The codfish is a lean, saltwater fish. Codfish is a fish that is native to both the Atlantic and the Pacific. And fresh codfish is available all year long.

The average codfish weighs about ten pounds and grows to a length of three feet. Although their color varies, they are generally olive green on top with darker spots and white on the underside, and with a conspicuous white lateral line along the side.

Much of the codfish catch is split, dried, and salted on the vessel immediately after it is caught. It is sold flaked, shredded, pickled, smoked, or unsmoked. Unsalted codfish is available in frozen fillets in most inland areas, while fresh codfish is most plentiful near the source of supply. If it is well wrapped, codfish can be refrigerated for 2 days. It can be frozen for up to 9 months if well wrapped.

Fresh codfish can be baked, broiled, poached, or prepared in casseroles. Codfish are usually pan fried but it has so many other cooking options, that most cooks don’t even try. Fresh or frozen fillets are cooked in much the same manner as ocean perch or haddock. Here are several different ways that you can use codfish for making a delicious fish meal.

Baked Codfish Loaf Recipe

Ingredients:

1 ½ pound cod fillets
1 ½ cup diced potatoes
2 onions, thinly sliced
3 tablespoons butter
2 teaspoons lemon juice
1 teaspoon dry mustard
Salt and pepper

Soak the codfish in cold water for 3 hours. Place the codfish and the potatoes in a saucepan and cover with water. Simmer for about 20 minutes and then drain and mash the codfish. Saute the onion slices in the butter until they become transparent. Combine the fish mixture, the onion slices, the lemon juice, the mustard, the salt and pepper in a greased casserole baking dish. Bake this at 400 degrees for about 20 minutes.

And if you like the first recipe, here is another delicious codfish recipe for you to try.

Easy Codfish Ball Recipe

Ingredients:

1 cup flaked codfish
2 cups diced potatoes
1 egg, slightly beaten
Dash of paprika
1 teaspoon melted butter
Pepper
Celery salt

Cook the codfish and the potatoes in a covered pan in boiling water until well done. Drain well and mash thoroughly. Add the remaining ingredients and beat until light and fluffy. Chill this mixture and form into small balls. Fry in hot oil until golden brown on all sides. Drain well. Serve hot with your favorite vegetable dish.