The ocean is called the "future food storehouse".Fish and shellfish in the sea provide nutrition-rich protein for humans.Eating deep-sea fish like cod is very beneficial to human health.Today, we introduce the water codfish.Water codfish is a kind of cold-water deep-sea fish; everyone may want to take a look.What is water codfish?Codfish is one of the largest caught fishes in the world and has significant edible and economic value.

The main types of cod available on the market include silver cod, water cod, and dragon cod.

Cod mainly distributes in the North Pacific and originally comes from cold waters ranging from Northern Europe to Canada and the eastern United States.Major countries producing cod worldwide are Canada, Iceland, Norway, and Russia. Japan's main production is in Hokkaido.In China, it is mainly distributed in the Bohai Sea, Yellow Sea, and northern East China Sea.The main fishing grounds are located in the north of the Yellow Sea, southeast of Shandong Gaogou, south of Haiyang Island, and the southeastern part of the East China Sea.

Due to excessive overfishing in the past hundred years, cod has been listed as an endangered species with strict catch limits.Water codfish is a type of deep-sea fish belonging to cod.Cod can be classified into silver cod, black cod, blue cod, golden cod, and long-tail cod. Water codfish's high moisture content leads to loose meat texture, large and hard scales, and poorer taste compared to other fish, with lower prices and nutritional value.There are many fake codfish in the market because they look similar to oily fish. Vendors may remove the scales of oily fish and sell them as codfish. From an appearance standpoint, there is not much difference between the two.Consumers must be careful; it's easy to buy the wrong one.

Not all experts agree that oily fish are suitable for consumption.In terms of nutritional value, silver cod has the highest, followed by water cod. Dragon cod can cause diarrhea and thus lacks any significant nutritional value.Although silver cod is superior in quality, water codfish's price advantage is undeniable.Water codfish costs around 80 yuan per kilogram on the market, while it only sells for about 10 yuan per kilogram.For thrifty families, water codfish is their first choice due to its lower prices.

Notably, there are no mentions of water codfish in domestic medical journals or books regarding any potential harm. However, both edible and nutritional value-wise, silver codfar exceeds water codfish or dragon codfish.

Generally, the codfish on our dining tables refers to silver codfish.Silver codfish is a cold-water deep-sea fish rich in oil, offering white, fine, and fresh meat when eaten.Its liver also contains abundant vitamin A and D.Therefore, many countries consider silver codfish as the main edible fish. In Europe, it's even called "the nutritionist of the table."

However, true silver codfish from Canada is scarce due to limited numbers and high prices in the market.The difference between water codfish and silver codfishBoth are types of codfish with similar appearances, making it hard for consumers to distinguish them.Currently, low-end codfish or mixed fish often pass off as silver codfish in the market.Market-sold silver codfish is usually sold without heads and cut into pieces. It's tough for ordinary people to identify genuine silver codfish in supermarkets; we can differentiate through price, scales, and meat quality.Genuine silver codfish has fine and tender meat with small silver spots on its body. Prices are at least 60-70 yuan per kilogram; anything below that is not real codfish.

From an appearance perspective, true codfish segments have white or gray-white skin, a light color, melt in the mouth texture, and unique fishy freshness.

It tastes sweet and smooth, allowing for raw consumption like salmon with horseradish.Below are tips to help you identify real versus fake codfish.Real silver codfish is usually priced over 100 yuan per kilogram. Those sold for less than 10 yuan per kilogram are counterfeit.When asking about the origin, silver and flat codfish come from countries like Canada and Russia with firmer meat commonly used in restaurants and shops.Chinese-produced silver codfish mainly originates from the Yellow Sea and northern East China Sea. Key fishing grounds include the north of the Yellow Sea, southeast of Shandong Gaogou, south of Haiyang Island, and southeastern parts of the East China Sea.Silver cod's bones are both greasy and tender to the touch.Despite various cooking methods for silver codfish, most professional recipes recommend removing its bones before serving. This means whole pieces can be eaten without any issues.Conversely, if the bones are still attached, it suggests there might be something fishy.

The central line in oily fish is usually pale yellow or pale red; true codfish doesn't have this feature.

In terms of taste, real silver codfish has lighter-colored meat, a sweet and smooth texture that melts in the mouth. Oily fish, on the other hand, has harder meat with darker coloration, giving off a distinct meaty aroma when fried but is generally greasy and coarse after cooking.If you cut a piece of codfish horizontally, true silver cod will have thick and round or oval-shaped flesh. Long and thin slices may indicate fake products.

Deep-fried Codfish CutletsKFC fans must be familiar with deep-fried codfish cutlets. Today, we'll teach you how to make these crispy and delicious fried codfish cutlets that don't fall short of KFC's quality.Preparation: 1 piece of codfish, 100 grams of flour, 100 milliliters of water, 1 egg, 1 tablespoon of sugar, 1 teaspoon of milk powder.Step 1. Mix salt into the flour, then add a little white sugar and milk powder, mix well and set aside;

2. Beat one egg thoroughly, dip cut pieces of codfish in the egg mixture. Note that fish pieces should be thickly cut to ensure even coating with the egg;3. Coat the dipped codfish strips in flour.4. Heat oil in a pan until it is 80% hot, then add the flour-coated codfish slices and fry until golden brown.Enjoying one of these cutlets hot, crispy on the outside and tender on the inside, truly delicious.

Here are some tips from us to help you make even more delicious fried codfish cutlets.1. Adjust sugar and milk powder quantities according to personal taste; control flour quantity as per your preference;

2. Ensure egg coating is just enough for an even coverage on the fish slices;

Fry codfish cutlets when oil reaches 80% heat.

Nature offers us much, but ensuring we eat with peace of mind isn't easy. So, always keep your eyes open to differentiate between good and bad food.Today, we will teach you how to make crispy and delicious fried cod cutlets.

Prepare the ingredients: 1 piece of cod,milling flour100 grams, 100 milliliters of water,an egg1 piece, 1 tablespoon of sugar,dairy powder1 tablespoon.

Steps:

1. First, add an appropriate amount of salt to the flour, then add a little white sugar and dairy powder, mix well and set aside;

2. Take one egg and beat it thoroughly, dip the cut cod pieces in the egg liquid, note that the cod pieces should be cut thick enough, and evenly coated with the egg mixture;

3. After dipping the cod pieces in the egg liquid, coat them with a layer of flour;

4. Heat oil in a pan until it's hot, then place the floured cod pieces into the pan to fry until the surface turns golden.

 Taking a bite while still hot, the outside is crispy and the inside tender, truly delicious.Here, our editor wants to give you some tips to help you make even crunchier and more delicious fried cod cutlets.

1. You can adjust the amount of sugar and dairy powder according to your taste, control the amount of flour yourself;

2. Do not dip too much in the egg liquid, just enough to coat the cod pieces evenly;

3．Fry the cod cutlets when the oil is heated to 80%.Sometimes, we need to be vigilant about distinguishing good food from bad, as nature provides us with many gifts, but it's not easy for us to eat with peace of mind.

Nature has bestowed many gifts upon us, but it's not easy to truly eat with peace of mind, so we must always keep a sharp eye on the quality of our food.