Cod is the Beyoncé of white fish—everyone knows it, and for good reason. It’s thick, meaty, and flakes into big, beautiful hunks when cooked. You’ve seen it in fish and chips, but it’s also a star in chowders and baked dinners.
Just don’t overcook it, or you’ll turn a superstar into a sad, dry sponge. Trust me on this one.
Haddock is Cod’s slightly sassier cousin. It’s leaner and has a sweeter, more delicate flavor. In the UK, it’s the traditional choice for the perfect fish supper, and it’s also the star of Scottish smoked varieties.
If you see “Finnan haddie” on a menu, say yes. You’ll feel like you’re eating breakfast at a cozy seaside pub.
