Premium Cod Loin Steaks

Thick round cuts taken from the centre body of Atlantic cod, so every steak is pure white, uniformly thick and carries no dark belly meat.

Why It Stands Out

• Mid-section only, with a consistent flake from edge to edge
• Clean, mild sweetness that suits almost any sauce
• Wild-caught in cold northern water, which sets the firm-yet-tender texture
• Lean protein with omega-3, vitamin B6 and B12

How to Serve

Sear skin-side down for a crisp finish, roast with herbs, batter for fish and chips, or steam Cantonese-style with ginger and scallion. The steaks hold their shape on the plate however you cook them.

Storage

Keep frozen at -18°C. Thaw in the refrigerator and cook straight away without refreezing.