Cod tongue

Cod tongue
	Newfoundland cod tongue
Type	Fish, offal
Place of origin	Basque Country; Belgium; Canada; Faroe Islands; France; Iceland; New England; Northern Norway; Pacific Northwest; Portugal; United States;
Region or state	Cod fisheries
Associated cuisine	Basque cuisine; Belgian cuisine; Canadian cuisine; Faroese cuisine; French cuisine; Icelandic cuisine; New England cuisine; Norwegian cuisine; Pacific Northwest cuisine; Portuguese cuisine;
Main ingredients	Cod
	Media: Cod tongue;

Cod tongue is a variety meat from codfish. Given that cod do not have a tongue nor a basihyal tooth plate, the cut actually consists of the boneless flesh of the lower jaw, including the chin barbel. Depending on technique, it is a triangular or V-shaped cut.

Cod tongue is a delicacy in many cod fishery communities: in Basque Country; off the Grand Banks Fishery of Newfoundland, Canada; Iceland; Northern Norway, where cod tongue is traditionally collected by the youth of the community during fishing season; and Portugal. It was historically produced and eaten in other areas, including France and both coasts of the United States.