Allow 10 minutes of cook time per inch of thickness on thawed; 20 minutes per inch on frozen. Cook to an internal temp of 145 °F; Bake: season or dip in seasoned bread crumbs. Place in greased baking dish and bake at 400 °F.; Sauté: sauté in oil, butter or margarine over medium heat, lightly brown on both sides.; Poach: in large skillet boil 2-3 inches water. Add cod, cover with lid. Reduce heat, simmer until done.; Simmer: for stews and chowders, add in final 10 minutes of cooking. Do not over-stir.; deep fry: dip into batter and/or seasoned crumbs. Fry at 350 °F until outside is golden brown and flakes easily with fork
We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.