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