Whole

Fish

Whole

Cod whole is the intact fish for roasting, steaming, or salt curing. On the bone, flesh stays moister; a whole fish makes a dramatic table piece with simple seasoning. Scale, gut, and score; stuff lightly with herbs and lemon if desired. Cook until the flesh near the backbone flakes—carryover heat finishes the thickest part.

Track this ingredient

Unit

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 94.9

Amount per 100 g

  • Total Fat 1.98 g
  • Saturated Fat 0.4 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.77 g
  • Polyunsaturated Fat 0.81 g
  • Cholesterol 51.9 mg
  • Sodium 84.1 mg
  • Salt 0.21 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 19.3 g
  • Water 76.2 g
Detailed nutrients

Whole form averages edible parts as typically consumed.

History

Whole cod were roasted, boiled, and salted across the North Atlantic for centuries.

Banquet tables and port towns featured whole dressed cod as feast food.

Home cooks returned to whole small cod for oven roasts when supply allowed.

An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.