Prepare the best cod
Although Dominga de Guzmán left the oldest record of cod consumption on the tables of Creole families in Toluca in the 18th century; her preparation has little to do with the December dishes that delight diners in the center of the country today.
According to Dominga de Guzmán's manuscript, the meat of this fish was mixed with ancho chili, cloves, cinnamon, olives, vinegar, and other local ingredients in Mexico's highest capital city.
The recipe, which gently blends the culinary fusion of its preparation with its deep roots in the Christmas season, stems from Catholic tradition. The Norwegian Seafood Council explains that cod found popularity in Catholic countries as an alternative to fasting and abstaining from meat during Holy Week.
It was not until 1930 that Bacalao a la Vizcaína became established as an essential part of Christmas tables thanks to the dissemination that the author Josefina Velázquez de León gave to the recipe.
Nordic crossing
Cod was a humble food caught in the North Sea, and along with other preserved ingredients, it was typically eaten in winter. It is believed that the first people to dry it in the open air were the Scandinavian Vikings, who gave it the name stockfish. This dehydrated food was light, nutritious, and easy to transport, making it ideal for long sea voyages of conquest.
The abundance of cod in Norway has made the country and its inhabitants experts in fishing and sustainable ocean management. The first inhabitants of Norway arrived on its shores 11,000 years ago in search of lands where fishing was plentiful. Since then, cod, a particularly abundant species, has been the most important resource for the country's fishing industry.
Several species of wild cod inhabit Norwegian waters. The most sedentary is the coastal cod, which spends almost its entire life in the shallow waters of the shoreline.
The Northwest Arctic cod, or skrei, lives in the northern Barents Sea, from where it migrates every winter to spawn off the coast of Norway. During this long journey, it increases its size and muscle mass, and reduces its fat content.
According to information from the Norwegian Seafood Council, since 1930 Mexico has become the largest consumer of cod from Norway, consuming 20 percent of the production of this fish.
Buyer's Guide
Although cod is a star on all kinds of shelves this season, the safest option is vacuum-sealed packaging, key to avoiding any kind of contamination.
Another indicator of quality is its traceability, according to Oceana – a non-governmental organization dedicated to marine conservation – in three out of ten cod sales, other species of lesser value, threatened or endangered, are also sold.
How to desalinate cod
- Cut the cod into portions and rinse off the excess salt under running water. Place the fish in a large bowl of water.
- Use three parts water for every part cod. The container with the fish should be kept cool, at 6 to 8°C throughout the process.
- Change the water every 8 hours. After 48 hours the fish will be ready to cook.
- After the cod has been desalted, its weight increases by up to 30%.
The expert touch
Here are some tips to ensure your success in the kitchen with this protein.
- Ingredients like garlic, lemon, cumin, paprika, cayenne and aromatic herbs are your best allies.
- A little white wine can add an elegant and subtle touch of flavor.
Common mistakes when cooking cod and how to avoid them
- Overcooking: One of the most common mistakes is cooking cod for too long. This dries it out and toughens its flesh. Use a timer and follow the recommended cooking times for each technique.
- Improper defrosting: Make sure you defrost it properly beforehand. The best way is to move it from the freezer to the refrigerator and leave it there for 24 hours.
