Easter is coming and one of the main dishes consumed at this time is cod.
A lean fish, cod has been one of the staple foods of the Nordic people since the 8th century, being consumed at that time mainly by the Vikings, as, once salted, cod lasted much longer and was ideal for being taken and consumed on large voyages. .
During the Middle Ages, cod became quite profitable, being adopted as one of the main sources of protein during Lent.
In the 15th century, Portuguese navigators became the main consumers and distributors of this fish, bringing this fish to Brazil and since then, cod has continued to be a fish much appreciated by the Brazilian population, especially during the Easter period.
Cod is rich in proteins, vitamins A, E, B6 and B12, sodium, calcium, phosphorus, magnesium and Omega 3, in addition to having a low calorie content.
Cod consumption can improve concentration, memory and vision and helps energy metabolism and the cardiovascular system.
Furthermore, the calcium, phosphorus and magnesium present in this fish help protect bones and teeth and Omega 3 helps in the formation of HDL (“good cholesterol”), preventing cardiovascular diseases and circulation problems.
Therefore, it can be said that cod is a food rich in nutrients and one of the great “treasures” of food for centuries. However, as it is a salty fish, it is important to pay attention to the amount of sodium present in cod. Before consuming it, we must desalt it, and to do this, we must wash it under running water, place it in a container covered with water in the refrigerator and change the water every two hours. Generally, cod desalting lasts between 12 and 24 hours, depending on the size of the fillet. After this process, the cod will be ready to be prepared in the form of delicious recipes.