Cod and chips is the classic combo and the best eating fish out there
TirisfalFarmhand
Thought it was fried chicken for a sec, cod is even yummier 😋
Beneficial-Year1741
Looks great
like_lemons
I was just reading about cod today!!!!! Apparently it was a very economically important fish in like, the renaissance/age of exploration, because it dries easily and keeps well! It has a very low fat content, which makes salt more able to penetrate the middle of the fish faster, which enables it to cure faster, and be allowed to air dry as well. The resulting jerky (basically, I think) is hard and thin, and can be stored and transported easily. It took till the Renaissance for salted cod to be economically significant, because sea salt evaporation pools, which were the main methods of getting salt in Europe at the time only worked in lower latitudes than where cod lived, bc of the amount of sun they needed. (Obvi mining salt was a thing too, but that was rare) It took (theoretically, mayhaps) vikings introducing basque whale hunters to their cool hardy boats, and then the basque venturing up to Scandinavia and finding cod to put it together.
(Salted fish had been a thing since forever, like ancient Egypt 3000 bce, but they used the Mediterranean, more oily fish, which didn’t keep as well, and needed to be submerged in salt, instead of just dried out)
ANYWAYS go read salt by Mark kurlansky!!!!
DJHeapLeach
I love the louisiana beer batter you can get at walmarts. Gives it a nice cajun zing. Give it a try and crack a beer!
10 Comments
Looks delicious!
Looks like a perfect fry
Looks delicious 😋
Gotta have some homemade tartar sauce with it!
Cod damn
Cod and chips is the classic combo and the best eating fish out there
Thought it was fried chicken for a sec, cod is even yummier 😋
Looks great
I was just reading about cod today!!!!! Apparently it was a very economically important fish in like, the renaissance/age of exploration, because it dries easily and keeps well!
It has a very low fat content, which makes salt more able to penetrate the middle of the fish faster, which enables it to cure faster, and be allowed to air dry as well. The resulting jerky (basically, I think) is hard and thin, and can be stored and transported easily.
It took till the Renaissance for salted cod to be economically significant, because sea salt evaporation pools, which were the main methods of getting salt in Europe at the time only worked in lower latitudes than where cod lived, bc of the amount of sun they needed. (Obvi mining salt was a thing too, but that was rare)
It took (theoretically, mayhaps) vikings introducing basque whale hunters to their cool hardy boats, and then the basque venturing up to Scandinavia and finding cod to put it together.
(Salted fish had been a thing since forever, like ancient Egypt 3000 bce, but they used the Mediterranean, more oily fish, which didn’t keep as well, and needed to be submerged in salt, instead of just dried out)
ANYWAYS go read salt by Mark kurlansky!!!!
I love the louisiana beer batter you can get at walmarts. Gives it a nice cajun zing. Give it a try and crack a beer!