Calling all fishmongers or fish experts?

Question

I have got a fresh cod(please no bashing me),I am not sure how I prepare to cook it as in do I need to take the gills out,and do I need to skin it if I am going to fillet it,and I am not sure how I should go about this.Any help would be greatly appreciated.

Answer 1

get a good pair of scissors,and a sharp knife. is it gutted??? if not make an incission on its belly and rip out the guts.now get your knife and just where the gills are insert your knife and run it to the backbone,now when you feel the backbone with your knife run it all the way down to the tail,and out just before the tail,repeat on the other side and you should have two nice fillets,leaving the head,backbone and tail end in one piece.this can be used for fish stock.....now take your scissors trim of the fins and youre ready to cook. if you see any red worms in the fillets pick them out with tweezers and sling em. they are common in cod,and are harmless...enjoy.

Answer 2

I have skinned many a fish in my day. First, start with a SHARP knife. Cut the head off of the fish. And then the tail. Then start at wherever you cut the tail off, and make a cut ALL the way up to the top of the head that is not there. Then proceed to grab the guts at the beginning of the neck, and pull down. Cod usually have scales, so use your fillet knife to remove the scales. Then that fish is ready for cookin!

Answer 3

Well the most important tool is a sharp knife, razor sharp. On a fish there is really not all that much to eat if you want a tasty boneless peice. You can scale it then you filet it, you should end up with two equal sized peices from each side of the fish. Batter em and fry em up with lots of butter in your pan.

Answer 4

http://www.lunched.co.uk/Seafood/gutting.html

Have a read there - its actually quite an easy if messy job. You do need a good sharp knife though!

Answer 5

http://www.toptrout.co.uk/acatalog/Toptrout_How_to_fillet_a_fish_25.html

Answer 6

Crispy Cod
Cooking time 7-8 mins: microwave
Serves 2
20g/¾oz butter or margarine
2 cod cutlets
salt and pepper
2 rashers of bacon
small handful of potato crisps crushed
1. Place the fat in the dish and microwave on PL.9 for 30 seconds to melt.
2. Coat the cod and sprinkle with the seasoning. Cover and cook on PL9 for 3-4 minutes.
3. Remove the cover and baste with the juices, re-cover and cook on PL.9 for 1 ½ minutes. Remove from the oven and stand to one side covered.
4. Cook the bacon on a sheet of absorbent paper on PL.9 for 2 minutes or until crisp. Crumble the bacon over the fish and sprinkle with the crushed potato crisps.

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Cod Recipe 10:
Cod with Herb Sauce
Cooking time 10 mins: microwave
Serves 4
4 cod or haddock steaks
225g/8oz frozen mixed vegetables
salt and pepper
300g/10oz can condensed cream of celery soup, undiluted
2 tbls milk
1 tbls fresh parsley, chopped
1 tsp fresh thyme, chopped
1 tsp fresh tarragon, chopped
1 tsp grated lemon rind
1. Place the cod into the shallow dish and surround with the vegetables. Combine all the other ingredients and out over the fish.
2. Cover and cook on PL.9 for 10 minutes. Stand for 3 minutes before serving.

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Cod Recipe 9:
Smoked Cod & Prawn Cobbler
Cooking time 13 mins: microwave
Serves 4
500g/1¼lb smoked cod, skinned and cut into 2.5cm/1in pieces
25g/1oz butter or margarine
25g/1oz plain flour
300ml/½ pt milk
salt and pepper
1 tsp dry mustard
50g/2oz cheddar cheese, grated
100g/4oz peeled prawns

