Cod Loin

The fleshiest and noblest part of the cod, this white fish is distinguished by its large, immaculate flakes. Very low in fat, it dries out quickly. Culinary science often requires a prior brining (10% saltwater bath for 20 minutes) to dissolve some of the surface myosin, allowing the flesh to retain its intracellular water during cooking. Cooked to pearlescence (at a low temperature around 50°C), its flakes slide over one another under the pressure of a fork.