The cod with its firm white meat, which can be divided into flakes after cooking, makes the cod one of the coveted edible fish. In winter it is offered as skrei (winter cod).

Loins are usually commercially available with or without skin.

In this example, salt and acid suppliers are in the tapenade with Kalamata olives, capers and lemon zest. The mushrooms, arranged like scales, provide some umami.

Seared on the skin, then steamed further with a little fish stock and lid until the mushrooms have the perfect bite, then the fish is translucent and not overbuilt. Served in white . . .