“Codfish”

In old cookbooks, in family kitchens along the North Atlantic, and in Boston’s own “Codfish Aristocracy” (families who made fortunes from the trade), the longer, saltier word lingers.

The Codfish Family of Three…

When people talk about “cod,” they’re often reaching for a single name that covers several different but equally beloved fish of the sea. Each has its own history, its own waters, and its own best way to shine at the table.

Atlantic Cod comes from the cold, deep swells of the North Atlantic. This is the fish that salted away in barrels and fed sailors through centuries; the fillet that flakes apart in golden fish-and-chips baskets from Maine to Cornwall. Mild, sweet, and snowy white, it’s the standard-bearer of the family—familiar, comforting, and endlessly versatile.

Pacific Cod, by contrast, swims the vast North Pacific. It’s a little firmer, a touch leaner, with a clean taste that holds its own on a hot grill or folded into a rustic stew. Pacific cod feels elemental—its flavor sharp with the salt air of Alaska, its texture sturdy enough for campfire cooking after a long day outside.

And then there is Black Cod—more properly called sablefish. Strictly speaking, it isn’t a cod at all, but its place among them is well-earned. Rich, buttery, and silken with omega-3s, black cod feels like a hidden luxury of the sea. Roast it simply, or marinate it in miso for a dish that borders on the sublime.

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Why “Codfish”?

Walk the wharves of New England a century ago and you’d never hear the word cod alone. It was always codfish—spoken quickly by fishermen, shouted in markets, printed on wooden barrels bound for Lisbon or Havana. The word carried the weight of commerce, of salt, of entire lives built on the back of this one fish.

Linguists trace it back to Middle English, where codde meant “bag” or “sack,” a nod to the fish’s belly heavy with roe. Add “fish” to it, and you had a name that was unmistakable in busy marketplaces where dozens of species jostled for attention. In coastal towns from Gloucester to St. John’s, codfish became more than just a name—it was an identity, shorthand for survival.

Over time, modern speech streamlined it to just cod. Restaurants, recipes, and seafood counters all favored the cleaner single word. But in old cookbooks, in family kitchens along the North Atlantic, and in Boston’s own “Codfish Aristocracy” (families who made fortunes from the trade), the longer, saltier word lingers.

Call it cod if you like. But if someone says codfish, know they’re speaking in the voice of tradition—echoing the docks, the barrels, the salted air of an older Atlantic world.

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RECIPES

1. Classic New England Baked Cod

Simple, light, and lets the fish shine.

Ingredients (serves 4):

• 4 cod fillets (about 6 oz each)

• 1 lemon (half juiced, half sliced)

• 2 tbsp olive oil or melted butter

• ½ cup breadcrumbs (panko for extra crispness)

• 2 tbsp fresh parsley, chopped

• Salt & pepper

Directions:

1. Preheat oven to 400°F (200°C).

2. Pat cod fillets dry, place in a lightly oiled baking dish.

3. Season with salt, pepper, and drizzle with olive oil or butter.

4. Mix breadcrumbs, parsley, and a little more oil; sprinkle evenly over fish.

5. Top each piece with a lemon slice.

6. Bake 15–18 minutes, until cod flakes easily with a fork.

7. Serve with roasted potatoes or a green salad.

Wine Pairings

1. Best Pair: Chablis (Chardonnay from Burgundy, France) → crisp, mineral-driven, with citrus notes that mirror the lemon and cut through the breadcrumbs.

2. Other Options: Sauvignon Blanc (Loire Valley or New Zealand), Albariño (Spain).

3. If you prefer red: A Pinot Noir (light-bodied, low tannin) won’t overwhelm the delicate fish.

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2. Portuguese-Style Cod Stew (Caldeirada de Bacalhau)

Rustic, hearty, and deeply flavorful.

Ingredients (serves 4–6):

• 1 ½ lbs cod fillets, cut into large chunks

• 4 tbsp olive oil

• 1 onion, thinly sliced

• 2 cloves garlic, minced

• 2 bell peppers, sliced

• 2 large tomatoes, chopped (or canned)

• 2 medium potatoes, thinly sliced

• 1 tsp paprika

• ½ tsp chili flakes (optional)

• 1 cup fish stock or water

• Fresh parsley, chopped

Directions:

1. Heat olive oil in a large pot over medium. Sauté onion, garlic, peppers until soft.

2. Add tomatoes, paprika, chili, salt & pepper; cook 5 minutes.

3. Layer potatoes on top, pour in stock, cover, and simmer 15 minutes.

4. Nestle cod chunks into stew, cover again, and simmer 8–10 minutes until fish is cooked through.

5. Sprinkle with parsley and serve with crusty bread.

Wine Pairings

1. Best Pair: Vinho Verde (Portugal) → light, slightly spritzy, balances the olive oil and tomato beautifully.

2. Other Options: Garnacha (Spain) for a light red, or a dry Rosé from Provence.

3. If you prefer hearty: A light Rioja Crianza with soft tannins works surprisingly well.

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3. Miso-Glazed Black Cod (Japanese Style)

A restaurant-quality dish that’s surprisingly easy.

Ingredients (serves 2–3):

• 1 lb black cod fillets (skin on preferred)

• 3 tbsp white miso paste

• 2 tbsp mirin

• 2 tbsp sake

• 1 tbsp sugar

Directions:

1. Whisk miso, mirin, sake, and sugar until smooth.

2. Pat cod dry, coat with marinade, and refrigerate 2–24 hours (longer = deeper flavor).

3. Preheat oven to 400°F (200°C).

4. Heat an oven-safe skillet, sear cod skin-side down 2–3 minutes until browned.

5. Transfer skillet to oven, bake 10–12 minutes until fish flakes.

6. Serve with steamed rice and sautéed greens.

Wine Pairings

1. Best Pair: Riesling (off-dry, German Kabinett or Alsace) → balances miso’s sweetness with acidity.

2. Other Options: Gewürztraminer (floral, spicy), Sake (Junmai Ginjo for elegance).

3. If you prefer red: A silky Pinot Noir from Oregon or Burgundy complements without overpowering.