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
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
Reviews
https://www.thefishsociety.co.uk/cod-fillet-steaks.html?__shop=1600321Cod Fillet Steakshttps://www.thefishsociety.co.uk/media/image/58/7c/cb/Cod_fillet_steaks_-_hand_cut_-_new_website.jpg7.407.40GBPInStockBy fish type/Raw Fish/Fillet SteaksBy fish type/Raw FishFish A-Z/CodBy fish type/Raw Fish/Boneless
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
