Cod: A Fishmonger's Guide

What Is Cod?

Cod is the white fish that built British fish and chips. Atlantic cod (Gadus morhua) is a cold-water species found across the North Atlantic, from the Barents Sea down to the Bay of Biscay, and across to the Grand Banks off Newfoundland. It’s the fish most people picture when they hear “fish and chips,” and for good reason: thick white flakes, a clean mild flavour, and a forgiving texture that takes well to almost any cooking method.

A mature Atlantic cod can weigh 25kg and live for 25 years, though most of what reaches the counter is much smaller, typically 2 to 8kg fish. The flesh is white, firm, and almost translucent when fresh. Once cooked, it breaks into the large, distinct flakes that are the species’ signature.

Where Our Cod Comes From

Most of our cod is landed in Iceland or the Barents Sea (between Norway and Russia). These two stocks are the gold standard for sustainability. Both are MSC-certified and tightly managed by quota. Icelandic cod is line-caught where possible, which means firmer flesh and less damage to the fillet.

We don’t buy cod that’s been frozen at sea unless we’re upfront about it. Day-boat fresh is always better, and Steve picks the fish at market based on what’s landed that morning, not what’s available cheapest.

The Best Time to Buy Cod

Cod is available almost year-round in the UK, but the quality changes with the seasons. Winter cod (October through March) is the best. The flesh is firmest and the flavour is at its peak. Spawning happens in late winter and into spring, and the fish are at their most condition heading into it.

Summer cod is leaner and less interesting. If you’re going to buy cod between June and August, ask whether it’s fresh in or whether the fishmonger has it on ice from earlier in the week. Better fish in summer: mackerel, bass, or sardines.

How To Cook Cod

Cod is one of the most forgiving fish to cook. The thick fillets hold their shape, the flavour is mild enough to take any sauce, and the flakes break apart beautifully on the plate.

Pan-fried: Heat a non-stick pan with butter and a splash of oil. Skin-side down for 4 minutes (don’t move it), then 2 minutes on the flesh side. Press gently with a fish slice to keep the fillet flat. Season at the end.

Baked: 200°C oven for 12-15 minutes depending on thickness. A knob of butter, slices of lemon, salt and pepper. That’s it. The fish is done when it flakes cleanly with a fork.

Battered: Cold beer-batter, oil at 180°C, 4-5 minutes until golden. The classic. Pat the cod completely dry first or the batter won’t stick.

Breaded: Batter is not the only way to get a crust, and plenty of people prefer this one. Flour, beaten egg, then breadcrumbs pressed on firmly. Shallow-fry in 3-4mm of oil for 3 minutes a side, or bake at 200°C for 15 minutes on an oiled tray. Lighter than batter, and it works in an ordinary pan.

Poached: Gentle simmer in milk or court-bouillon for 6-8 minutes. Brilliant for fish pie or for cod in parsley sauce.

In a fish pie: Cod is the backbone of any good fish pie. Combine with smoked haddock and salmon for the classic mix, or ask at the counter for our pre-cut fish pie mix, which has all three. It isn’t sold online, so call 01202 747661 if you’d like some put by.

Buying Tips From The Counter

Steve’s three rules for buying cod:

1. Buy thick, not thin. A 200g loin fillet beats a 200g tail piece every time. The loin is the prime part of the fillet: firmer flesh, better texture, holds together when cooked.
2. Smell it. Fresh cod smells of the sea: clean, slightly briny. If it smells of fish, it’s not fresh.
3. Press it. Fresh fillets spring back. Tired fillets stay dented.

Cod From Parkstone Fisheries

We cut our cod to order from whole Icelandic fish, landed within the week. Whether you want a single fillet for tonight’s tea or a family pack for a Sunday fish pie, browse our cod or call Steve on 01202 747661. Free delivery across all BH postcodes, £40 minimum order.