Atlantic Cod Loin, Mid-Section
The middle of the fish and nothing else: thick, round loins cut from the centre body, so every steak is the same depth and the same flake.
What It Is
Atlantic cod loin, cut from the mid-section of the fillet rather than the tail or the belly. Each piece is a thick round steak of pure white flesh with a clean, mild sweetness and a flake that separates into large soft plates when it is cooked. There is no dark meat along the belly line, because the belly is not in the cut.
Where It Comes From
Wild-caught in cold northern water, where cod grows slowly and builds firm muscle rather than the soft, watery flesh of warm-water fish. Cut and frozen at sea, so the loins never sit in a hold waiting to be processed ashore.
Specifications
| Species | Atlantic cod, Gadus morhua |
| Cut | Mid-section loin, boneless, skin on |
| Form | Frozen, individually frozen steaks |
| Net weight | 2.5 kg per box |
| Count | About 8 to 10 steaks, 250 to 300 g each |
State on Arrival
Hard frozen individually, each steak loose in the box rather than frozen into a block. No ice glaze and no frost inside the packaging; heavy frost means it has thawed and been refrozen somewhere in transit.
Storage and Thawing
Hold at -18 C or colder for up to 6 months. Thaw overnight in the refrigerator, in a covered dish, never on the bench and never in warm water. Pat the surface dry before it goes in the pan — cod releases a lot of water and a wet steak will steam instead of browning.
Shelf Life and Delivery
Best within 6 months frozen. Shipped frozen with dry ice in an insulated liner and arrives hard; move it to the freezer on arrival. Once thawed, cook within 24 hours and do not refreeze.
How to Cook It
Cod loin is dense enough to take high heat without falling apart, which is why it is the cut to use when you want a crust.
- Pan-seared skin side down in a hot pan for 4 minutes without moving it, then 2 minutes on the other side.
- Oven-roasted 200 C for 12 minutes with butter, thyme and a squeeze of lemon.
- Poached in olive oil at 60 C for 15 minutes, then finished with salt and good oil.
- Steamed ginger, scallion and a little soy, 8 minutes, then hot oil poured over the top.
- Fish and chips cut into thick fingers, batter and fry at 180 C for 5 minutes.
Allergen Information
Contains fish. Packed in a facility that also handles molluscs and crustaceans.