Gadus morhua

Cold water coasts of the Atlantic Ocean are home to cod. In Alaska, Pacific cod (Gadus macrocephalus) is widely caught. The Europeans, however, consider that a second-best option. Both are not the same as black cod, a distinct and much more expensive fish.

Cod Fertility

Millions of eggs can be laid by females of several fish species yearly. However, cod is among a handful of cold water species that can easily reach 20 kilograms or more, and some are larger.

There are ten million eggs laid a year by a large adult cod. As cod is a cannibal, the eggs are mainly eaten. Despite this, the potential for growth in cod farming is astounding. However, history shows that this is not the case.

Sustainably-Sourced Cod

Currently, Norway and Iceland supply most of the Atlantic cod stocks. Cod fishing is a well-managed industry in these countries due to large fish stocks. North Sea cod and Grand Banks cod have been the most popular varieties in the past few decades. However, these stocks lack management and only contribute 5% to wild cod supplies.

It’s Britain’s favourite

Britain’s favourite white fish is still cod. From fish fingers to battered cod and more, Brits spend £350 million on catch cod every year – the largest market in the world. We import nine out of ten of our cod.

How Does Cod Taste?

In addition to its subtle, almost creamy taste, cod is known for its flaky texture and firmness. Not fishy at all. In contrast to Pacific cod, which is firmer and tastier, there is a belief that Atlantic cod is softer and more flavorful. The most robust flavour comes from the fattiest fish, whereas cod is lean, so it will not taste fishy.

Frozen Fish Direct’s Cod Products

We always have specialised in frozen-at-sea Northeast Arctic cod fillets (cod fish are filleted and frozen immediately after capture). Fish trawled by net or line-caught are among the categories of our frozen at-sea fillets. As much as possible, we purchase line-caught fish. However, we sometimes use trawled fish, or in the absence of Norwegian fish, we use the Icelandic variety, an MSC-certified fish.

Whole frozen-at-sea fillets are available from us. In general, frozen-at-sea fish is considered a high-end product, costlier than fresh cod processed and frozen onshore.

Cod bullets and fillet steaks are also available. A wild-caught cod of this quality is the most costly, usually caught by boats that have been out at sea for only a few days. Usually, we purchase such fillets from Iceland, Norway, or our local waters, make fillet steaks and cod bullets, and freeze them immediately.

A unique characteristic of skrei cod is its leanness and fitness. A long journey of thousands of miles of juvenile cod from the Arctic reaches the Norwegian sea during February and March. Our ample supply lasts most of the year since we buy in bulk.

Throughout history, cod has mostly been salted – dried and preserved by burying in salt. Despite being shipped to hot regions, salt cod is still tasty years after it is shipped. In many countries, salt cod remains popular despite refrigeration taking over salting decades ago. It adds an extra dimension to the flavour. A wide range of grades is available for this cod product. Among the options we offer is a high-quality boneless, and skinless product.

In addition to its basic fresh fillets, the cod offers many other products. Cod liver, cod tongues, cod cheeks, and fresh and smoked cod roe are all big hits with our customers. Several forms of salt cod are available for sale at our online store. Cod heads are also available and make excellent soups.

The Best Way to Cook Cod

Typically, cod comes in fillets, so little prep is needed before cooking ( for example, removing excess fat, bones or skin). In most cases, the fillet will remain whole when grilling, baking or broiling, but if it is fried or prepared soup or stew, it should be cut up.

Cod is commonly prepared by frying. Fish and chips batter is traditionally made with flour, cornstarch, beer, sparkling water, baking powder, and salt. Fish should be dredged in flour, dipped in batter, and then fried nicely and crispy in hot oil.

Cod Recipes

Cod can be cooked in many different ways, and its versatility makes it an excellent choice for flavour combinations. Along with the recipes below directly requiring cod, it is usually possible to sub haddock, tilapia, snapper, or catfish for cod in any recipe that calls for white, firm fish.

  • Classic Fish and Chips
  • Cornflake-Crusted Baked Cod
  • Slow Cooker Fish Chowder
  • Easy Lemon Baked Cod Fish
  • Cajun Seasoned Beer Battered Fried Fish