Seasonality – Year round
Catching Method – Pots, line caught
Raw Preparation – Yes, but other species preferred
Cooked With The Skin On – No, traditionally served skin off
Preferred Cooking Methods – Whole, pan-fry, bake, poach, steamed, crumbed/battered
Substitute Species – Gurnard, Butter Fish, Ling
The further south you head, the more cult status this fish takes on. In fact, it is hard to get Blue Cod eaters to try anything else. The flavor of this fish is delicate/mild and slightly sweet. It has a small soft yielding flake and when cooked the flesh turns super white.
Because of its delicate flavor and features, it is recommended to add a texture to the cooking process; popular choices are crumbing or battering Blue Cod when cooking.
The Asian culinary community also treasures the Blue Cod, often steaming it as a whole fish along with spring onions, ginger, soy style dipping sauces and the like.