Topping:
175g/6oz granary flour
1 tbls baking powder
½ tsp dried parsley
pinch salt
40g/1½oz butter or margarine
1 egg, beaten
2 tbls milk
grated Parmesan cheese
1. Place the cod in a shallow casserole dish, cover with pierced film and microwave on PL.9 for 3 minutes. 2. Place the fat in a 900ml/1½pt bowl and microwave on PL.9 for 40 seconds. Stir in the flour, then gradually add the milk and microwave on PL.9 for 3 minutes, or until thickened, stirring 2-3 times.
3. Season sauce with salt, pepper and mustard. Stir in the cheese, and prawns. Pour over the cod.
4. Make the topping: Mix the flour, baking powder, parsley and salt together. Rub in the fat. Add the egg and milk, and mix to a soft dough.
5. Turn onto a floured board, and roll out to about 2.5cm / 1in oblong and 1 cm / ½in. thick. Cut into 4-5cm / 1 ½ - 2in triangles.
6. Arrange around the edge of the casserole over the fish. Sprinkle with grated Parmesan cheese.
7. Microwave on PL.9 for 6 minutes, or until the dough springs back when pressed.

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Cod Recipe 8:
Balti Fish
Serves 2 as a main course
12-14oz (350-400g) cod or haddock steaks, filleted
3 tablespoons soya or sunflower oil
½ teaspoon fennel seeds
½ teaspoon black mustard seeds
¼ teaspoon lovage seeds (optional)
3 teaspoons bottled miced garlic
2 ½ teaspoons home-made curry powder
½ teaspoon turmeric
1 tablespoon garam masala
6 tablespoons dried onion flakes
3 fl oz (75ml) milk
1oz (25g) creamed cocunut, chopped
1 tablespoon chopped green pepper
1 fresh red chilli, chopped (optional); use more if you wish
2 tablespoons single cream
1 tablespoon chopped fresh green coriander leaves
salt to taste

Garnish:
fresh green coriander leave
desiccated coconut
1. Cut the fish into pieces about 1 inch (2.5cm) square.
2. Heat half the oil in a blati pan, wok or large frying pan. Stir-fry the seeds for 20 seconds. Add the garlic and stir-fry for 30 seconds. Add the remaining oil, the curry powder, turmeric and garam masala.
3. Add the onion flakes and stir-fry briskly. They will absorb the oil quickly and could start burning. Before they do, add the milk and creamed coconut. Bring to a simmer and add the fish, pepper and chilli if using.
4. Keep on stir-frying for about 5 minutes, then add the cream and fresh coriander.
5. Continue stir-frying for about another 5 minutes until the fish is cooked right through. Watch the liquid balance. The mixture should not be dry nor should it be swamped; you will probably need to add a tablespoon of water from time to time.
6. Add salt to taste, garnish with the coriander leaves and coconut.

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Cod Recipe 7:
Cod Steaks with Anchovy < Fennel
Serves 4
1x60g (2oz) can anchovy fillets
30g (1 oz) butter, plus extra for greasing
1 small onion, finely chopped
1 small fennel bulb, finely chopped
30g (1 oz) parsley, chopped
125g (4 oz) fresh white breadcrumbs
salt and black pepper
4 x 250g (8 oz) cod steaks
dill sprigs, lemon wedges, and watercress sprigs to garnish
1. Drain the anchovy fillets, reserving the oil. Cut the anchovies into small pieces and set aside. 2. Melt the butter in a pan, add the onion and fennel, and cook over a medium heat, stirring, for 5 minutes or until soft but not browned. Remove from the heat, stir in the anchovies, parsley, and breadcrumbs, and salt and pepper to taste.
3. Put the cod steaks into a buttered ovenproof dish and top each one with the anchovy and fennel mixture, pressing it down firmly with your hand.
4. Drizzle a little of the reserved anchovy oil over each steak. Bake the steaks in a preheated oven at 200°C (400°F, Gas 6) for 15-20 minutes until the cod is opaque and the flesh flakes easily from the bone.
5. Transfer to a warmed serving plate. Garnish the cod steaks with dill sprigs, lemon wedges, and watercress sprigs, and serve at once.


