As many resolutions and ambitions revolve around eating healthier and living simpler, our customers are proving that fish are the future. If you are no stranger to seafood, chances are you have had and enjoyed a traditional helping of fish and chips. One of the most popular fish of choice for this classic British treat is cod, a white fish that is part of the haddock and pollock family. Another prevalent use for cod is in baccalà, which is dried and salted for extra flavor. Though salt cod is a traditional Christmas Eve delicacy in Italy, it has invaded cuisines throughout the world and is valued as a favorite family appetizer or main course. Introduce your family to the wonder of fish by exploring our salted cod fish for sale.
Cod is a mildly flavorful fish and serves as a healthy alternative to traditional meats. Whether baked, boiled, or fried, baccalà is a great source of vitamin b12, iodine, selenium, and phosphorus. There are many popular styles for preparing cod for the table, but you can easily turn this fish into a weeknight meal favorite by pairing it with a casserole, potatoes, or rice. Caught straight from the Atlantic, this swimming marvel has proven cardiovascular benefits and can reduce risks of commonly known illnesses such as colon cancer, Alzheimer’s, and heart attacks. Choose three pounds of our salted cod fish for sale and you will soon discover the versatility of incorporating fish into your everyday routines. Explore our wide selection of seafood and meats today!
Baccala a la Romano
1 1/2 pounds baccala
1 quart chicken stock, recipe follows
4 cloves garlic, finely chopped
5 tablespoons extra virgin olive oil
1 cup milk
Salt and pepper, to taste
1 bunch Italian parsley, finely chopped to yield 1/4 cup
Soak the baccala in the refrigerator for 2 days in several changes of water. Rinse and pat dry.
Bring the chicken stock to a boil, reduce to a simmer and add the baccala. Cook 20 minutes at a simmer. Remove the fish, add the garlic, olive oil, milk and salt and pepper to taste, stir well to combine and cook 5 minutes. Return the fish to the pot, cook for 5 minutes, then serve sprinkled with chopped parsley.