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Cooked Cod Question How long do you bake it and on what degree temp? HOw long does it last in fridge cooked? Can you freeze it after cooking? I need to start pilling dd with this as she is itching too much from organic chicken so going to give this a try as she use to do great on white potato but she throws it up now along with sweet potato so i have to find something to pill her that will not affect her allergies |
hmmm, I usually bake fish at 400 degrees til it flakes. I think that the cooksbooks say 20 minutes for every inch of fish. I have kept cooked whitefish and salmon in a tightly closed container for about 5 days in the refrigrator. I've not frozen cooked fish so I'm no help there. but you can also poach the fish which doesn't take very long to cook, so if time permits, you can cook it every few days as you run out. Hope this helps. :) |
I just follow the bag for Ellie's Whiting. It's 25 minutes at 400 degrees. With all cooked food, I try not to go over three days in the fridge. Not sure if there are any rules on freezing cooked fish, but I do it all the time. |
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I would suggest using parchment paper and enclosing it while baking It will help to retain the moisture so the fish is not dry |
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I cook up a few weeks worth at a time then freeze it in daily portions. When I freeze it I keep it flat (thin) package and it thaws out fairly quickly. |
I have not done fish but I do 99% fat free turkey burger. I especially like to put it in airtight baggies when I freeze but not sure if it works well with fish. BTW - have you tried to hide a pill in Cod before? I am just curious if it will mask any pill odors being such a mild fish. Good luck and let us know how it works! |
I feed my mimi, boiled chicken with her kibbles that's the only way she will eat it. I would like to try something different. so i can give her fish or turkey burger? |
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does this fish have bones as i am paranoid about fish bones so smashing it up real well to make sure no bones dd loves it but she is a piggy |
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Hope it goes well for you! |
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Cod fillets should not have bones, and should break into "chunks" very easily. It has a buttery, sweet flavor so I imagine she loves it :) I'd still suggest mashing it a bit with your fingers to make sure, if there is a bone it will be around one of the chunks... I would never buy pre-frozen fish, but that is just my opinion - and it is one that tends to be quite strong;) We cook a great deal of fish for ourselves, and Remy gets some as well. Rockfish (Striped Bass), Halibut, Salmon- are all fish Rem gets. I am super paranoid about bones and mash it with a fork....I never buy supermarket frozen. We have a relationship with a fishmonger and everything we get is fresh from the commercial distributor. There should never be a fishy smell... |
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does wild have mercury in it as i know farm raised is not good and i know mercury can make them itchy too :( |
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Farm raising is generally associated with higher mercury content because of the food, run off and other circumstances surrounding farm raising. Wild generally is better. Plus you are supporting independent fisheries, ahh my capitalism streak is showing ;) ... back on topic. .. I don't know about farm raised cod vs wild cod. I know the the wild supply is down; I honestly don't know if the cod at my fish guy is farm or wild, I may ask the next time. Suggestion...find a local market - near you or SF - where you can purchase a wide range of whole fish, then get to know the people. That's how you'll get the good stuff. |
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Some of our very best friends live in Tulsa. We are there at least once a year to visit...charming. We always joke about the "river"... every time, and I literally mean every time, we are there is it dry. I am convinced the "high season" is pure fiction!! Bob actually sent me pictures one year to prove the water exists :) We've been to dinner at the Riverwalk (not sure that is what it is called) area which is lovely... |
I was a Navy brat and also lived a number of places as an adult. I learned to take advantage of the local fares.... Chesapeake Bay Crabs in southern MD, Jumbo Shrimp in the gulf, lobster in Maine, Elk and trout in Wyoming and good ole beef in Kansas City ;) |
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