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2kg box
Every 2kg box comes delivered as per above – deep frozen from catch all the way to you!
What is cod fish?
There has been a misconception in Malaysia and Singapore as to what “Cod” fish really is. Through false marketing over the past 20 years, Chilean Seabass, also known as Patagonian Toothfish (scientific name Dissostichus eleginoides) has been marketed as “cod” or “snow cod” – so much so that restaurants, markets and even some supermarkets advertise it as such! Chilean Seabass is a controversial fish – due to unregulated overfishing, the stocks have been decimated over the last decades. Chilean Seabass also has 3 times the levels of mercury compared to Atlantic Cod, according to the USA FDA.
This fish is also technically neither a species of bass nor a species of cod! Chilean seabass is oily and fatty, whereas Atlantic cod is lean with almost no fat content at all in its flesh – instead it stores its oils in its liver – hence “cod liver oil”.
Atlantic Cod (Gadus Morhua)
Norgesfoods has genuine Atlantic Cod available for purchase. Through the latest technology aboard the most modern Norwegian fishing vessels, “fresh frozen-at-sea” fillets are setting the benchmark of what freshness should be. The fishes are filleted, packed in boxes, and frozen on board the fishing vessel immediately after catch. This locks in the freshness and the quality.
In the spirit of continued transparency, we can prove where the cod is caught via the Catch Certificate – United Nations Major Fishing Area FAO27 2.a.2 – highlighted in the map above. Other documentation including Health Certificate and Certificate of Origin can also be made available upon purchase.
Our stock is fully traceable, sustainable and certified authentic Atlantic Cod (Gadus Morhua) caught in the cold and clean waters of Norway.
We can also portion it to 1kg – take note you may not get the original box
Skinless, boneless and Individually Quick Frozen
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Cooking Atlantic Cod – Recipes
Atlantic Cod is a delicate and lean fish, with not much oil in its flesh. It is therefore relatively easy to overcook. At high temperatures of 80 degrees celcius and above, the The texture of the cod becomes crumbly, flourly, and dry if overcooked. We recommend cooking cod at low temperatures and for a longer period. High quality fish such as Norgesfoods cod which has been deep-frozen, is safe to eat once the internal temperature reaches ca. 50 degrees Celcius. Once the flesh is white and flakes easily, it is fully cooked.
Immersion cooking (sous vide)
Sous-vide or immersion cooking allows the core of the fillet to achieve the desired internal temperature without overcooking the external surface. Below we have a wonderfully moist, flaky sous-vide cod at 52 degrees Celcius for 50 minutes – from frozen! The long cooking time also allowed the aromatics and spices (soy sauce, sesame oil, ginger, garlic, spring onion) to seep into the fillet. If you do not have a sous-vide device, you can also poach or steam it at low temperatures, but be careful that the water does not simmer or boil!
More tips on low temperature cooking by poaching and steaming can be found via the links below:
www.theendlessmeal.com/perfect-poached-fish/
https://www.google.com/amp/s/stefangourmet.com/2016/05/15/cod-sous-vide-temperature-experiment/amp/
Pan frying
Another fool-proof way to cook cod is pan-frying with a protective coating, usually flour and/or an egg wash. The protective coating is necessary to ensure the fillet does not come into direct contact with the high heat. The result is moist, flaky and flavourful cod!
Above, we spiced the flour with paprika powder, garlic powder, salt and pepper – before dunking in egg. Ensure your skillet is on medium heat, and flip once the first side is golden brown. Finish with butter and a few drops of lemon and its a wonderful meal for the whole family.
Cod rice porridge
A family favourite is cod rice porridge. Marinate the defrosted raw cod with sauces and aromatics such as soya sauce, sesame oil, pepper, fried onion, garlic and ginger.
Cook the porridge til its done. Turn OFF the heat completely and place the marinated cod on top of the hot porridge (see pic below). The temperature of the porridge should drop to about 80 degrees Celsius. CLOSE the lid of the pot and allow the ambient heat to continue cooking the cod. Do not bring the porridge back to a boil and do not stir! After 15 minutes the temperature should drop to about 60 degrees Celsius. If the cod flakes easily and is white, it is done!
Steamed Cod
The best way to steam cod is to not steam it at all!
Bring a minimum of 2 liters of water to a boil – the more water the better as a larger volume of water retains heat for longer . Place the steaming dish or plate in the steamer and ensure it’s hot.
Switch OFF the heat completely, place the marinated cod pieces into the steam dish. Do not crowd the fish with other ingredients such as vegetables or a lot of sauce. Quickly cover the pot.
Allow the ambient heat from the hot water to slowly cook the cod. After 15 minutes, the water temperature should have dropped to about 60 degrees Celsius – the cod should be flaky, white and ready to eat! Serve with vegetables and rice for a hearty homecooked meal!
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