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.