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Bacalhau dishes are common in Portugal, and also in former Portuguese colonies such as Cape Verde, Angola, Macau, Brazil, Timor-Leste and Goa.There are said to be over 1000 recipes for salt cod in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (it is one of the few species of fish not consumed fresh in this fish-loving country, which boasts the highest per ...
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The Sacred Cod is a four-foot-eleven-inch (150 cm) carved-wood effigy of an Atlantic codfish, painted to the life, hanging in the House of Representatives chamber of Boston's Massachusetts State House—"a memorial of the importance of the Cod-Fishery to the welfare of this Commonwealth" (i.e. Massachusetts, of which cod is officially the "historic and continuing symbol"). [2]
1. Place the broccoli into a 2-quart shallow baking dish. Top with the fish. Stir the soup and milk in a small bowl. Pour the soup mixture over the fish.
The haddock (Melanogrammus aeglefinus) is a saltwater ray-finned fish from the family Gadidae, the true cods.It is the only species in the monotypic genus Melanogrammus.It is found in the North Atlantic Ocean and associated seas, where it is an important species for fisheries, especially in northern Europe, where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan ...
The Atlantic cod (pl.: cod; Gadus morhua) is a fish of the family Gadidae, widely consumed by humans. It is also commercially known as cod or codling. [3] [n 1]In the western Atlantic Ocean, cod has a distribution north of Cape Hatteras, North Carolina, and around both coasts of Greenland and the Labrador Sea; in the eastern Atlantic, it is found from the Bay of Biscay north to the Arctic ...
Microgadus tomcod Walbaum. — Poulamon atlantique, Petit poisson des chenaux, poulamon, petite morue, loche. — (Atlantic tomcod, Tomcod, Frostfish, Tommycod), is a type of cod found in North American coastal waters from the Gulf of St. Lawrence, Estuary of St. Lawrence River and northern Newfoundland, south to Virginia.
Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish ...