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Red Cod Fillets
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Wild-caught Red Cod fillets, 350g, from New Zealand waters. Moist, delicate white flesh with a low oil content that flakes easily when cooked. Try our Fish Curry recipe for inspiration.
Description
About this cut:
Wild-caught Red Cod fillets, 350g, from New Zealand waters. Moist, delicate white flesh with a low oil content that flakes easily when cooked. Suitable for baking, grilling, poaching, or smoking.
Where it comes from:
New Zealand waters. Wild-caught.
How it gets to you:
Blast frozen to lock in freshness. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Pan-fry in butter over medium-high heat for 3 to 4 minutes per side. Bake at 180°C for 12 to 15 minutes. Add cubed into curries in the last 8 to 10 minutes of cooking.
Good to know
- Origin: New Zealand waters
- Allergen: contains fish
- Wild-caught
- 350g per fillet; blast frozen
- Thaw in fridge overnight; use within 2 days of thawing
- Nutrition: Reference values per 100g based on NZ-FCD value, supplier testing pending.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Seafood range.
Frequently asked questions
Red cod has moist, delicate white flesh with a low oil content that flakes easily once cooked. The flavour is clean and mild, which makes it a straightforward fish to season simply. Each pack holds 350g of fillet, enough for 1 to 2 servings. Bake at 180C for 12 to 15 minutes, or pan-fry for 3 to 4 minutes per side.
The Meat Club's red cod is wild caught in New Zealand waters, then blast frozen and shipped to Singapore under unbroken cold chain. It arrives frozen and is held at minus 18C until delivery. Each pack holds 350g of fillet. Thaw it overnight in the refrigerator before cooking, and use it within 2 days once thawed. Contains fish.
Red cod and Atlantic cod are different species from different oceans. Red cod is a New Zealand fish with a softer, more delicate flake and a lower oil content, while Atlantic cod is generally firmer and denser. Both are mild white fish that suit baking, poaching and crumbing. A 350g pack of red cod bakes in 12 to 15 minutes at 180C, a little faster than a thick cod loin.
Delicate fish holds together better the less it is handled. Pat a 350g red cod fillet completely dry, cook it in a hot pan for 3 to 4 minutes on the first side without moving it, then turn it once. For curries, cut it into 4cm pieces and add them in the final 8 to 10 minutes so they poach in the sauce rather than being stirred through it.
Red cod crumbs well because the flesh is low in oil and stays moist inside a coating. Thaw a 350g fillet, pat it dry and cut it into 2 or 3 strips. Coat in flour, then beaten egg, then breadcrumbs, and shallow fry at 180C for 4 to 5 minutes until golden. Drain on a rack so the crust does not soften underneath.
