How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time

Abstract

It is a common practice to prepare cod by simmering it in salty water (brine), and this is one of the standard methods among chefs and regular consumers. Cod, like seafood in general, is very sensitive to overcooking. This results in cook loss and renders the fish dry and unappealing. Professional chefs have enough expertise to time the cooking process skillfully. On the other hand, the typical modern consumer spends less and less time in the kitchen and needs more familiarity with preparing different types of food. In this study, we aimed to detail how to avoid excessive cook loss while preparing cod. This by framing accurate scientific methodology (measurements of temperature, liquid loss, salt content, and sensorial properties) to a more gastronomical approach. To do so, we used sous vide preparation to assess the effect of preparation time, temperature, and addition of salt. We show that traditional simmering is comparable to sous vide preparation if the temperature in the heating system is comparable. However, lengthy preparations produce excessive cook loss for both kinds of preparation, even when the target temperature is kept low. For meat, long thermal treatments are often used for tenderization purposes. Because most fish, including cod, are easily digestible and sufficiently tender to be served raw, minimizing the cooking time reduces the cook loss without any apparent gastronomical penalty. Our results show that adding salt further limits the cook loss during preparation, especially if salt is added before preparation. This effect is noteworthy for cod, and adding salt before cooking might be a routine useful for chefs and consumers alike. Any professional chef of course welcomes an overall reduction of cook loss that raises the gastronomic level. Regular consumers might appreciate less focus on perfect timing for a satisfactory meal.