Cod Steak
A cod steak is a cross-section cut sliced straight through the body of an Atlantic cod (Gadus morhua), including a section of the backbone, distinguishing it from a boneless fillet cut lengthwise along the side of the fish.
Cod steak is common in the cuisines of the North Atlantic cod-fishing regions, including Norway, Iceland, Greenland, and the Canadian Maritimes.
It appears in New England and Atlantic Canada in dishes like fish and chips, baked cod, and cod cakes; in Scandinavian home cooking; and in British and Irish cuisine in fish pies and fish stews.
Its flavor is mild and delicate, with a flaky, tender texture and low fat content, suited to baking, broiling, pan-frying, and poaching. It pairs well with fresh herbs like dill, parsley, and chives, citrus, butter or cream-based sauces, and sides like roasted potatoes or sautéed spinach.