Cod tongue is not actually a tongue. It’s a small, soft piece of gelatinous flesh cut from the underside of a cod’s head, near the throat and jaw. About the size of a chicken nugget, cod tongues have a delicate, slightly chewy texture that crisps up beautifully when fried. They’re a traditional delicacy in Newfoundland, Norway, and the Basque Country, and they’ve been eaten in parts of Europe since at least the 16th century.
What Part of the Fish Is It?
Despite the name, a cod tongue comes from the gelatinous muscle at the base of the fish’s mouth, not the actual tongue. It’s a boneless, oval-shaped piece of flesh with a texture softer and more slippery than a regular cod fillet. When raw, it looks pale and slightly translucent. When cooked, it firms up on the outside while staying tender and almost creamy on the inside. People often describe them as little cod nuggets.
In the Basque Country, the same cut goes by “kokotxa” (meaning “chin”), which gives a more anatomically honest picture of where the meat actually comes from. The French historically called them “langue de morue,” and some early English references used the word “nose,” so the naming has always been loose.
Where Cod Tongues Are a Tradition
Newfoundland is the place most closely associated with cod tongues today. Cod fishing was the economic backbone of the province for centuries, and cod dishes remain a staple of the local diet. Cod tongues hold the same iconic status there as seal-flipper pie or moose nose. They’re traditionally pan-fried and served with scrunchions, which are small pieces of fried pork fat rendered until crispy.
But Newfoundland is far from the only place with a cod tongue tradition. In the Basque Country, cod tongues have been eaten since at least the late 1700s. A royal proclamation in 1797 regulated their import to Bilbao from Portugal. In France, records go back even further: a Dominican monastery in Bayonne and a Norman landowner named Gilles de Gouberville both documented eating or purchasing them in the late 1500s. Norway and other Scandinavian countries also have a long tradition of preparing them.
On the American side, cod tongues were a valued product during the 19th and 20th centuries along the Pacific coast, cut from Pacific cod and Alaska pollock caught in the Bering Sea. In 19th-century New England, cod tongues served a practical purpose beyond food. Fishermen on George’s Bank and the Isles of Shoals would impale each tongue on a spike as a way to keep count of the catch. The rest of the head was tossed overboard. By the 1980s, deep-fried cod tongue and cheek had become a delicacy in Provincetown, Massachusetts and other Cape Cod fishing ports.
From Byproduct to Delicacy
For most of their history, cod tongues were a byproduct of fish processing. They were cheap, plentiful, and eaten by workers right on the docks. That changed dramatically after the collapse of the Atlantic northwest cod fishery and the moratorium on industrial cod fishing that lasted from 1992 to 2024. With cod suddenly scarce, what had been a throwaway cut became an object of culinary tourism. Prices rose, and cod tongues shifted from dockside snack to restaurant menu item.
In Newfoundland especially, the scarcity gave cod tongues a kind of cultural weight they hadn’t carried before. They became a symbol of the province’s fishing heritage, something visitors sought out specifically.
How Cod Tongues Are Cooked
The most common preparation is simple: season with salt and black pepper, dredge lightly in flour, and pan-fry in hot oil until golden and crispy on both sides. That’s the traditional Newfoundland method, and it works because the mild, delicate flavor of the meat doesn’t need much help. Some cooks use rendered pork fat instead of oil for a richer, more traditional result, though vegetable oil or olive oil works fine.
Cod tongues are typically served with a squeeze of fresh lemon and tartar sauce for dipping. For a full meal, they pair well with mashed potatoes, roasted potatoes, french fries, or a green salad. They work equally well as an appetizer or a main course.
Beyond the classic Newfoundland fry, other traditions take cod tongues in different directions. Basque cooks often prepare kokotxas in a sauce made with olive oil and garlic, coaxing out the natural gelatin to create a rich, emulsified coating. Deep-frying in a light batter is common in New England-style preparations.
Nutrition and Storage
Cod tongues are relatively low in calories, with a cooked serving coming in around 79 calories per 100 grams. They contain about 5 grams of protein and 6 grams of fat per serving, with zero carbohydrates. The fat content is higher than a standard cod fillet because of the gelatinous tissue, but they’re still a lean protein source overall.
Fresh cod tongues are highly perishable, like any fresh seafood. If you buy them fresh, keep them as cold as possible, ideally near 0°C (32°F) on ice. Stored this way, fresh fish products can last up to 14 days, but at typical refrigerator temperatures of 2 to 4°C, shelf life drops to around 5 to 7 days. Your best bet is to cook them within a day or two of purchase, or buy them frozen. Frozen cod tongues are widely available in Newfoundland and increasingly in specialty seafood markets elsewhere.