are cod and hake the same fish?
310850
It can be hard to think what to do with an unfamiliar fish, but all you need to remember is that hake is part of the cod family, so you can use it in dishes in place of cod or haddock – with certain provisos. ... The flakes are much smaller than those of cod, more delicate in structure and taste sweeter.
858328
Plaice and sole are essentially flat fish with a mild flavor and relatively light texture. Haddock on the other hand had more of the texture of lets say swordfish. More body for a better chocie of words. Cod is also a 'meatier' fish with a bit of a stronger taste.
1314484
Lean fish are those that are low in fat, such as flounder, sole, cod, red snapper, bass, perch, halibut and pike. Fat fish are those which are high in fat, such as salmon, tuna, trout, butterfish and mackerel. Lean fish, having almost no fat content, can easily become dry, particularly when overcooked.
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Mild. Most white fish—think tilapia, halibut, grouper, cod—are considered mild in flavor but sometimes have a delicate, sweet, and buttery taste.
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The white bass and the white perch are members of a family known as the temperate basses, Percichthyidae, and are closely related to a very popular saltwater game fish, the striped bass (Morone saxatilis).
330526
Hake is in the same taxonomic order (Gadiformes) as cod and haddock. It is a medium-to-large fish averaging from 1 to 8 pounds (0.45 to 3.63 kg) in weight, with specimens as large as 60 pounds (27 kg). ... Male and female hake are very similar in appearance.
203457
Pacific cod and Alaskan pollock are white, low-fat, mild fish. ... Both have a coarse flake when cooked and their bones make excellent stock, but the difference is in their texture: Pacific cod is nearly identical to its Atlantic cousin, just slightly less firm; pollock fish, on the other hand, is soft.
736242
Halibut is a member of the flatfish family that also includes flounder and sole, so it is a low-fat, white fish with mild-tasting meat. But where it differs from other flatfish is in its firm, steaklike texture that makes it especially tasty cooked on a grill.
1367575
Cod has a more mild, clean taste. Haddock is more flavorful and “fishy.” However, the difference between Cod and Haddock is more about shape and texture than taste. Cod fillets are thicker and firmer.
378648
Farmed cod are almost exclusively sold fresh and gutted or as fillets/loins. ... As opposed to many other aquaculture species, Atlantic cod aquaculture products are competing with cod from a large traditional fishery. Annual landings of cod are around 800 000 tonnes, 40 times the current production from aquaculture.
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['herring (bloater, kipper and hilsa are types of herring)', 'pilchards.', 'salmon.', 'sardines.', 'sprats.', 'trout.', 'mackerel.']
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Fish pie. Fish pie, also known as fisherman's pie, is a traditional British dish. The pie is usually made with white, often smoked, fish (for example cod, haddock or halibut) in a white sauce or cheddar cheese sauce made using the milk the fish was poached in.
1376648
Burbot are often times referred to as ling or lingcod. Taxonomically, this is incorrect though. Lingcod are in the family Hexagrammidae (commonly known as the greenling family), whereas burbot are in the Gadidae family (commonly known as the cod family). In fact, burbot are the only freshwater cod in North America.
1012652
The individuals belonging to Myxinoidea are commonly known as hagfishes. Linnaeus classified them as worms. They are represented by about two dozen species, the most common are Myxine, Eptatretus (Bdellostoma), and Paramyxine.
882247
They claimed their fish was 100% north pacific cod. Sure it was farm raised and not wild caught, but at least they let us know what we were eating. [EDIT: Arby's was gracious enough to notify us that the fish in their sandwich is Alaskan Pollock.]
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Nutrition. Cod is a low fat flaky white meat fish that is a good source of protein, phosphorus, niacin, and Vitamin B-12. An individual 100 g (raw) portion of cod has less than 90 calories, less than one gram of fat, and 17 grams of protein.
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Examples include small forage fish, such as sardines, herring and anchovies, and other larger pelagic fish, such as salmon, trout, tuna, swordfish and mackerel. ... Examples of white fish are cod, haddock and flatfish.