Its slightly yellow meat is nourishing, tasty, easy-to-digest and almost cholesterol-free. Codfish is a common name of several fish species classified mainly in the Gadus genus (Gadus morhua, Gadus macrocephalus and Gadus ogac) and is considered a migratory fish, living in cold, northern seas, generally small, although some species can weigh up to 100 kg and be almost 2 meters in length.
It was introduced as food by the Portuguese that, when fishing, were already salting their seafood as soon as the XIVth century, during the Age of Discovery, as a form of preserving meat.
It is nutritious, tasty, easy-to-digest, rich in minerals and vitamins and almost cholesterol-free.
