The British classic.

Cod is a superb whitefish with a great taste. A large head and long body with a mixture of sandy-browns, greyish-greens and darker speckles.

While fillets from smaller fish are most commonly used. It's best when loins or supremes are cut from larger fish, giving a meatier portion with large succulent flakes of pure white. Cooking Cod is very easy thanks to its versatile nature, taking on most flavours, but take care as it can easily be over-cooked.

Cod cheeks are also available which provide a boneless and skinless firmer meat.