Question about Cod

[jcattles]

DH & I went out for dinner tonight. I ordered cod. I'm not all that familiar with the different types of cod. Anytime I've had it, it was white, flaky, and tender. Tonight when it was served, it was translucent, extremely firm (almost rubberlike) and not flaky at all. It was hot in the center. I wasn't sure if it was done so I did send it back, but the second one came out just like the first. So I guess my question is, Do you think it was done and/or was it a different type of cod that I haven't seen before? I did eat a few bites, but in the end the meal as a whole was just unedible to me. I think I managed about 6 bites before I admitted I just couldn't eat it.

[Fritter]

The issue with "cod" is that there are several different species in the same family. Some are now starting to market Pacific Cod as "True Cod" although there is no regulation on the use of the term "True Cod". Possible semi-imposters for "true" or Pacific cod are pollack, hake, whiting and burbot and Cusk.
It is very un-likely that any restaurant that would substitute with Grouper or Halibut intentionally. Not only would it be possible that a savvy diner might notice the difference both Halibut and Grouper are far more expensive. Typically the inferior fish is passed off as "Cod" because it is less expensive.
If you really want to delve into the marketing end of fish sales ask about Scrod!

[FlyFish]

So, you see, this guy's going to Boston for the first time on a business trip and all his friends tell him he's just gotta have the scrod. So, he gets into a taxi at Logan and the first thing he asks the driver is "Hey, do you know a good place where I can get scrod in this town?" Cabbie looks over his shoulder and says "Buddy, I've been asked that question a thousand times in a hundred different ways, but never in the past pluperfect subjunctive!" (Rimshot)

[Sam Fujisaka]

It was clearly undercooked both times out.

[Burghfeeder]

I agree that it appears to have been undercooked. In the Pittsburgh area, fish sandwiches are a staple and I've always been suprised that they are almost all made of cod. Not that this is an unusual choice, but that it really is served everywhere. It is also usually served as the full filet, over a foot long! I go to a local tavern for the fish and they offer an additional bun for another $.50!

http://burghfeeding.blogspot.com/

[Humbucker]

I just had some sea bass the other night that was exactly as you describe your cod. Usually sea bass is very oily, tender and flaky, but this one had a rubbery texture, wasn't flaky, and wasn't very oily.

[Sal Vanilla]

It could have been cod. Look at these pics: http://www.inmagine.com/searchterms/c... Any look similar? Usually people are switcherooing halibut or grouper. Or they could have run out and decided for whatever strange reason to just serve you the fish and see if you would notice.

In any case rubbery is never acceptable. I trust it was deducted.

[dyharris]

I recently had the same experience with some cod, but it was some that I cooked from home. The problem I think is that the cod had been frozen first. So, in my opinion, your bad experience had more to do with the fact that the fish was not fresh! If I were you I would call the restaurant and ask if their fish is delivered fresh or not!

[kchurchill5]

Interesting, I use cod halibat, etc quite a bit and never saw that. As you said, I would think undercooked, but I am interested to see what others say. I am very curious.