A superb whitefish, to which chefs are returning with renewed enthusiasm. It has a long, tapered body with a mixture of sandy browns, greyish greens and darker speckles.
Whole cod range from 500g to over 6kg, with the smaller fish (500g to 1.8kg) sometimes known as codling. While fillets from smaller fish are most commonly used, it’s at its best when loins or suprêmes are cut from larger 4-6kg fish, giving a meatier portion with large, succulent flakes of pure white cod. As for cooking, its very versatile and takes most flavours, but requires care as it is easily over-cooked.
Text by Seafish