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Cod Recipe 6:
Smoky Cod Pie (with Smoked Salmon)
Serves 4
Time to prepare: 15mins
Time to cook: 1 hour
900g/2lb smoked cod (or haddock) fillets
600ml/1pt/2½ cups milk
2 bay leaves
115g/4oz button mushrooms, quartered
115g/4oz frozen peas
115g/4oz frozen sweet corn kernels
675g/1½lb potatoes, diced
5 tbsp low-fat natural (unsweetened) yoghurt
4 tbsp chopped fresh parsley
60g/2oz smoked salmon, sliced into thin strips
3tbsp cornflour (cornstarch)
25g/1oz smoked cheese, grated
salt and pepper
1. Preheat the oven to 200C/400F/Gas Mark 6. Place the fish in a pan and add the milk and bay leaves. Bring to the boil. Cover and then simmer for 5 minutes.
2. Add the mushrooms, peas and sweetcorn, bring back to a simmer, cover and cook for 5-7 minutes. Leave to cool.
3. Place the potatoes in a saucepan, cover with water, boil and cook for 8 minutes. Drain well and mash with a fork or a potato masher. Stir in the yoghurt, parsley and seasoning. Set aside.
4. Using a slotted spoon, remove the fish from the pan. Flake the cooked fish away from the skin and place in an ovenproof gratin dish. Reserve the cooking liquid.
5. Drain the vegetables, reserving the cooking liquid, and gently stir into the fish with the salmon strips.
6. Blend a little cooking liquid into the cornflour (cornstarch) to make a paste. Transfer the rest of the liquid to a saucepan and add the paste. Heat through, stirring, until thickened. Discard the bay leaves and season to taste. Pour the sauce over the fish and vegetables and mix. Spoon over the mashed potato so that the fish is covered, sprinkle with cheese and bake for 25-30 minutes.

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Cod Recipe 5:
Indonesian-Style Spicy Cod
Serves 4
Time to prepare: 10mins
Time to cook: 15mins
4 cod steaks
1 stalk lemon grass
1 small red onion, chopped
3 cloves garlic, chopped
2 fresh red chillies, deseeded and chopped
1 tsp grated root (fresh) ginger
¼ tsp turmeric
2 tbsp butter, cut into small cubes
8 tbsp canned coconut milk
2 tbsp lemon juice
salt and pepper
red chillies, to garnish (optional)
1. Rinse the cod steaks and pat them dry on absorbent kitchen paper.
2. Remove and discard the outer leaves from the lemon grass and thinly slice the inner section.
3. Place the lemon grass, onion, garlic, chillies, ginger and turmeric in a food processor and blend until the ingredients are finely chopped. Season with salt and pepper to taste.
4. With the processor running, add the butter, coconut milk an lemon juice and process until well blended.
5. Place the fish in a shallow, non-metallic dish. Pour over the coconut mixture and turn the fish until well coated.
6. If you have one, place the fish steaks in a hinged backed, which will make them easier to turn. Barbecue (grill) over hot coals for 15 minutes or until the fish is cooked through, turning once. Serve garnished with red chillies (if using), a crisp salad and crusty bread.

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Cod Recipe 4:
Salt Cod Fritters
Serves 6
Time to prepare: 30mins
Time to cook: 45mins
100g/3½ oz self-raising flour
1 egg, beaten
150ml/¼ pt/ 2/3 cup milk
250g/9oz salt cod, soaked overnight
1 small red onion, finely chopped
1 small fennel bulb, finely copped
1 rec chilli, finely chopped
2 tbsp oil
1. Sift the flour into a large bowl. Make a well in the centre of the flour and add the egg.
2. Using a wooden spoon gradually draw in the flour, slowly adding the milk, and mix to form a smooth batter. Leave to stand for 10 minutes.
3. Drain the salt cod and rinse it under cold running water. Drain again thoroughly.
4. Remove and discard the skin and any bones from the fish, then mash the flesh with a fork.
5. Place the fish in a large bowl and combine with the onion, fennel and chill. Add the mixture to the batter and blend together.
6. Heat the oil in a large frying pan (skillet) and, taking about 1 tablespoon of the mixture at a time, spoon it into the hot oil. Cook the fritters, in batches, for 304 minutes on each side until golden and slightly puffed. Keep warm while cooking the remaining mixture.
7. Serve with salad and a chilli relish for a light meal or with vegetables and rice.

