Cod Fillets

Store on ice in the coldest part of your fridge immediately after purchase. Freeze in airtight containers or wrapped tightly to prevent freezer burn.

Raw, uncooked values. Excellent source of lean protein and B vitamins.

Pat fillets dry with paper towels before cooking—this helps them brown better and cook evenly.

Don't overcook; cod is done when it flakes easily with a fork and the center is opaque (usually 10–15 minutes depending on thickness).

Thaw frozen cod in the fridge overnight, not at room temperature.

Pair with acidic flavors (lemon, tomato, vinegar) to brighten the mild taste.

Cooking at too high a temperature, which dries out the delicate flesh.

Not seasoning enough—cod's mild flavor needs salt, pepper, and herbs to shine.

Thawing at room temperature, which encourages bacterial growth.