A perfect size portion of Icelandic cod loin with the skin removed.
Cooking on the braai or barbecue is always first prize; however, skin-off seafood is quite tricky to work with on the grill, so make sure to bring your A-game. You can also grill, steam, boil, broil or bake your seafood.
As a general rule for cooking seafood, the moment the flesh changes from translucent to opaque (e.g. white, or the natural colour of the fish), you want to remove it from the heat. The exceptions are tuna – best served rare; salmon and scallops – best-served medium-rare.
The Cod loin weights listed are approximate and may have a +/-10% variance. Please let us know if you receive less than 90% of the advertised weight, and we’ll be happy to refund you proportionally. This is not done intentionally.
Please note that the pictures shown are for reference only and may not be an exact representation of the product. Currently, unless specified otherwise, all our meats and seafood are frozen.
Thaw in the fridge overnight before cooking. Never thaw using warm water. Thawing your seafood slowly and allow them to relax and soften for a tender eating experience. Take out of the fridge and packaging 15 mins before cooking to allow the seafood to reach room temperature. As a general rule of thumb, don’t keep frozen seafood in the freezer for more than three months.