Cod is a mild, slightly sweet fish species in the Gadidae family, prized for its firm, flaky texture when cooked. It comes from the cold, nutrient-rich waters of the North Atlantic and North Pacific Oceans.
Norse voyagers reached the waters off what is now Newfoundland around 1000 CE and dried cod into stockfish for their journeys, but large-scale commercial cod fishing in the region developed much later, expanding from the late 15th century onward as Basque, Portuguese, and English fleets began working the Newfoundland and Labrador cod grounds. Norway, Iceland, and the United Kingdom later became major cod-fishing nations in their own right.
Today, most cod is caught off Norway, Iceland, Alaska, and Canada, under fishing quotas meant to keep populations sustainable. Cod appears in fish and chips in the United Kingdom, bacalao (salted cod) in Spain and Portugal, lutefisk in Scandinavia, and New England chowders and baked or fried preparations in the United States.
Its mild flavor readily takes on seasonings and marinades, and it pairs well with lemon, herbs like dill and parsley, butter, cream, and vegetables such as potatoes, tomatoes, and onions. It can be grilled, baked, poached, or fried.