Fish of cold waters, it is in winter, from February to April, that it is the best.
Once popular and despised, this great fish is now on the menu of the best restaurants.
Its flavour, the delicacy of its boneless white flesh, is particularly appreciated by chefs.
Cod or cod, France is the only country in the world to make a distinction between the two. While “cod” refers to fresh fish, “cod” is dried and salted fish.
Marc Lecroisey, the head of The Table of Liliesgives us all its secrets of cooking and accompaniments to sublimate this once despised fish and today star of all gourmets.