When British colonists were first establishing their foothold in New England, it's unsurprising that fishing was a cornerstone of their emergent businesses and ability to keep themselves fed. Nowadays, we tend to think of cod as more of a United Kingdom fish than a United States one, but it was vitally important to American interests at one time. The ability to salt and cure it meant that it could be preserved for long periods of time, as long as it could be kept dry. All that had to be done was to hack off a portion, rehydrate it (and rinse off the salt), then roll it in other ingredients before frying.
Mixing the flesh into cod cakes was a popular meal at any time of day, a method whose popularity carried forward into recipes like the crab cakes of today. Cod being so inexpensive and versatile led to overfishing, and though cod is still readily available in fish-'n-chip platters, modern Americans have generally turned to more flavorful species for their piscine entrees.
For my dip back into the Atlantic waters for this Bite, I had cod prepared a few ways. The fried type is always good with a dash of vinegar or two, but I also wanted some straight-up grilled cod, so I marinated it, then threw it on the stove with some seasonings. It was fairly tasty just on its own, but I also made sure to make it the star of an actual dish, for which it was served with vegetables and rested on a vast bed of lentils.
Cod will never be my favorite type of fish, but it's certainly earned its place in the pantheon of American foods, and as a light springtime dinner, it can really hit the spot.
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