Atlantic cod has a fresh and mild umami flavour with a slight sweetness to the firm, juicy meat. Thanks to the cod’s upbringing in the ice-cold and clean waters around Greenland, the meat is very white and the flavour fully developed. It flakes nicely when cooked and with its high protein and low fat it offers a healthy and nutritious meal.
The loin is cut from the dorsal part of the fillet, which is also the thickest and leanest part. Loins from the Atlantic cod are uniform in size and shape, making them ideal for portion-servings or buffets.
ServingThe Atlantic cod is popular across the world for its unique flavour and versatility in the kitchen. It is best cooked gently at low temperatures, to preserve the mild, natural flavours.
Defrost in refrigerator at max 5°C
Cooking instructionsPrepare in oven at low heat or on pan lighty dusted medium heat
Cod loins (fish). Water (protective glaze)
Catching areaBarents Sea (FAO 27 I), Norwegian Sea, Spitzbergen and Bear Island (FAO 27 II)
Catching gearBottom trawls