Cod Fillet

Look for fillets that are bright white to translucent with no brown spots or strong fishy smell. Fresh cod should smell like the ocean, not like fish. Atlantic and Pacific cod are interchangeable for home cooking, though Pacific tends to be slightly firmer. Thin tail pieces cook much faster than the thick center-cut loin. If the fillet tapers, consider folding the thin end under for even cooking or cut fillets down and manage your thicker and thinner pieces separately. Cod freezes well: wrap tightly in plastic, then foil, and it keeps 3-4 months. Thaw overnight in the fridge, never at room temperature. Pat it completely dry before cooking, especially if it was frozen, because excess moisture will steam the fish instead of letting it brown.

Cod is one of the leanest white fish you can cook, which makes it incredibly easy to overcook. The window between "perfectly flaky" and "dry and chalky" is about 2 minutes, so check early and often. Every method below is built around that: gentle heat, short times, and pulling it the second the flesh turns opaque and flakes with a fork. Cod is a great choice over other white fish for a few reasons: it's got a mild flavor making it a blank canvas, the texture holds up to breadcrumb crusts, and it poaches in liquids better than tilapia.

Cod is done at 145°F (FDA). Unlike fattier fish, cod doesn't benefit from being served under-temp, it's best when fully opaque and flaking easily with a fork. It's a very lean, mild fish. If the flesh is still translucent in the center, give it another minute. Cod goes from done to overdone fast, so check early. Thermometer placement on a thin fillet is tricky. Insert from the side into the thickest part if you're committed to using a thermometer, but you can often get by with a flaky fork test.