Overview

Gadiformes are an order of ray-finned fish that includes cod and its close relatives. They are found in marine waters worldwide, with a small number of freshwater species. Many major food fish belong to this order, prized for their mild flavor, flaky white flesh, and versatility in cooking.

Origin and history

Gadiformes are distributed across the Atlantic, Pacific, and Arctic oceans, with major commercial fisheries centered in the North Atlantic. Cod (Gadus morhua) in particular has been an important species in European and North American fishing economies.

Varieties and aliases

  • Cod (Gadus morhua, Gadus macrocephalus)
  • Haddock (Melanogrammus aeglefinus)
  • Pollock (Pollachius pollachius, Pollachius virens, Gadus chalcogrammus)
  • Hake (Merluccius merluccius and other species)
  • Whiting (Merlangius merlangus)
  • Ling (Molva molva)
  • Cusk (Brosme brosme)
  • Blue whiting (Micromesistius poutassou)

Culinary uses

Gadiformes are prepared in nearly every cooking method: frying, baking, grilling, poaching, steaming, and salting. Cod is the classic fish for fish and chips in the United Kingdom and for bacalao (salt cod) in Spanish, Portuguese, and Latin American cuisines. Haddock is commonly smoked to produce finnan haddie. Pollock is widely used in processed products such as fish sticks, imitation crab (surimi), and fast-food fish sandwiches. Hake is popular in Spanish cuisine, often served with a green sauce (merluza en salsa verde). The mild, lean flesh pairs well with butter, lemon, herbs, and capers.

Cross-cuisine context

Gadiformes do not feature as prominently in traditional Mexican cuisine as tropical species such as snapper (huachinango), grouper (mero), or sea bass (robalo). However, salt cod (bacalao) is an exception, used in dishes that reflect Spanish colonial influence. In other LA-relevant cuisines, cod and pollock are used in Japanese cuisine for fish cakes (kamaboko) and in hot pot dishes. In Korean cuisine, pollock (myeongtae) is used fresh, dried, or fermented in a variety of preparations, such as soups or fermented side dishes.

Notes for cooks

  • Fresh gadiformes should have a mild, clean scent and firm, translucent flesh. Avoid fish with a strong fishy odor or dull, discolored flesh.
  • Salt cod requires soaking in cold water for 24 to 48 hours, changing the water several times, to rehydrate and remove excess salt before cooking.
  • Lean gadiformes can dry out quickly. Cook just until opaque and flaky, and consider poaching or using a moist cooking method to preserve tenderness.