Cod can grow to 6m (20 feet) long and 50kg in weight, although there are probably none of the larger fish left.\u00a0 At one time plentiful, they were under-appreciated and over-cooked.\u00a0 To make matters worse, they were frequently covered in gluten-laden flour, just the thing for someone with a gluten allergy or celiac disease.\u00a0 Not.<\/p>\n

Now that there are hardly any left, we appreciate them all of a sudden.\u00a0 And they are less likely to be coated in wheat flour, especially if you or me are cooking them.<\/p>\n

Line-caught fish are less likely to be damaged, and the alternative, trawling, is extremely damaging to the environment.\u00a0 Why do the to the environment what gluten does to your body?<\/p>\n

Most often, you can buy fillets or steaks.<\/p>\n

Cod can be cooked in lots of ways.\u00a0 Don’t overcook it or it won’t be all it could be.\u00a0\u00a0 You can cook it with stronger spices or other flavors if you like.\u00a0 Grilling is not recommended as the texture will degrade.<\/p>\n

Haddock<\/h3>\n

These fish live on shoals in cold seas off Europe and North America.\u00a0 They are called scrod in the US.\u00a0 Similar to cod, they fish are smaller, the flesh more delicate and less flaky than cod.<\/p>\n

Haddock is best in winter and early spring when the flesh is firmer.<\/p>\n

When it comes to cooking, haddock is similar to cod.<\/p>\n

Hake<\/h3>\n

Hake is found in most cold and temperate waters.\u00a0 Like cod, it can be caught by trawling, and like cod, it has been over fished.\u00a0 Line-caught is more sustainable and therefor preferable.\u00a0 It is known as ling or whiting in the US.<\/p>\n

The flesh looses consistency if not absolutely fresh so buy fresh and cook right away.\u00a0 There is high wastage for whole fish – expect to eat 60% of what you buy unless filleted.\u00a0 You can use the head to make fish soup so don’t throw it away, boil it instead!\u00a0 If buying steaks, try to get them from near the head where the flavor is best.<\/p>\n

You can poach, bake (with lemon and herbs!) and remember not to over-cook.<\/p>\n

Ling<\/h3>\n

Ling is also in the cod family, but not to be confused with Hake which is also called Ling in the US.\u00a0 It lives in the Atlantic.\u00a0 Try to get line-caught.\u00a0 You can bake the whole fish or fillets, or use it in soups, pies or casseroles.<\/p>\n

Coley<\/h3>\n

These fish live in cold water.\u00a0 The flesh is an unappetizing grayish colour, so they tend to be cheaper than cod.\u00a0 The flesh does whiten during cooking.\u00a0 They are also known as pollock, saithe and coalfish.<\/p>\n

Be sure the fish is very fresh or it won’t be very nice.\u00a0 This fish works well with strong flavours so it is perfect for soups, pies and casseroles.<\/p>\n

Gluten Free Fish – More To Come<\/h2>\n

We’re part way through the list of round fish.\u00a0 There is lots more about fish to come.\u00a0 And the bigger series on gluten free foods has more than just fish!\u00a0 Keep an eye on the series, it’s always growning!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Gluten free foods, there are lots of them!\u00a0 This is one of a series on gluten free food and covers just some fish – a great basis for a gluten free meal. Fish is an excellent source of protein and a great start to a gluten free meal.\u00a0 And with so many varieties, you need […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[256],"tags":[268,36,37,248,176],"_links":{"self":[{"href":"http:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/1292"}],"collection":[{"href":"http:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/comments?post=1292"}],"version-history":[{"count":5,"href":"http:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/1292\/revisions"}],"predecessor-version":[{"id":1298,"href":"http:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/1292\/revisions\/1298"}],"wp:attachment":[{"href":"http:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/media?parent=1292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/categories?post=1292"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/tags?post=1292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}