Cod tongue
Delicacy from the lower jaw of codfish.
Cod tongue is a variety meat from codfish, consisting of the boneless flesh of the lower jaw, including the chin barbel, despite cod lacking a true tongue. It is a delicacy in many cod fishery communities, including the Basque Country, Newfoundland, Iceland, Northern Norway, and Portugal, and has historical significance in France and both coasts of the United States.
- type
- variety meat
- source
- codfish lower jaw
- typical_weight
- 30–40 grams
- yield
- ~10 kg per 1,000 kg of gutted cod
- texture
- chewy, similar to scallop or filet mignon; chin barbel gelatinous
- regions
- Basque Country, Newfoundland, Iceland, Northern Norway, Portugal, France, United States
Lore & Background
Cod tongue is traditionally collected by youth in Northern Norway during the Lofoten Fishery season, where children as young as five work as tongue cutters. In the Faroe Islands, fishermen used a cod tongue box (lippukassan) to track individual catches. In the Basque Country, cod tongue consumption dates to at least the late 18th century.
Reader's Guide
Cod tongue holds cultural and economic significance in fishing communities, serving as a marker of individual catch and a source of income for youth. Its production and consumption reflect historical fishing practices, from the Faroese lippukassan system to the Basque tradition of kokotxa. The meat's chewy texture and gelatinous barbel make it a unique ingredient, prepared in various ways such as fried, boiled, or in sauces like salsa vizcaína or al pil pil. The decline of traditional tongue cutting in Norway due to mechanization and migrant labor highlights changing economic pressures in the fishing industry.
Did You Know?
- Cod tongue is not actually a tongue; it is the boneless flesh of the lower jaw, including the chin barbel.
- A mechanical cod tongue cutter was patented in Canada in 1980, and in Iceland and Norway in 1983.
- In the Faroe Islands, fishermen used a cod tongue box (lippukassan) to track individual catches and determine pay.
Frequently Asked Questions
What is Cod tongue in Belgian cuisine?
Cod tongue is a prized variety meat cut sourced from the lower jaw region of a codfish, which includes the chin barbel even though cod do not possess a true tongue. It is treated as a delicacy rather than an everyday cut.
Where exactly does Cod tongue come from on the fish?
It is the boneless flesh taken from the cod's lower jaw area, and a single piece typically weighs between 30 and 40 grams. The cut also retains the gelatinous chin barbel attached to the jaw.
What is the texture of Cod tongue like?
Fans describe it as notably chewy, with a mouthfeel often compared to scallop or filet mignon. The attached chin barbel adds a distinct gelatinous element to the bite.
How much Cod tongue can you harvest from a cod?
The yield is roughly 10 kilograms per 1,000 kilograms of gutted cod, which makes the cut relatively scarce. This low yield is a major reason it is regarded as a specialty item rather than a common protein.
Where is Cod tongue traditionally enjoyed?
It holds a place of honor in cod-fishing communities across the Basque Country, Newfoundland, Iceland, Northern Norway, and Portugal. It also carries historical significance in French coastal cooking and along both coasts of the United States.
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