Dos De Cabillaud

"Dos de cabillaud" is French for a cod loin or cod back fillet — the thick, boneless top cut of Atlantic cod. For gout, the important question is purine load.

Purines in cod

Cod sits in the moderate purine band, roughly 100–110 mg per 100 g. That is well below sardines, anchovies, mackerel, mussels and shrimp, but above most vegetables, eggs and dairy. It therefore belongs in the "occasional, modest portion" group rather than being either a free food or a banned one. A 120–150 g serving is a sensible ceiling; eating cod daily is not advisable while uric acid is poorly controlled.

Other gout-relevant factors

Cod contains no fructose, no alcohol and no yeast extract, all of which are bigger flare triggers than the fish itself. It is a lean protein source with omega-3 fats, selenium, iodine and vitamin B12, so it is a better pick than processed red meat. Preparation matters: salt-cured or smoked cod can carry several grams of sodium per portion, and high sodium intake tracks with hypertension, a common companion to gout. Battered, deep-fried cod adds refined flour and oil, unhelpful if you are also managing weight.

Practical advice

Grill, bake, poach or steam it, pair with vegetables, and keep total seafood to roughly two meals per week. During a flare or a run of frequent attacks, cut back like you would with any fish. This is general information, not medical advice.