Fish
Belly
Cod belly cut from the fillet is the lower, softer third of the white side—higher moisture, finer flake, and a slight gelatinous quality when barely cooked. Ideal for gentle Asian simmering and milk poaching. Avoid prolonged high heat; the strip is thin and dries at the edges. A short salt cure firms the surface for cleaner pan work if you want colour.
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Unit
Characteristics
Preparations
BraisedCookedCrispedCuredFreshGrilledPan FriedPreparedRawRoastedWhole
Traits
BellyFine GrainLeanPortionPrep ReadyRichSlow Cook Or Crisp
History
Belly strips of cod were separated when sides were graded for salt curing.
East Asian retail labelled cod belly for hot-pot and steam dishes.
Chefs ordered belly-cut cod fillets for contrasting texture beside firm loin portions.