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Gadus Morhua Cod

Gadus Morhua Cod

Assado Cozido Caldo Filé

Carne branca Carne firme Pouca espinha

Baixo risco Sustentável

Esse peixe é fantástico

This is authentic cod! Also known as Gadus Morhua or Atlantic Cod. After drying, it becomes larger and wider, allowing for thick cuts. It also has a very uniform straw color and soft skin that peels off easily, especially after cooking. If you intend to make an impressive cod dish, don't skimp and go with this one.
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General information

General characteristics

Gadus Morhua originates from the North Atlantic and can be used in all bacalhau recipes. However, before starting to prepare the fish, it is necessary to soak it in a container with cold water and in the refrigerator for about 72 hours. During this period, the water should be changed every six hours. Norway would not be the country it is today if it weren't for a single fish: it all started with the Atlantic Gadus morhua. The history of the Atlantic Gadus morhua is the history of Norway.

Location and habitat

Scientific and other names

Gadus Morhua; Cod or Porto Cod

Other white fish

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