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Cod Recipe 3:
Italian Cod
Serves 4
Time to prepare: 10mins
Time to cook: 35mins
25g/1oz/2tbsp butter
50g/1¾oz wholemeal breadcrumbs
25g/1oz chopped walnuts
grated rind and juice of 2 lemons
2 sprigs rosemary, stalks removed
2tbsp chopped parsley
4 cod fillets, each about 150g/5½ oz
1 garlic clvoe, crushed
3 tbsp walnut oil
1 small red chilli, diced
salad leaves, to serve
1. Melt the butter in a large saucepan, stirring.
2. Remove the pan from the heat and add the breadcrumbs, walnuts, the rind and juice of 1 lemon, half of the rosemary and half of the parsley.
3. Press the breadcrumb mixture over the top of the cod fillets, Place the cod fillets in a shallow, foil-lined roasting tin (pan).
4. Bake in a preheated oven at 200°C/400°F/Gas Mark 6 for 25-30 minutes.
5. Mix the garlic, the remaining lemon rind and juice, rosemary, parsley and chilli in a bowl. Beat in the walnut oil and mix to combine. Drizzle the dressing over the cod steaks as soon as they are cooked.
6. Transfer to serving places and serve immediately.

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Cod Recipe 2:
Indian Cod with Tomatoes
Serves 4
Time to prepare: 5mins
Time to cook: 25mins
3 tbsp vegetable oil
4 cod steaks, about 2.5cm/1in thick
salt and freshly ground black pepper
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 red (bell) pepper, seeded and chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp garam masala
1 x 400g/14oz can chopped tomatoes
150ml/¼pt/ 2/3 cup coconut milk
1-2 tbsp chopped fresh coriander (cilantro) or parsley
1. Heat the oil a frying pan, add the fish steaks, season with salt and pepper and fry until browned on both sides (but not cooked through). Remove from the pan and reserve.
2. Add the onion, garlic, red (Bell) pepper and spices and cook very gently for 2 minutes, stirring frequently. Add the tomatoes, bring to the boil and simmer for 5 minutes.
3. Add the fish steaks to the pan and simmer gently for 8 minutes or until the fish is cooked through.
4. Remove from the pan and keep warm on a serving dish. Add the coconut milk and coriander (cilantro) or parsley to the pan and reheat gently.
5. Spoon the sauce over the cod steaks and serve immediately.

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Cod Recipe 1:
Smoky Cod and Prawn Skewers
Serves 4
Time to prepare: 4 hours
Time to cook: 10mins
350g/12oz smoked cod fillet
350g/12oz cod fillet
8 large raw prawns
8 bay leaves
fresh dill, to garnish (optional)

Marinade:
4 tbsp sunflower oil, plus a little for brushing
2 tbsp lemon or lime juice
rind of ½ lemon or lime, grated
¼ tsp dried dill
salt and pepper
1. Skin both types of cod and cut the flesh into bite-size pieces. Peel the prawns , leaving just the tail.
2. To make the marinade, combine the oil, lemon or lime juice and rind, dill and salt and pepper to taste in a shallow, non-metallic dish.
3. Place the prepared fish in the marinade and stir together until the fish is well coated on all sides. Leave the fish to marinade and stir together until the fish is well coated on all sides. Leave the fish to marinate for 1-4 hours.
4. Thread the fish on to 4 skewers, alternating the 2 types of cod with the prawns and bay leaves.
5. Cover the rack with lightly oiled kitchen foil and place the fish skewers on top of the foil.
6. Barbecue (grill) the fish skewers over hot coals for 5-10 minutes, basting with any remaining marinade, turning once.
7. Garnish the skewers with fresh dill (if using) and serve immediately