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 The Cod: description and Italian names

The cod is a fish from the body tapering, with tail to spatula, living in schools, measuring about ft 5,20 (1, 60 metres) in length and weight 100 lbs  (45 Kg). Spread to the seas in the North and in the Mediterranean Sea , in Italy it is easily found in the Tyrrhenian Sea , while in the Adriatic arrives up to the Marche region;

Of this fish is used everything, and in so very different: manners: who does not remember "cod liver oil" as invigorating? It is therefore subject to intensive fishing, and often worked directly on ships.

On the market it is available fresh, whole or in fillets but its more known varieties are those preserved. In Italian language when preserved under salt becomes baccalà and stoccafisso (stockfish) when it is dried and beheaded.  

The Italian cod recipes proposed by Italian Homemade Cooking



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