Steamed cod tastes tender, a bit like tofu, and has a feeling of melting in the mouth. The meat is very delicate and can be eaten raw with mustard like salmon. It has a unique fragrance and umami taste, and tastes like crab leg meat. Red in color and delicious in taste.

Cod is rich in omega-3 fatty acids, which is very important for the development of nervous system and can also resist inflammation. Protein content is also high, but the cholesterol content is the lowest among fish. In addition, cod is also rich in vitamins A, D, E and other minerals.

Extended data:

Cod meat looks white, and there is no particularly thick and obvious red line on it. The skin of the fish section is white or gray, and the meat is delicate. Fish scales are dense and small, and they are pressed one by one. Most of the cod on the market are frozen slices, and the cross section is real cod.

Cod is an endangered species, the catch is strictly limited, and the production area is mostly in Canada, so the price is not too low, generally around 80 yuan per catty, and silver cod per catty 150 yuan or above. It is worth noting that cod is rich in nutrition, but its shelf life is short, so we should pay attention to freezing treatment.

People's Network-Three Methods of Distinguishing Cod from Fake Cod