Category
page 1Cod dishes

lutefisk
thumb|Lutefisk prepared to eat

Tarama
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.

stockfish
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
ackee and saltfish
Jamaican national dish
Bacalhau à Brás
Portuguese codfish dish
pastéis de Bacalhau
potato dish
cullen skink
thick Scottish soup made of smoked haddock, potatoes and onions
cod tongue
Variety cut from the lower jaw of codfish
Bacalhau à Zé do Pipo
Bacalhau casserole
baccalà mantecato
Venetian appetizer
Bacalhau à Gomes de Sá
typical fish from Porto, Portugal
Bacalhau à minhota
traditional codfish dish from Alto Minho, Portugal
Bacalhau com natas
Salt cod casserole