Earlier this summer on WAC’s exclusive Facebook Group, Shelby D. posted about her frustrations over cooking with Pacific cod. A member of Wild Alaskan Company since 2019, she recounted in good faith every attempt she’d made to prepare this lean species of white fish — and to no avail. “One hundred percent of the time, [it ended up] hard and rubbery,” she wrote.
Shelby vented about her Pacific cod problems to fellow WAC members in the What’s Cooking Tonight Facebook Community, sparking a robust conversation filled with specific suggestions, shared frustrations, and contrarian opinions, but was still feeling decidedly defeated by this sometimes tricky-to-understand fish.
With Shelby’s running list of failed cooking attempts in mind, WAC teammates Trisha and Kat reached out to arrange a virtual Recipe Redo cooking session. The goal was to try one more approach that wasn’t on her list: steaming. The hope was that this gentle, moist cooking method would help Shelby appreciate the pleasantly bouncy texture of perfectly prepared Pacific cod.
Kat acknowledged that steaming can sound like a bland or boring way to prepare white fish, but had confidence that a simple recipe for Cantonese Steamed Pacific Cod with Ginger and Scallions would win Shelby over. Her instinct was correct: “I've never had it taste like this before,” Shelby revealed, after taking a bite of freshly steamed fish. She prepared two plates of Pacific cod and briefly went off camera to present one of the dishes to her husband.
Shortly after their cookalong, Shelby returned to the Facebook Group to report back. “This time around, or should I say for my first time around, [the Pacific cod] had the texture of perfectly cooked lobster. Not a rubber sole in sight. Even my husband said ‘this is a keeper.’ And the poor man has had to endure so many of my awful cod failures.”
Shelby, in her own words, was no longer a cod disbeliever.
With Shelby’s revelatory experience in mind, here are a few pointers and our top tips for cooking Pacific cod:
Pacific cod and Atlantic cod have different textures: Pacific cod and Atlantic cod are distinct species, and thus have unique characteristics. While both are lean and mild in flavor, Pacific cod has a bouncier texture than Atlantic cod. This quality can cause Pacific cod to seem “rubbery” when overcooked.
Try adding fat: Since Pacific cod is so lean, it benefits from the addition of fat while being cooked. Use a good quality extra-virgin olive oil or grass-fed butter to enhance the flavors in your dish and help the fillet retain a moist, tender texture.
Try a gentle cooking method: Instead of adding fat, you can also try a gentle cooking method like steaming or cooking en papillote. Both of these methods help to preserve Pacific cod’s high moisture content and produce incredibly tender results.
Recipes: Shelby and the WAC team made a recipe for Cantonese Steamed Pacific Cod with Ginger and Scallions during their cookalong. If you want to try something different, check out our recipe for Pacific Cod en Papillote with Cherry Tomatoes, Oregano, and Lemon.
- Other ways to cook Pacific cod: If you want to try other cooking methods to enjoy with Pacific cod, check out our step-by-step guides to learnhow to bake Pacific cod and how to pan-fry Pacific cod.
FAQs
Use a good quality extra-virgin olive oil or grass-fed butter to enhance the flavors in your dish and help the fillet retain a moist, tender texture. Try a gentle cooking method: Instead of adding fat, you can also try a gentle cooking method like steaming or cooking en papillote.
What is the best cooking technique for cod? ›
The best cooking method for cod fish is baking, shallow poaching or pan-frying. Here are a few variations in the home kitchen. Shallow Poaching. Season the fish per the recipe card, starts on the stovetop and finishes in the oven.
How to cook cod so it isn't rubbery? ›
How do you cook frozen cod so it's not rubbery? Temperature is the key to making sure your frozen cod doesn't turn out rubbery or chewy. No matter how you cook it, be sure that your cod reaches an internal temperature of 145˚F as measured by a food thermometer.
Why is my Alaskan cod tough? ›
When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture.
