COD

ACCREDIATIONS
BRC Accreditation MSC Accreditation Organic Accreditations
Gadus Morhua

A superb whitefish, to which chefs are coming back to with renewed enthusiasm. It 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 the 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 Cod. As for cooking, its very versatile and takes most flavours, but requires care as it is easily over-cooked.

Fillet

Single Fillet

straight

flap off (PBI)

J-cut

skin on

skinless

Fresh

grade

tongues

portion

cheeks

Smoked

dyed

natural

Frozen

flat

interleaved

IVP

tongues

Laminate

cheeks