Cod

Fresh cod should be used within 1 day of purchase. Store on ice in the coldest part of your fridge. Frozen cod keeps well for up to 3 months; thaw in the fridge overnight before cooking.

Don't overcook—cod dries out quickly. Cook just until the flesh turns opaque and flakes easily with a fork.

Pat dry with paper towels before pan-frying for better browning.

Frozen cod can be cooked directly without thawing; add a few extra minutes to cooking time.

Pair with bright flavors like lemon, herbs, capers, or tomatoes to complement its mild taste.

Lemon, lime, or vinegar

Olive oil, butter, or cream sauces

Tomatoes, capers, olives

Dill, parsley, thyme, bay leaf

Potatoes, root vegetables

White wine or light broths

Overcooking—even a minute or two too long makes cod tough and dry.

Not patting the fish dry before cooking, which prevents proper browning.

Seasoning too heavily; cod's delicate flavor is best with light seasoning.