Parts of Cod and their uses

Cod is a fish with delicious flesh and a tender texture, with high nutritional value and health benefits. Cod is one of the most consumed and preferred fish in Spain. We'll tell you why!

Cod is a white fish that lives in the depths of the seas. It specifically inhabits cold and temperate waters (seas and oceans of the Northern Hemisphere).

The cod's diet is very varied, as it feeds on small microorganisms such as zooplankton and worms, fish such as herring and eels, and mollusks and crustaceans.

Our Delfín brand cod comes from MSC-certified sustainable fishing, which guarantees that it has been caught in the wild and under strict quality standards and best practices. You can see the MSC blue label here.

Nutritional characteristics of cod

Cod (Gadus morhua) has great nutritional characteristics that make it so special and recommended for our consumption:

It contains omega-3 acids that are good for controlling our cholesterol.
It contains vitamins and proteins due to its varied diet.
It provides us with high amounts of calcium, potassium and phosphorus
It has a low caloric intake.
Almost all parts of the cod can be used.

Parts of cod and their uses

Each part of the codfish is prepared and consumed differently, so to clear up any doubts, we'll explain the types and differences between all of its main parts.

The tips are found on the top of the cod's head; they are very small parts that are mainly used for soups and stews.

Cod cheeks are found in the chin area of the cod; they are the smallest, most flavorful, and prized pieces due to their gelatinous texture and exquisite taste. They are cooked in sauce.

The portions are located at the bottom, between the kokotxas and the loin. They are very small pieces with a texture similar to the kokotxas and are usually cooked with sauce.

The jumbo loin is located on the upper part of the cod, more towards the middle. It's a large piece containing a lot of juicy meat, which can be prepared in many ways, such as au gratin, baked, or with tomato sauce.

The loin is located below the jumbo loin, that is, in the lower, middle section. It is the juiciest part of the cod and, like the jumbo loin, can be cooked in many ways, for example, in a pil-pil sauce.

The supreme cut is located next to the loin and tail, making it smaller than the loin but very juicy. Like the loin and jumbo loin, its preparation and cooking methods are the same.

The tail is located at the end of the cod. It is a juicy and smaller part, so since it doesn't have as much meat, it is used in broths, soups, and stews.

After all this, which part do you prefer? We'll keep them all!