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• 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

  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 100 grams (100g)
  Calories82	Calories from Fat 6 (7.4%)
  	% Daily Value *
  Total Fat0.7g	-
  Saturated fat 0.1g	-
  Monounsaturated fat 0.1g	-
  Polyunsaturated fat 0.2g	-
  Cholesterol43mg	-
  Sodium54mg	3%
  Potassium413mg	-
  Carbohydrates0g	-
  Net carbs 0g	-
  Sugar 0g	-
  Fiber 0g	0%
  Protein17.8g

• Recipe Ideas

  Coconut Cod Chowder With Seasoned Oyster Crackers

  Ingredients

  1½

  lb. skinless, boneless cod or halibut fillets

  2½

  tsp. kosher salt, divided, plus more

  5

  Tbsp. ghee or unsalted butter, divided

  2

  medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise

  6

  garlic cloves, thinly sliced

  1

  3" piece ginger, peeled, cut into matchsticks

  ¾

  tsp. ground turmeric

  ¾

  tsp. ground coriander

  ½

  tsp. ground cardamom

  1

  serrano chile, thinly sliced

  12

  oz. baby Yukon Gold or red potatoes, halved

  2

  13.5-oz. cans unsweetened coconut milk

  2

  celery stalks, thinly sliced, plus leaves for serving (optional)

  1½

  cups oyster crackers

  1

  tsp. paprika

  2

  limes, divided 

  Method

  1) Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chilli, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes. 

  2) Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed. 

  3) Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat. 

  4) Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside. 

  *Bon appetit

  
  

  
  

  
  

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