Cod tail skin on

Skin-on cod tail portion

Fresh cod tail portion from Iceland, with the skin retained. This section of the fillet becomes narrower and thinner towards the end. It offers options for smaller portions and a variety of cooked dishes.

Flavour & texture

The white flesh has a mild, clean flavour and a firm, succulent texture. The tail portion is thinner than the loin and therefore requires a shorter cooking time.

Culinary uses

Suitable for pan-frying skin-side down, grilling and oven cooking. Account for the tapering thickness: the thinner end cooks more quickly. Pair with lemon, parsley, capers or a light butter sauce.

Product specifications

• Species: Atlantic cod
• Scientific name: Gadus morhua
• Origin: Iceland
• Catch area: North Atlantic waters around Iceland
• Production method: Wild-caught
• Catch method: Line or seine
• Cut: Tail section of the fillet
• Presentation: Skin-on
• Condition: Fresh
• Storage temperature: 0–2 °C
• Allergen: Fish

Weight & packaging

• Weight per piece: Variable; no fixed size grade specified
• Available packaging: 1 and 3 kg boxes