Cod is a coastal demersal fish and is distinguished by its fine and delicate flesh. Traditionally, cod constituted the most common and popular fish in Messinia. Cooking methods and recipes include: pan-fried, boiled in soups, baked in the oven with vegetables and herbs (cabbage, eggplant, zucchini), stewed with tender green vegetables and rice pilaf. A cod festival takes place every year on the 6th of August at the village of Spiliatou Kyparissia, where visitors are offered cod dishes and wine free of charge.


Cod is a major source of protein and rich in vitamin B complex and iron. Cod is a coastal demersal fish with a low fat content (<5%), constituting a source of omega-3 fats. Omega-3 fats have heart-protective and anti-inflammatory properties, are important to eye health and reduce the risk of eye diseases. Omega-3 fatty acids also help reduce high blood pressure, and have beneficial effects on the central nervous system. Cod also contains a number of vitamins and trace elements, such as the fat-soluble vitamins A, D and the water-soluble B complex vitamins (B1, B2, B3, and B12). Finally, cod has main minerals and trace elements, such as calcium, phosphorus, zinc, selenium and iodine.

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