Skinless Atlantic Cod Loin Steaks

Cut, frozen and packed in Iceland — single frozen from fresh, never thawed and refrozen

• Skinless, boneless, trimmed and packed neatly flat
• Thick loin steaks with big muscle flakes — the cut for baking, roasting or the air fryer
• Every pack is two steaks, so the pack weight sets the steak size: 300g is two 150g steaks, 500g is two 250g ones

The loin is the thickest part of a cod fillet, and that thickness is the whole point. The outside finishes at about the moment the middle does, so it stays moist instead of going stringy at the edges while you wait for the centre to catch up. No thin tail end, no guesswork.

We used to cut these ourselves. We don't any more, and the fish is better for it — they are now cut, frozen and packed in Iceland, where the cod is landed and where they have been doing this rather longer than we have. Single frozen matters more than it sounds: a good deal of the "fresh" cod on a fish counter was frozen at sea and defrosted for display. Ours makes that journey once, and makes it in your freezer rather than a lorry. Defrosted properly, we'd defy you to tell it from fresh — and if you can, we'll give you your money back.

Bake at 200°C for 12–15 minutes from defrosted, or 12 minutes at 180 in the air fryer, since you were going to ask. (Defrost overnight in the fridge. A steak this thick will not be hurried on a worktop.)

This is one of about a dozen different cuts of Atlantic cod we offer. Find them all on this page.

How you've been using our cod loin steaks...

• "Well these are just the best cod steaks that we have tasted. I cannot say more than that in praise of this item"
• "The best of the best!!!"
• "Top quality and delicious!"