Pack details
- 1kg of premium cod fillet, skin on, pin-boned
- Centre-cut loins — thick, uniform, no thin tail pieces
- Bright white flesh, large clean flake, sweet flavour
How to cook
- Bake at 200°C for 12–15 minutes with butter, lemon and parsley
- Beer-batter and deep-fry at 180°C for 5–6 minutes — pub fish & chips
- Poach in milk with bay and peppercorns for 8–10 minutes — fish pies and Sunday-night suppers
- Pan-fry skin-side down in butter for 4–5 minutes for crisp skin — classic bistro
Sourcing and delivery
- Cod from sustainably managed North Atlantic fisheries
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
