Codloin skin on 800-1000 g/pc.

Skin-on cod loin

Fresh cod loin from Iceland, with the skin retained. The loin is the thick back section of the cod fillet. Its generous thickness makes it suitable for portioning and serving as the centrepiece of a fish dish.

Flavour & texture

Cod has a mild, delicate flavour and firm, succulent white flesh. Once cooked, the flesh separates into large, tender flakes. When pan-fried skin-side down, the crisp skin provides a pleasing contrast to the tender fish.

Culinary uses

Suitable for pan-frying skin-side down, grilling and oven cooking. Pat the skin thoroughly dry before frying and adjust the cooking time to the thickness of the portion. Pair with lemon, fresh herbs, beurre blanc or seasonal vegetables.

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: Loin / thick back section
• Presentation: Skin-on
• Condition: Fresh
• Storage temperature: 0–2 °C
• Allergen: Fish

Weight & packaging

• Size grade: 800–1,000 g per piece
• Available packaging: 1, 3, 5 and 10 kg boxes