A 1kg bag of skin-on wild Atlantic cod fillets — approximately 4–5 fillets per pack, sustainably caught and flash-frozen on the boat to lock in freshness. The skin protects the flesh during high-heat cooking and crisps up to a delicious shatter under a hot pan or broiler. Britain’s favourite white fish, in the format chefs prefer.
Pack details
- Net weight: 1kg
- Fillet count: approximately 4–5 per bag
- Form: skin on, boneless
- Catch method: wild — never farmed
- Origin: deep Atlantic, from sustainably managed fisheries
- Frozen: flash-frozen on the boat after filleting
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook skin-on cod
Skin-on cod loves high heat. Pat the skin dry, season generously, and start skin-side down in a hot pan with oil — you’ll get crisp, glassy skin and gentle steam-cook on the flesh side.
- Pan-sear: 4 minutes skin-down in oil over medium-high, pressing gently for the first minute. Flip for 1–2 minutes off the heat.
- Bake: 200°C skin-up for 12–15 minutes with butter and lemon.
- Roast on a tray-bake: over cherry tomatoes, butter beans and chorizo — smoked paprika, parsley, crusty bread.
- Skillet with garlic-lemon butter: sear, then finish with a butter-and-lemon pan sauce, paprika and parsley.
Pair with a crisp dry French Muscadet or a Picpoul de Pinet.
Sourcing and delivery
Wild Atlantic cod from sustainably managed fisheries, filleted skin-on and flash-frozen on the boat. Dispatched frozen from our UK warehouse in insulated packaging.
