./pul%20%20listrongPack:/strong%201kg%20net,%204–5%20loins%20at%20200–220g%20each%20(with%2020%%20protective%20glaze)/li%20%20listrongCut:/strong%20centre%20loin%20—%20the%20thickest,%20meatiest%20portion%20of%20the%20fillet/li%20%20listrongCatch:/strong%20wild%20Atlantic%20cod/li%20%20listrongForm:/strong%20skinless,%20boneless,%20hand-trimmed/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Cod-Loin-1kg-scaled-1-1.jpeg)
A 1kg pack of Atlantic cod loins — the thick, meaty centre-cut taken from above the lateral line of the fillet, hand-trimmed to standardised size and thickness. 4 to 5 loins per pack at 200–220g each, all skinless and boneless. Filleted and flash-frozen in Norway shortly after the catch. The loin is widely considered the premium cut of cod for good reason: it’s firmer, juicier and holds together better than thinner tail-end fillet portions, making it the chef-grade choice for plated mains, tray-bakes and serious fish-and-chips.
Pack details
- Net weight: 1kg (with 20% protective ice glaze)
- Loin count: 4–5 per bag
- Loin size: 200–220g each
- Cut: centre loin — thickest part of the fillet, above the lateral line
- Catch method: wild — never farmed
- Origin: Atlantic cod, filleted in Norway
- Form: skinless, boneless, hand-trimmed
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook cod loin
The loin’s thickness rewards high-heat methods that’d break thinner fillets apart. Pat dry before cooking, then choose:
- Pan-sear: dust with seasoned flour, sear in oil and butter over medium-high for 3–4 minutes each side until opaque; baste with butter for the last minute.
- Oven: 200°C for 14–16 minutes with butter, lemon, garlic and herbs.
- Beer-battered: the chip-shop upgrade — thicker bite than fillet. 180°C for 6–7 minutes.
- Tray-bake: on top of cherry tomatoes, butter beans, chorizo and smoked paprika at 200°C for 18–20 minutes.
- Panko-crusted (Bradley’s house favourite): coat in panko, oven-bake at 200°C for 15 minutes for a crisp, golden crust.
- Seafood stew: pairs naturally with mussels and prawns — add in the last 6–8 minutes of the simmer.
Pair with a chilled Muscadet, a lightly oaked Chardonnay or a cold pint of bitter for the battered version.
Sourcing and delivery
Wild Atlantic cod from a certified sustainable fishery, filleted and flash-frozen in Norway shortly after landing. Cod loin is the premium cut, with the most consistent texture and the meatiest portion size of any fillet cut — the right choice when you want cod to be the centrepiece, not just the white-fish base. Dispatched frozen from our UK warehouse in insulated packaging.
