Cod fillet

Description

Cod fillet has a delicate, mild flavor and a light, almost snow-white meat structure that becomes juicy, flaky, and creamy after cooking. The skin is thin, and the flesh is firm, which makes portioning and even cooking easier. It is a source of lean protein with low fat and calorie content, providing B vitamins (especially B12), selenium, phosphorus, and iodine, as well as moderate amounts of omega-3 fatty acids. Regular consumption of cod supports muscle building and regeneration, heart health, and thyroid function. The fillet is perfect for frying, baking, steaming, grilling, as well as for soups and casseroles; it pairs well with citrus, butter, herbs, and light cream sauces, as well as with vegetables and grains. Store fresh fillets in the refrigerator at 0–2°C and use within 1–2 days, or freeze quickly at -18°C for longer storage, preferably vacuum-sealed; thaw in the refrigerator and do not refreeze.