Thick-Cut Cod Steaks

Cut straight across the body, these bone-in portions show off the full structure of the fish: a ring of dark skin, dense white flesh and the natural marbling that keeps every mouthful moist. Thick enough to sear hard on the outside while staying silky within.

Why You'll Love It

• Cut thick, so the outside caramelises before the inside dries out
• Large white flakes that hold together on the fork
• Dark skin crisps up beautifully in a hot pan
• Mild, clean flavour that suits almost any sauce

Key Benefits

• Cut and portioned for even cooking
• Naturally rich in protein and omega-3
• Holds its shape in curries, stews and traybakes

Specifications

• Cut: bone-in, skin on
• Appearance: white flesh with dark skin
• Thickness: approx. 1 to 1.5 in
• Pack size: 2 kg

Perfect For

• Pan-searing and finishing in the oven
• Poaching in a light broth
• Fish curries and one-pan bakes