Premium Thick Cut Cod Fish Steaks
Premium Thick Cut Cod Fish Steaks
Cod cut across the bone into thick steaks, each one ringed with its dark scaled skin and filled with a solid disc of snowy white flesh. The muscle sits in clean, wide flakes with a faint sheen — the sign of a fish that was frozen hard and fast.
Steaks are the cut to choose when you want the fish to stay moist. Cook them skin-side down in a hot pan and finish in the oven, steam them briefly with ginger and scallion, or simmer them in a light tomato or coconut broth. The bone and skin keep the flesh from drying out, and they lift away cleanly once cooked.
- Cut across the bone into thick, even steaks
- Snowy white flesh in clean wide flakes
- Skin left on to hold the steak together
- Pan-fry, steam, bake or simmer in broth
Net weight 1000g. Keep frozen at -18°C or below. Avoid repeated thawing. Cook thoroughly before eating.
At the counter
A piece from tonight’s counter, chosen for depth of flavour and a texture that holds up to heat. Or to no heat at all.
After the counter
Keep it cold until you are ready. Straight into the fridge on arrival, or the freezer if you are saving it for later.
