Is there still a ban on cod fishing

A.� The ban, which was imposed by the European Commission to help revive depleting cod stocks, has been lifted now. The ten-week ban on cod fishing within a 4,000-square mile zone was part of an emergency recovery plan to help protect cod during the crucial spawning period.� It effectively meant that from February to April, all fishing boats that could catch cod were banned from the coast of East Anglia to France, around the coast of Norway, and off the west coast of Scotland. Now that the ban has been lifted, cod has returned to restaurant menus. Supermarkets, however, such as Marks & Spencers and Waitrose source their cod from places such as Iceland and were not badly hit by the ban.

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Q.� Why was a ban imposed in the first place

A.� Cod stocks around the UK had become dangerously low, according to experts. The World Wildlife Fund declared it a 'threatened species.' The North Sea last year yielded a harvest of only around 50,000 tons, which is markedly different to the 1970s when a staggering 300,000 tons was�caught.�In 1994, British households bought 71,344 tons of cod, in 1999, they bought just 51,065. The average price of a plate of cod and chips has jumped from 85p 20 years ago, to �2.30 in 1990 and �3.10 now - rising up to �5 in London.

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Q.� So cod is big in Iceland is it

A.� Large numbers of cod are caught in Scandinavian waters and then sold in the UK, partly to satisfy the Brits' love of cod and fish and chips. Iceland is the main source of cod for the UK market, but Icelanders rarly eat it themselves, prefering haddock. The UK Norwegian Seafood Export Council is actively encouraging people to enjoy cod once more. They say the Norwegian government has succeeded in achieving a balance between catches and stock renewal�by setting quotas based on scientific research and by using high-tech equipment which helps prevent them catching immature fish.

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Q.� How do the Norwegians serve cod

A.� One easily adaptable recipe is this:

Take 4oz bacon, chopped; 4oz mushrooms, 4oz frozen peas; 5oz cod fillts or cutlets; some salt and pepper and a knob of butter.

Put the bacon, mushroom and peas in a well-greased shallow ovenproof dish. Season the fish and place on top of the bacon and vegetables. Put a piece of butter on top. Cover and bake in the oven at 180C (350F) Mark 4 for 20 minutes. Remove lid and bake for a further 10 minutes. This recipe serves four.

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Q.� What else does cod work wll with

A.� The large white flakes are perfect for a family fish pie or combined with other fish. Try a cheesy fish bake, using 1lb of cod fillet and serve with green vegetables.

Take 1lb cod fillet

1/2 pint fresh milk

1 bay leaf

1oz butter

1oz flour

4oz grated cheese

1lb sliced new potatoes

A can of drained anchovy fillets

Add the cod to the milk and bring to boil in a saucepan with the bay leaf. Simmer for 15 minutes until the fish looks flaky. Drain and keep the liquid. Flake the fish and throw the bay leaf away. Make the fish liquid up to 1/2 pint using extra milk. Then place fish liquid, flour and butter in a pan, whisking continuously until sauce thickens and becomes smooth. Stir in fish and half the cheese. Arrange half the potatoes in a well greased ovenproof dish and pour over the sauce. Cover with the remaining potatoes. Sprinkle with cheese and top with anchovies. Bake in the oven at 200C (400F), gas mark 6 for 30 minutes. This dish serves four.

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By Katharine MacColl