Lean, mild and flaky, cod works with almost any side dish and pairs well with most flavors, as it's relatively neutral in taste. That said, some sides work best with deep-fried or broiled cod, while others have flavors, textures or temperatures that pair with baked or poached cod. Sometimes called scrod or whitefish, cod from the waters of Alaska and those farmed worldwide in recirculating aquacuture systems both make the Seafood Watch Best Choice list published by the nonprofit Monterey Bay Aquarium in California

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