How to Cook Frozen Cod

Standing in your grocery store seafood department, you see a counter with fillets of salmon, frozen cod and tuna bedded on ice, awaiting tenderness. Meanwhile, elsewhere in the store, packages of those same fish and more await behind a freezer glass door, each fillet vacuum-sealed, ready to be whisked home.

1. Quality Frozen Cod: Elevate Your Culinary Creations

Research shows that frozen fish can be as good as fresh, or even better, provided it is handled correctly. It’s an innovation that decreases waste, and helps bring seasonal bounty to the tables all year round.

The most important thing when cooking cod is to ensure that the internal temperature reaches 145°F as measured by a food thermometer. This will ensure that the cod is cooked through, and that it won’t turn out rubbery or dry.

It’s also important not to overcook the cod, as that will make it tough and dry. The best way to test for doneness is to insert a fork into the thickest part of the cod, and twist it gently. If the flesh flakes easily, it’s cooked through.

There are many different ways to cook cod, and it’s important that you season the dish properly. For example, a salt and pepper rub will give the cod great flavor, or you could try using our Herbs de Provence-based seasoning salt. Other spices you might want to try include lemon zest and chopped garlic. Adding other ingredients such as vegetables or potatoes can be great, but they need to be cut into small pieces to allow them to cook evenly.