How do you know when Alaskan cod is cooked? ›
Lean white fish like cod should be removed from the heat when it reaches an internal temperature of 135°F, while meatier white fish like halibut should be removed at 130°F to avoid moisture loss. White fish will turn from translucent to opaque when cooked through and the flesh will gently flake around the edges.
Is cod better in the oven or pan? ›
Pan-frying is a great option for cod fillet or loin as there is time to produce a lovely crispy skin without overcooking the delicate, flaky flesh. This is the way cod and similar white fish are often cooked in restaurant kitchens and is very simple to do at home.
Should you soak cod in milk before cooking? ›
Before cooking, soak the fish in milk for 20 minutes
In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.
How to cook cod so it's tender? ›
Bake for 12-15 minutes (the time will vary by thickness), until the baked cod is opaque and flakes easily with a fork. For moist, tender flakes, aim for an internal temperature of 135-140 degrees F. Sprinkle with fresh parsley and serve.
Is Pacific cod tough? ›
Pacific cod and Atlantic cod have different textures: Pacific cod and Atlantic cod are distinct species, and thus have unique characteristics. While both are lean and mild in flavor, Pacific cod has a bouncier texture than Atlantic cod. This quality can cause Pacific cod to seem “rubbery” when overcooked.
Do you have to soak cod fish before cooking? ›
Rinse the salt cod thoroughly under cool running water. Place salt cod in a large container of cold water and soak it up to 24 hours prior to preparing the dish, changing the water several times during soaking. Rinse the cod again and measure the fillet at the thickest point.
Anatomy and Appearance
Black cod are very dark in color, with scales in shades of grey and greenish black. True Pacific cod are much paler and more of a dappled brown hue, with faint spots along their bodies. A black cod has two short dorsal fins and a lateral line that's barely visible.
Is Pacific cod chewy? ›
Undercooked halibut can be chewy and unpleasant, while overcooked halibut can be dry and tough. Pacific cod should be cooked to an internal temperature of 130F to 135F for firm and flaky fillets. Cooking cod below or above this range can result in rubbery or mushy fish.
How not to overcook cod? ›
“It's better to undercook cod than to overcook it, so test the fish after cooking 2 minutes on each side. And remember it will continue cooking a little as it rests,” says Dunlap.
How long does cod need to be cooked for? ›
Bake in 400 degrees F heated oven for about 10 minutes or until the cod is cooked through. The fish is ready when it turns a beautiful white opaque and flakes easily when you take a fork to it. Garnish and serve! I love adding some parsley for a pop of green!
How to cook cod so it's not rubbery? ›
The secret to cooking perfectly moist and flaky fish is to avoid overcooking it. The use of fat and lemon juice in this Whole30 cod recipe locks in the natural moisture of the fish and helps it cook in a quick manner. As a result, you should never have dry, rubbery fish again.
Is cod easy to overcook? ›
Another reason it's so easy to overcook fish is that “Fish myosin and its fellow fiber proteins are more sensitive to heat than their land-animal counterparts” (McGee, 209). Most fish will become dry from protein shrinkage and coagulation after 140°F (60°C). Plus, cod has only about 0.5% fat in its meat.
What is the best way to play cod? ›
There are two main play styles: passive and aggressive. Passive players wait for enemies to come to them, while aggressive players take the fight to the other team. It's good to be aggressive in Call of Duty, but you might want to start out by playing passively until you've mastered the basics.
What is the best method for catching cod? ›
Lures are an effective way to catch Murray cod, as they can be used to mimic the appearance and behaviour of the fish's natural prey. This can trigger a feeding response from the big fish, which increases the chances of getting a bite.
What makes cod taste good? ›
Making baked cod with lemon is classic, and for a good reason (I also used this combo in my Fish en Papillote). The lemon brightens up the cod and makes it taste its best; I can't imagine cod without it.
How do you cook a piece of cod? ›
To give the cod some good color and texture, sear it in olive oil for about 2 minutes on each side. Add the lemon sauce. Now, to the lemon sauce, add 5 minced garlic cloves (so much flavor), then pour it over the cod. Bake in 400 degrees F heated oven for about 10 minutes or until the cod is cooked through.
