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Fresh cod is usually sold in filets or as dos de cabilloud, the thickest finest bit, perfect for les fish et chips or grilled or fried or baked or steamed or made into accras.

Cabillaud aux herbes is a fillet, breaded with crumbs and herbs and fried, but there are many, many recipes.

Morue is salt cod, usually, although some use it for fresh cod as well.

Fish and seafood

Text © Dana Facaros

Image by agraria