Cod fillet

Cod fillet is a lean, white meat cut that comes from cod, a cold-water fish highly valued in global cuisine for its mild flavor and firm yet tender texture. This fillet is ideal for a wide variety of culinary preparations, from stews and casseroles to frying and baking, as it cooks quickly and absorbs flavors well.

Cod originates primarily in the North Atlantic waters, especially off the coasts of Norway, Iceland, Canada, and the British Isles. Historically, it has been a staple food in the diet of various European and American cultures due to its high nutritional value and versatility in the kitchen.

Regarding its properties, cod fillet is low in fat and calories but rich in high-quality protein, B-complex vitamins (such as B12 and niacin), and essential minerals like phosphorus and selenium. Furthermore, it is an excellent source of omega-3 fatty acids, which are beneficial for cardiovascular health.

In Hispanic America, cod fillet may also be known simply as "cod in fillets" or, in some regions, as "white fish fillets". However, the term "cod" is the most common and recognized in both traditional and modern recipes.