Regardless of how you like to cook your fish (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices, for a more succulent flavor. When the flesh turns from translucent to just about completely opaque, and flakes easily with a fork, it is done. Here are some specific guidelines by cooking method:
FROM THAWED Preheat oven to 400°F. Place thawed Cod portions on a baking sheet lined with foil or parchment paper. Bake for 12-14 minutes. Optional: Lightly season cod with olive oil, sea salt and fresh lemon juice prior to placing in oven.
FROM FROZEN Oven: Preheat oven to 400°F. Place frozen Cod portions on a baking sheet lined with foil or parchment paper. Bake for 25-27 minutes. Optional: Lightly season cod with olive oil, sea salt and fresh lemon juice prior to placing in oven.
TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each loin with olive oil, and place on the grill. Season with salt and pepper. Grill fillet until the sides begin to turn opaque and then flip once – carefully! – and continue grilling until fully cooked.
TO PAN FRY: Place loins in a sauté pan coated with olive oil and pan fry over medium-low heat.
The mild flavor of SeaBear’s Cod offers great versatility…. try them with anything from a simple spritz of lemon to a hearty cream sauce or anything in between. Here’s a few simple ideas: top with a fresh salsa; brush with olive oil and sprinkle with cracked black pepper and sea salt; top with a Dijon mustard/cream sauce; bake topped with sliced tomatoes; sauté with chopped garlic and thinly sliced green onion.
Your SeaBear Cod has been quick-frozen to lock in the flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days.
Once a frozen fillet is thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer.
The best way to thaw your fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the fish to lose flavor and texture. If you must thaw your fish quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.