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There is almost no waste to a cod. The head is more flavorful than the body, especially the throat, called a tongue, and the small discs of flesh on either side, called cheeks. The air bladder, or sound, a long tube against the backbone that can fill or release gas to adjust swimming depth, is rendered to make isinglass, which is used industrially as a clarifying agent and in some glues. But sounds are also fried by codfishing peoples, or cooed in chowders or stews. The roe is eaten, fresh or smoked. Newfoundland fishermen also prize the female gonads, a two-pronged organ they call the britches, because its shape resembles a pair of pants. Britches are fried like sounds. Icelanders used to eat the milt, the sperm, in whey. The Japanese still eat cod milt. Stomachs, tripe and liver are all eaten, and the liver oil is highly valued for its vitamins.

How did cod change the world? I'm afraid that information is on a need-to-know basis only, and if you need to know, you will have to read this book! This book tells the story of the rise and fall of the cod fisheries of the North Atlantic, and includes a selection of cod recipes from the past 500 years.

A note for Mark Kurlansky: Fish and chips is not hyphenated, and it's a chip shop (chippie for short), not a fish-and-chip shop. I'll have cod and chips twice please, wrapped.

Nottingham Round the World Reading Challenge
NORTH ATLANTIC OCEAN


PS: Yowlyy has already asked to borrow this book, so if any of the Bookcrossers on my friends list are interested, I'll be doing a book ring.

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