Frozen Cod Fish Tails

Tails cut from whole cod, skin left on and the fin structure kept intact so each portion holds together in the pan. The flesh is solid and white with a clean, mild sea taste and a fine grain that flakes into large pieces once cooked.

Origin & Sourcing

Cut from cod landed in cold northern waters, portioned and quick-frozen within hours of landing. The skin-on cut protects the flesh from freezer burn and keeps the natural juices inside the tail.

Specifications

• Pack size: 2 kg, vacuum-sealed
• Cut: tail section, skin on, fin structure intact
• State: raw, frozen
• Glaze: thin ice glaze for protection in transit

Condition & Storage

Keep at -18 °C or colder. Thaw in cold water while still sealed, or overnight in the refrigerator, then pat the surface completely dry. Do not refreeze once fully thawed.

Shelf Life & Delivery

Best within 9 months of the production date at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice packs in an insulated box — move to the freezer on arrival and check that the pack is still firm.

How to Cook

• Pan-fry: skin-side down in a hot pan for 4–5 minutes, flip for 2 minutes.
• Grill or skewer: oil lightly, 3–4 minutes a side over medium heat.
• Braise: simmer in stock with ginger and spring onion for 8–10 minutes.

Allergens

Contains fish. Packed in a facility that also handles crustaceans and molluscs.