Fish
Loin
Cod loin from the fillet is the thick premium block of white muscle—large flake, mild flavour, and the classic piece for roasting and high-end fish and chips. It should look translucent-white when raw, opaque when done. Cook gently; cod loin goes from perfect to dry in a narrow window. Pair with parsley sauce, chorizo, or miso butter depending on cuisine.
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Unit
Characteristics
Preparations
CookedFreshGrilledPan FriedPreparedRawRoastedWhole
Traits
Fine GrainLeanLean To Moderate FatLoinPortionPremiumPrep Ready
History
Thick cod loins were the prize fresh cut once large fish could be portioned cleanly.
GB
British fishmongers sold cod loin as a superior alternative to thin tail fillets.
Restaurant specifications standardised cod loin weights for banquet and à la carte service.