Cod Fillet

Cod fillet is the boneless, skin-on or skinless portion cut from the sides of a cod, a firm white-fleshed fish. It cooks up flaky and moist with a mild, slightly sweet flavor; it suits roasting, pan-searing, batter-frying, poaching, and broiling. Common retail forms include loins, center-cut fillets, and pre-portioned frozen pieces.

Long traded across the North Atlantic, cod features prominently in cuisines from New England and the UK to Portugal and Scandinavia, with Pacific cod used widely around the North Pacific. Today most supply is wild-caught by trawl or longline with regulated quotas, alongside limited farmed production.