Cod Blog: Recipes, Guides and Comparisons
Cholga is a Chilean bivalve mollusc that looks like a mussel but isn't. It's bigger,...
Cooking cod with the skin on completely changes the result: more gelatin, more flavor, better...
Gratin cod is one of those dishes that always work: they look good, impress, and...
Catalan-style cod combines desalted cod with raisins, pine nuts, tomato sofrito, and black olives. It...
Zarzuela is the great seafood stew of Catalan cuisine: a combination of fish and shellfish...
Bacalao a la Bilbaína is one of the great dishes of Basque cuisine: desalted cod...
Making homemade Cantabrian anchovies in oil is a slow but simple process that requires fresh...
Arengada is the smoked herring of Catalan tradition. For centuries, it was the fish of...
Salt-cured fish products are one of the Mediterranean's oldest gastronomic heritages: fish cured in salt...
Smoked sardines are a product that combines the best of two worlds: the intense flavor...
Zamburiñas are one of the tastiest and lesser-known shellfish outside of Galicia: small, intense, and...
Fish roe is one of the most diverse and misunderstood products in the culinary world....
