Cod

Cod is also used as part of the common name for several other fish species, and one species that belongs to genus Gadus is not commonly called cod.

Bolinhos de bacalhau (Portuguese: [buˈlĩɲuʒ ðɨ βɐkɐˈʎaw], lit. 'codfish cakes') or pastéis de bacalhau (Portuguese: [pɐʃˈtɛjʒ ðɨ βɐkɐˈʎaw], lit. 'codfish pastries') are a traditional Portuguese dish, typically made from a mixture of potatoes, codfish, eggs, parsley, onion and sometimes a hint of nutmeg.

Esqueixada (Catalan pronunciation: [əskəˈʃaðə]) is a traditional Catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs.

The most commonly eaten fish and seafood are: Cod (torsk), a once common white fish in general food preparation (baked, steamed, poached).

Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep's cheese, txakoli (sparkling white wine), and Basque cider.

A large number of fish dishes are popular today, based on such species as salmon, cod, herring, sardine, and mackerel.

Typically, Macanese food is seasoned with various spices including turmeric, coconut milk, and cinnamon, and dried cod (bacalhau), giving special aromas and tastes.