A superb whitefish to which chefs are returning with renewed enthusiasm now that sustainable (eg MSC certified) stocks are widely avail-able. The cod 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 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. As for cooking, cod is very versatile and takes most flavours, but requires care as it is easily over-cooked.
Here are some of the latest recipes for this particular species of fish.
To discover even more tasty meals, be sure to check out our full recipes section for a range of starters, snacks, main meals and sides.