Cod tongue

What is Cod tongue?

Cod tongue is not the actual tongue of the fish, but a boneless, triangular or V-shaped piece of flesh cut from the lower jaw, including the chin barbel. Each piece weighs about 30–40 grams. The texture is chewy, sometimes compared to scallop or filet mignon, with the chin barbel being more gelatinous. It is considered a delicacy in many North Atlantic fishing communities and is often fried, boiled, or cooked in sauces. The flavor and texture set it apart from regular cod fillet.

Where does Cod tongue come from?

Cod tongue has a long history in regions where cod fishing is central, such as the Basque Country, Newfoundland, Iceland, Northern Norway, and Portugal. In these places, it developed as a way to use more of the fish and became a valued part of local diets. The Basque import of cod tongue was regulated as early as 1797. In France, records of eating cod tongue date to the late 16th century. It was also a way for fishermen to keep track of their catch, with special boxes used to count tongues on fishing boats in Iceland, the Faroes, and France.

How is Cod tongue made?

The tongue is cut from the lower jaw of cod, either by hand with a knife or using a mechanical cutter. In some places, the cod head is impaled on a spike and the tongue sliced out. The cut is then cleaned and prepared in various ways: dredged in flour and fried, boiled with onions and butter, or cooked in olive oil and herbs. In Portugal and Spain, it is sometimes salted and fried or served in sauces. In Newfoundland, it is often fried in pork fat with crispy pork bits called scrunchions.

How and when is Cod tongue eaten?

Cod tongue is eaten as a main dish, snack, or festive food, depending on the region. In Spain, it is a popular Christmas dish. In Belgium, it is served with potatoes and butter, sometimes with vinegar and onion. In Iceland, it is boiled with onions and butter. In Newfoundland, it is fried and eaten hot, often on the docks or in restaurants. Cod tongue may be served alone or with accompaniments like potatoes, bread, or sauces. It is enjoyed both at home and in traditional pubs or special gatherings.

Kinds of Cod tongue

Regional versions reflect local tastes and traditions. In the Basque Country, cod tongue is cooked in salsa vizcaína or pil pil sauce. In Portugal, it is often salted and fried. Belgian preparations include frying with onion and vinegar. Newfoundland's version is fried in pork fat with scrunchions. In Norway, children traditionally cut and sell the tongues during the fishing season, and the dish is especially popular in the Lofoten region. Icelandic cod tongues are typically boiled rather than fried.

What Cod tongue means

Cod tongue carries cultural weight in fishing communities, symbolizing resourcefulness and tradition. In Norway, the practice of young people cutting tongues is a rite of passage and a way to learn about work and money. In the Basque Country, it has royal associations and is linked to festive meals. The counting of cod tongues was once central to dividing fishermen's earnings. In Newfoundland, it has become a culinary attraction. In Spain, it is part of Christmas celebrations. The dish connects people to their fishing heritage.

When Cod tongue is on the table

Questions people ask about Cod tongue

Good reading and sources

• In Norway, Kids Slice Out Cod Tongues for Serious MoneySmithsonian Magazine, Article
• Así son los txokos, las deliciosas sociedades gastronómicas del País VascoBBC, Article

• Cod tongue on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data