Cod Fillet Steaks
£8.80
280g / 2 steaks

Cod Fillet Steaks - 2 Steaks

£8.80
Buying Guide

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280g / 2 steaks ( 10+ available )

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3+ Items: £8.40 8,80 each
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  • 600320
Product Information

This is cod in its Sunday best - you are getting the prime cuts of the fillet - no tail, no flap, no bones. Produced from ultra-fresh cod landed at UK or Icelandic ports then rushed to us for processing. Vac-packed in pairs of matching shape and weight. Bullets are bullety shapes from the front of the cod fillet. Fillet steaks are oblongs from the middle. (See the fish terms explained tab lower down the page). Portions are normally tail end fillet steaks, thinner, but no less flavour. Fillet steaks are thick cut which gives you flexibility when it comes to cooking them. They work well when baked as the cod can retain the moisture and will yield lovely large flakes. The skin-on fillet steaks are awesome for pan frying - heat the pan to a medium heat and place the steak in skin side down and cook for 70% of the time on that side, this will give you that irresistible crispy skin finish. (Remember to pat the fish skin dry before cooking for crispy skin).

  • The Fish Society's signature 'fillet steak' cut (see fish terms section below)
  • These cod steaks are cut from large fresh cod fillets
  • Frozen from fresh
  • 100% boneless steaks
  • Typical origin: Scotland, Iceland or Norway
Key Properties
View Glossary
Frozen
Iceland
Norway
UK
Wild
Raw
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Ingredients
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Buying Guide
Price per kilo £31.43/kg

 

 

Delivery Info

UK Courier

Basket Charges
Under £40 £7.50
Over £40 FREE
  • You choose the date
  • Delivery Tuesday to Saturday
  • No signature required

Surcharge Type Charge
Saturday +£5
10am +£15
Remote Postcodes* +£20

 

UK Mail

Service Charges Details
2nd class

from £3.20

2-4 days

1st class

from £3.80

1-2 days

 

 
Explore
COD

COD

All you need to know about cod

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Glossary
Temperature
Frozen Stored frozen at -22C
Chilled Stored at 2-5C
Ambient Stored at room temperature

 

Source
The area where the fish was caught or farmed

 

Wild or Farmed
 Wild  Fish that are caught from their natural habitat
 Organic  Organically farmed and certified by the soil association
 Farmed  Fish that have been bred on a commercial fish farm

 

Prepared
Raw This product has not been cooked in any way
Cooked This product has been cooked, and is ready to eat
Cured This product has been smoked or otherwise preserved
Reheat This product has been prepared and only needs to be heated up to eat.

 

Catch Method
Hand pole & line Caught using the traditional fishing rod and line
Longline Caught using a long line that has baited hooks and floats attached along its length
Dived Hand caught using divers
Foraged Caught by foraging along the beach
Pots & Traps Caught using stationary pots or traps that are placed along the ocean floor.
Dredges Caught using a net with a heavy steel frame that is dragged along the ocean floor.
Gill netting Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor.
Seine net Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom.
Trawled Caught using a large fishing net dragged behind a fishing boat
Netted Caught using any of the types of netting
Recipes

Escoffier's Cod Steaks

One of the 82 recipes from Escoffier's book on cod

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Newfoundland Cod Au Gratin

Come From Away!

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Simple Pan Fried Fillet Steak Of Virtually Any Fish

Including cod

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Pan-Fried Cod With Spinach And Cheesy Mashed Potatoes

We've borrowed the method for this from Gary Rhodes but simplified the ingredients. He describes the end result as 'a tower of flavours'.

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Stella's Cod Steaks

From Mark Kurlansky's 'Cod, A biography of the fish that changed the world'.

Read More
Reviews
Video
Beth's Easy Cod Provencal | REAL TIME RECIPE
Entertaining With Beth

 

 
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