Cod
Gadus morhua · Pacific cod (different species, similar characteristics)
Cod has been the defining fish of British cooking for centuries — it is the fish in fish and chips, the fish in salt cod (baccalà), the fish in kedgeree. Its very low fat content (less than 1%) and large, defined flakes make it ideal for battering, baking and poaching; the same qualities make it unforgiving of overcooking. Responsibly sourced cod (MSC-certified, from Icelandic or Norwegian waters) remains a good choice; avoid North Sea cod, which remains under pressure.
Clean, mild and slightly sweet with minimal fishiness. The neutrality of its flavour makes it a perfect vehicle for butter, lemon, parsley and other classic accompaniments — but also means it cannot stand up to particularly aggressive sauces.
Large, defined white flakes that separate cleanly. Very lean, so the flakes dry quickly if overcooked. The flesh turns from translucent to pure white when cooked through. At perfect doneness: the flakes separate with minimal pressure.
Store on ice in the refrigerator and use within 24 hours of purchase. Fresh cod should be pure white and firm with a clean, mild smell. Use immediately or freeze well-wrapped.
Remove any remaining pin bones with tweezers. Pat dry before cooking. The flesh is delicate — handle minimally. For pan-frying: sear in hot butter or oil, do not move until a crust forms. For baking: 200°C for 12–15 minutes per 2.5cm of thickness.