The white, mild flavored flesh of cod is available throughout the year and is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking.
Besides being an excellent low-calorie source of protein (a four-ounce serving of cod contains over 21 grams), cod contains a variety of very important nutrients and has also been shown to be useful in a number of different health conditions.
Fish, particularly cold water fish like cod, have been shown to be very beneficial for people with atherosclerosis and diabetic heart disease. Cod, specifically, promotes cardiovascular health because it is a good source of blood-thinning omega-3 fatty acids as well as an excellent source of vitamin B12 and a good source of vitamin B6, both of which are needed to keep homocysteine levels low. People have been enjoying cod as a food ever since this beautiful fish appeared in the Earth's waters, basically since time immemorial.
Like other fish, in addition to being consumed fresh, preservation techniques such as salting, smoking and drying were used to preserve the cod. This allowed it to be easily transported and stored and made it one of the most commercially important fishes during the Middle Ages in Europe. Salted and dried cod is still very popular today in many countries all over the world.
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