Available from Newfoundland to Florida, the cod is often considered the "default setting" for fish, since many different species of fish have been classified in this genus in the past. Cod is easily distinguished, however, by the barbel (a threadlike growth) under its chin and its broom-shaped tail.

Cod is always a reliable choice of fish for cooking. It's versatile, lending itself to both popular food choices such as fish and chips as well as more gourmet dishes such as baked with tarragon, dill and cilantro.

A few tips for enjoying cod:

• This fish must be kept cold at all times, and even refrigerators can be too warm. One way to counteract this is to place the cod in a baking dish full of ice prior to placing in the refrigerator.


• The flesh of the cod is very lean, so it will cook quickly. Often an option involving moist heat such as steaming or poaching is the best way to go.


• Cod is also marvelous for chowders as well.