Atlantic cod is a cornerstone of European and North American food culture, with a mild, flaky white flesh that has fed populations for centuries. It is sold fresh as thick fillets and steaks in the UK and US, and as salt-dried bacalhau in Portugal and Brazil — a product so culturally embedded in Iberian cuisine that Portugal alone is said to have a different bacalhau recipe for every day of the year.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Cod | |
| 🇬🇧United Kingdom | Cod | The national fish of the UK — classic fish and chips |
| 🇲🇽Mexico | Bacalao | Almost always sold salt-dried in Mexico |
| 🇦🇷Argentina | Bacalao | Sold salt-dried, used in stews and salads |
| 🇫🇷France | Morue | Morue is the salt-dried form; cabillaud is fresh cod |
| 🇪🇸Spain | Bacalao | A cornerstone of Basque cuisine — bacalao al pil-pil, bacalao a la vizcaína |
| 🇵🇹Portugal | Bacalhauprimary | Portugal's most beloved fish — always salt-dried, said to have 365 recipes |
| 🇧🇷Brazil | Bacalhau | Inherited from Portuguese tradition, sold salt-dried |
Culinary substitutes
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