Cod - Portions & Fillets
Good Quality Cod is Awesome
Still one of the best white fish available on the UK market, generally in plentiful supply except a couple of days after a public holiday while the Fishermen sober up. The price does vary thoughout the season based on catch conditions, and weather, it is often more expensive now than Haddock which used to be a cheaper alternative. See our cooking and recipe guide for more information about this lovely fish. The £ Per Kg Price is shown below, select the fillet size and packing to see the final price.
Our Cod is Certified Kosher and is generally supplied skin on
- Product Information
Cod is a bottom feeding fish living along side Haddock, Sole, Skate, Halibut, Turbot. It has been a "stable of the table" for many years. It is recognisable from its distinctlive white line along its side. It is fished in several ways, either line caught or trawled, generally line caught fish are thought to be more sustainable but its always as well to ask about which type of fish you are getting and simply decide what you prefer.
Normally the fish are caught and processed on board the trawler and as long as they are chilled or frozen quickly they will will reach you in good condition. We buy fresh line caught fish and fillet here in Lowestoft.
We offer Fresh Cod in 200g portions or 500g fillets. It is available loose or vacuum packed. We also offer freshly frozen in the same sizes and packs and have a full range of smoked cod from our own smokehouse. If you are going to use the fish in two or three days you can simply keep it in your fridge, if you want to use in within 5 days get it vacuum packed, there is no extra charge and if you want you can put it straight in the freezer where it will keep as fresh as the day you froze it for a good 6 months.
Delivered to your door or collect from one of our Mobile Markets - the choice is entirely yours.
There is no charge for Vacuum Packing
- Cooking Guide
Cod is rarely eaten raw but if it is make sure it's extremely fresh and free from signs of any visible damage Other than using Cod in fish stews it is rarely blended or blitzed prior to cooking. If you are making Fish Cakes or Fish Sausages you can briefly blitz before onward cooking but you need to make sure it is properly cooked afterwards. We generally leave the skin on Cod but can remove it if required. For pan Frying (Searing) its a good idea to cook it in butter or pure oil skin side down to give it a crispy texture. If frying, cook the fish until its white and flaky don't leave it translucent. Cod is often microwaved either in a light sauce or in a Microwave steamer bag. Usually a good idea to remove the skin either before cooking or before eating as it will go soft cooking it this way. Cod is great Grilled but sometimes difficult to see when cooked. If you like crispy skin then grill it skin side up first. You can always use tin foil to make it easier to turn the fish over to finish it off. A little Olive or Nut or Vegetable oil on the tn foil helps cook the underside. A high heat for a short time is a pretty good rule of thumb. Many recipes suggest baking Cod and this is a superb method of cooking. Make sure you cook in a hot oven around 200 degrees C (Gas 6) Quite often you can pre-cook potatoes, tomatoes and vegetables then add a light sauce like (Lemon / Dill / Parsley / Tarragon) or similar for 20 Minutes. Breadcrumbs over the top will add a little crunch texture. Cod is a fairly delicate fish so this method does not bring much to the party, but you may find the odd recipe that calls for it, but I suspect it will be an odd recipe. Steamed Cod is a very popular method of cooking the fish, make sure that its steamed covered so the juices remain in the cooking process, IT wont take long, follow the recipe.. We will supply Cod fresh, loose wrapped on the vans, or you can order it Vacuum sealed which will give it longer life and make it easier and less smelly to store. Keep it chilled or freeze it it will be fine for a few days fresh, but use your nose and your brains for best results.
- Nutrition Data
Nutrition Facts For a Serving Size of( g) Calories Calories from Fat( %) % Daily Value * Total Fat Saturated fat Monounsaturated fat Polyunsaturated fat Cholesterol Sodium Potassium Carbohydrates Net carbs Sugar Fiber Protein
- Recipe Ideas
Cod and chorizo stew
- 125g/4½oz chorizo, thickly chopped
- 1 brown onion, chopped
- 1 celery stick, chopped
- 3 garlic cloves, crushed
- 1 tbsp fennel seeds
- 150g/5½oz cherry tomatoes, halved
- 2 x 400g tins chopped tomatoes
- 2 x 400g tins white beans, such as butter, haricot or cannellini, drained and rinsed
- 300g/10½oz cod fillet, skin removed and cut into chunks (or use whole fillets and flake into chunks after cooking)
- 2 tsp olive oil
- 1 lemon, zested and cut into wedges
- salt and freshly ground black pepper
- salad leaves, steamed kale or broccoli, to serve
Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Lower the heat and stir in the onion and celery. Cook for about 5–8 minutes or until softened.
Stir in the garlic, fennel seeds and cherry tomatoes and cook for a couple of minutes, then add the chopped tomatoes and beans. Cover and simmer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6.
Season well with salt and pepper and arrange the fish over the top. Lightly press in so the fish is half submerged in the sauce. Drizzle the oil over the top and grind over a little more pepper. Transfer to the oven and bake for 8–10 minutes for chunks and 10–12 minutes for whole fillets, or until the fish is cooked through.
Sprinkle over the lemon zest and top with the lemon wedges. Serve with the salad leaves or greens.