Quotes About CoD

I don't get that much time to play, so when I'm with my mates, I usually only play 'CoD.'

a tax on salt cod that precipitated the War of Independence.

Triple-Citrus Ginger Black Cod

I dwell 'neath the shades of Harvard In the State of the Sacred Cod, Where the Lowells speak only to Cabots And the Cabots speak only to God

A little slower, sweetheart. Cape Cod is freezing over.

Sag Harbor, Cold Spring Harbor, Mystic, New Bedford, Nantucket, Cape Cod, Martha's Vineyard.

The biggest predator of fish like cod is other fish - and seals keep fish like that in check.

Eels from the Tiber are a traditional Roman delicacy, pan-cooked with soft onions, garlic, chiles, tomatoes, and white wine, but a much more common dish is baccalà , preserved salt-cured cod, which is fried in thin strips, then simmered in a tomato sauce flavored with anchovies, pine nuts, and raisins. For really good fresh fish, you are better off heading either up or down the coast, toward Civitavecchia to the north or Gaeta to the south.

And this is good old Boston,The home of the bean and the cod,Where the Lowells talk to the CabotsAnd the Cabots talk only to God.

My first memory in life is grilling my thumb to the griddle in our restaurant on Cape Cod.

The very best method (not practical in most areas) is to cook the cod in clear sea water, adding an extra portion of salt.

I started writing 'Cod' at a time when people were first beginning to take an interest in the problem of fisheries because the Grand Banks had closed.

I sometimes wonder how we're short of cod. There's gonna be a load deep down that are hiding. But it's a good reason to put the price up, and it means a load of people will have haddock. They should tell people they're running out of all sorts. Make 'em panic a bit.

Cod meat has virtually no fat (.3 percent) and is more than 18 percent protein, which is unusually high even for fish. And when cod is dried, the more than 80 percent of its flesh that is water having evaporated, it becomes concentrated protein - almost 80 percent protein.

Newfoundlanders debated over when the cod was coming back. Few dared ask if. Or what happens to the ocean if they don't come back?

Since the industrial revolution, Great Britain had been developing an ever-increasing market for groundfish - especially cod, haddock, and plaice - because fried fish, later fish-and-chips, became the favorite dish of the urban working class.

By the time the war ended, Iceland was a changed country. Not least among the changes, in 1944 it had negotiated full independence from Denmark. Now it was free to negotiate its own relations with the rest of the world. Because of cod, it had moved in one generation from a fifteenth-century colonial society to a modern postwar nation.

Typical of Iberia, both the Basques and the Catalans claim the word comes from their own languages, and the rest of Spain disagrees. Catalans have a myth that cod was the proud king of fish and was always speaking boastfully, which was an offence to God. Va callar! (Will you be quiet!), God told the cod in Catalan. Whatever the word's origin, in Spain lo que corta el bacalao, the person who cuts the salt cod, is a colloquialism for the person in charge.

Massachusetts had elevated cod from commodity to fetish.

Salt cod, morue, had slowly made its way up from peasant food in the south to become an honored French tradition. But not fresh cod.

The most highly developed salt cod cuisine in the world is that of the Spanish Basque provinces. Until the nineteenth century, salt cod was exclusively food for the poor, usually broken up in stews.

People who know fresh cod - from the great restaurants of France, to British working-class fish shops, to the St. John's waterfront - all agree on three things: It should be cooked quickly and gently, it should be prepared simply, and, above all, it must be a thick piece. Only a large piece can be properly cooked.

Oh Lord! Don't, don't start rhapsodising over that cod again, darling! I can't bear it and I know you are going to! She laughed. You don't understand. It was because it was so typically English.

I balanc'd some time between principle and inclination, till I recollected that, when the fish were opened, I saw smaller fish taken out of their stomachs; then thought I, "If you eat one another, I don't see why we mayn't eat you." So I din'd upon cod very heartily,