Cod (鳕鱼) is a wild caught white fish from the cold seas off Iceland and Norway. It has a mild, clean taste with a slight sweetness and very soft, flaky flesh, which makes it a favourite for children and the elderly. It is also one of the most expensive fish we sell. Here is what to know before you buy: the cuts, the bones, how to cook it and when a cheaper fish does the same job.
Cod at a glance
| Cod | |
|---|---|
| Chinese name | 鳕鱼 |
| Where ours comes from | Iceland and Norway, wild caught |
| Taste | Mild, clean, slightly sweet |
| Texture | Very soft and flaky |
| Cuts we sell | Steak (200G, 250G, 300G), fillet, bones for soup |
| Best cooked | Steamed, pan seared, baked, grilled, air fried, in soup or porridge |
Does cod have bones?
A cod steak is cut across the fish, so it has only the main spine bone in the middle. One steak is a good portion for two adults. If you want no bones at all, for a young child for example, choose the boneless cod fillet. We also sell cod bones in 500G packs; there is still a good amount of meat on them, and they make a sweet stock for soup.
Is cod farmed or wild?
All the cod we sell is wild caught in the North Atlantic, off Iceland and Norway. The catch is limited each year to protect the stock, which is a big part of why cod costs more than local fish.
Why is cod so expensive?
Cod has to be caught under strict limits and shipped from Europe, so its price per kilo is far above local wild fish, and it has been unusually high recently. If budget matters, there are good alternatives: red snapper is soft and mild for much less, and Balai threadfin is just as gentle for children. Our threadfin guide and snapper guide explain both.
Cod vs snapper, threadfin and salmon
| Fish | Taste | Texture | Price |
|---|---|---|---|
| Cod | Rich, buttery, mild | Very soft, flaky | Premium |
| Threadfin | Mild, naturally sweet | Very soft | Premium, usually below cod |
| Red snapper | Mild, slightly sweet | Soft, holds its shape | Affordable |
| Atlantic salmon | Rich, buttery | Soft, flaky | Below cod |
Cod is lean and high in protein. It has less omega 3 than salmon, so if that is your main reason for buying fish, salmon is the richer source.
How to cook cod
- Steamed: lay ginger on a cod steak, steam for about 8 to 10 minutes, then add light soy sauce, spring onion and hot oil.
- Pan seared: pat the steak dry, season with salt and pepper and sear in a hot pan for about 3 minutes a side, without moving it.
- Air fried or baked: brush with oil or butter and cook until the flakes separate easily.
- For children: steam a boneless fillet, flake it and stir it into porridge.
Order cod
See our cod fish steaks, boneless cod fillets and cod bones for soup, delivered islandwide from our Jurong West stall, free for orders over $75. Want a cheaper fish that cooks the same way? WhatsApp Xavier and we will suggest one.
