off by the word “scrod,” a common term in New England. Scrod means a small cod (or haddock or pollock), very tender and tasty--but if you want cod make sure that it’s cod scrod.
So, that's that you guys. Cod is bad if it smells fishy. I mean, it is very rarely fresh, but that rancid scent is not a good sign. I'm sure the dribbling juices aren't either. Certainly not the uncontained blood.