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Uses for cod scraps?

post #1 of 10
Thread Starter 

After breaking down whole cod at the restaurant I work at we are left with bits and pieces of cod flesh after portioning. I would like to find a use for them other than cod cakes. I was thinking about a cod mousse but cannot find a good way to go along with the menu. My other idea is a cod hushpuppy with a malt vinegar and salt aioli. Hmm. I've done a bit of digging and haven't really found much.

Any other suggestions for the use of the leftover flesh?

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #2 of 10

The classic   Fish Cakes

CHEFED
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CHEFED
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post #3 of 10

Make into bite size portions, batter, deep fry, serve as a bar appetizer...

post #4 of 10
A chowder , mini tacos , cod croquettes with aioli, Thai fish cakes on lemon grass sticks , cod artichoke and white bean dip, cod fritters, Russian blinis, eggplant and cod terrine.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 10

I'm making cod brandade fritters served with roasted red pepper coulis

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 10

Turn it into a seafood "sausage"

post #7 of 10
Thread Starter 
Quote:
Originally Posted by MaryB View Post
 

Make into bite size portions, batter, deep fry, serve as a bar appetizer...


We already have a fish and chips bar appetizer otherwise that was what were were going to do. I decided on cod hush puppies for the bar patrons. We are able to use up all of of our scraps and they sell out each night. Woo hoo!

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
Reply
Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #8 of 10
Quote:
Originally Posted by helloitslucas View Post
 

After breaking down whole cod at the restaurant I work at we are left with bits and pieces of cod flesh after portioning. I would like to find a use for them other than cod cakes. I was thinking about a cod mousse but cannot find a good way to go along with the menu. My other idea is a cod hushpuppy with a malt vinegar and salt aioli. Hmm. I've done a bit of digging and haven't really found much.

Any other suggestions for the use of the leftover flesh?

Salt the cod, not just lightly, but packed in salt. Let it sit for 4-6 days and then rinse. Basically a mock-salt cod. At this point you could do just about anything with it.

 

Poach it and flake it into potatoes flavored with bay and lemon, like a brandade that then gets pan-fried on one side and serve with malt vinaigrette dressed frisee and chives.

 

I also like to riff on frisee aux lardons with salt cod, frisee, warm bacon vinaigrette and egg. 

 

Salt cod also makes an excellent Puttanesca pasta, if that kind of thing fits on your menu. 

post #9 of 10

You could always make a stuffed pasta side dish or fry the pasta for a bar snack

post #10 of 10

Chowder, tacos, seafood sausage were all good ideas. @DeepsouthNYC had a great idea. 

 

Just to throw one or two in.....how about running an Étouffée as a special or seafood egg rolls. Both cost effective if you have other fish portioning scrap. 

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