Undoubtedly the most popular whitefish in the UK, and the classic companion to chips on a windy beach. Cod has a long, tapered body, coloured with a mixture of sandy browns, greyish greens and darker speckles. Whole cod range from 500g to over 6kg, and the smaller fish (500g to 1.8kg) are sometimes known as codling.

While fillets from smaller fish are most commonly used, cod is at its best when loins or suprêmes are cut from larger 4-6kg fish, giving a meatier portion of large, succulent flakes. Cod is very versatile and takes most flavours, but requires care as it is easily over-cooked. If you want an alternative to cod there are plenty of other fish that taste similar (if not better!) – hake is a great, sustainable alternative.

Adapted from Love Seafood


Seafood type:


Best during:

March - May , September - October


March - May , August - October

Cooking recommendations:

Bake, deep fry, grill, poach, pan-fry, or steam

Nearest Alternatives:

Whiting Ling Hake Pollack Saithe