Cod’s Head & Shoulders
Ingredients 7 ingredients
Possible health benefits
General information, not medical advice.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Ingredients.—Sufficient water to cover the fish;
- 5 oz.
- of salt to each gallon of water.
- Mode.—Cleanse the fish thoroughly, and rub a little salt over the thick part and inside of the fish 1 or 2 hours before dressing it, as this very much improves the flavour.
- Lay it in the fish-kettle, with sufficient cold water to cover it.
- Be very particular not to pour the water on the fish, as it is liable to break it, and only keep it just simmering.
- If the water should boil away, add a little by pouring it in at the side of the kettle, and not on the fish.
- Add salt in the above proportion, and bring it gradually to a boil.
- Skim very carefully, draw it to the side of the fire, and let it gently simmer till done.
- Take it out and drain it;
- serve on a hot napkin, and garnish with cut lemon and horseradish.
- Time.—According to size, ½ an hour, more or less.
- Average cost, from 3_s.
- to 6_s.
- Sufficient for 6 or 8 persons.
- Seasonable from November to March.
- Note.—Oyster sauce and plain melted butter should be served with this.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Slotted spoon
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Colander
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Kettle