Cod dishes

thumb|Lutefisk prepared to eat

Taramasalata or taramosalata (; from 'fish roe' < + Greek: 'salad' < ) is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked rather than cured cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod roe.

thumb|300px|right|Drying flake ('hjell') in Norway thumb|300px|right|Drying cod in Lofoten Islands thumb|300px|right|Codfish drying flake in Lofoten Islands

Jamaican national dish

Portuguese codfish dish

potato dish

thick Scottish soup made of smoked haddock, potatoes and onions

Variety cut from the lower jaw of codfish

Bacalhau casserole

Venetian appetizer

typical fish from Porto, Portugal

traditional codfish dish from Alto Minho, Portugal

Salt cod casserole