Please explain "cod throat"

[Fat Guy]

The new restaurant North End Grill in New York City has an item on the menu, "Cod Throats Meuniér." What do you think it could be? A quick Google search for cod throats turned up ear, nose and throat specialists in Cape Cod.

[rarerollingobject]

Maybe similar to kokotxas, a Spanish dish. Like this.

[Hassouni]

Could it be what's often called collar?

[Dian]

I believe it's the same as cod's tongue? There are pictures of what they look like raw here

[Ashen]

I was just going to post the same thing.. I am fairly certain it is a cod tongue. I think they have used the word throat instead because tongue might turn people off, and it actually is the throat muscles not a tongue.

http://www.theglobeandmail.com/life/cod-got-your-tongue/article762497/

cod tongues are actually my wifes favourite meal .. They are an aquired taste , with the texture usually being what people have issue with. I much prefer cod cheeks myself as they have less of a gelatinous texture.

Edited March 22, 2012 by Ashen (log)

[weinoo]

Could it be what's often called collar?

I was hoping that this was the closest, but probably not.

It's one of my favorite things to order in a sushi restaurant, when available. Usually, it's hamachi or salmon, and salted and broiled, practically nothing better. Also, no one wants to share it.

I expect that soon we'll find fried cod's tails on the menu at fancy places around town.

[LindaK]

RRO has it right, I think. A basque specialty. Search for Kokotxas de bacalao and you'll find many examples.

Believe it or not, just yesterday I deleted several photos of them from my phone's camera. There was a great display of bacalao products at the Boston International Seafood Show last week and I took a few photos. But they were lousy shots and I thought, why will I ever need these? Hit the garbage pail icon. Just checked my office computer to see if they'd synced there but no such luck.

[annabelle]

I expect that soon we'll find fried cod's tails on the menu at fancy places around town.

I expect you're right. I don't understand going out to eat, let alone paying top dollar, for something that used to be used for court bouillon.

First they came for the cheap cuts of beef, and short ribs now cost a ton. Now, the fish frames.

[rarerollingobject]

Could it be what's often called collar?

I was hoping that this was the closest, but probably not.

It's one of my favorite things to order in a sushi restaurant, when available. Usually, it's hamachi or salmon, and salted and broiled, practically nothing better. Also, no one wants to share it.

I expect that soon we'll find fried cod's tails on the menu at fancy places around town.

I so love the collars too..so sticky and collagen-y and delightfully labour intensive to eat..in fact, I have a pile at home in the freezer that I think I'll grill up for dinner tonight.

[Fat Guy]

I emailed Floyd Cardoz, the chef at North End Grill, and asked what he means by cod throat and whether it is the same as the Spanish kokotxas. He said yes.

[bague25]

In French, it's joues de cabillaud (cod cheeks)... it's supposed to be special part of the fish (read an expensive cut)