Cod

Cod is a classic British favourite known for its mild, slightly sweet flavour and firm, flaky texture. When cooked over clean heat, such as on a BBQ or open fire, it develops a delicate smokiness that complements its natural taste without overpowering it. Its lean flesh cooks quickly and evenly, making it ideal for simple preparations where the quality of the fish can shine through. Avoid heavy marinades or strong spices; instead, opt for light seasoning with sea salt, freshly ground black pepper, and fresh herbs like parsley or dill to enhance its subtle flavour. When grilling cod, it is important to handle it gently as the flesh is prone to breaking apart if overcooked or flipped too frequently. Using a fish basket or cooking on a well-oiled grill grate helps prevent sticking. Cod holds up well to indirect heat, allowing the inside to cook through while the outside gains a slight char. For added moisture, a brush of olive oil or a squeeze of lemon just before serving can brighten the dish. When buying cod, look for firm, translucent fillets with a fresh sea aroma. Avoid fillets that appear dry or have discoloured edges. Fresh cod should be stored in the coldest part of your fridge and ideally consumed within one to two days of purchase. For longer storage, cod freezes well; wrap it tightly in cling film and foil to prevent freezer burn. Thaw slowly in the fridge before cooking to maintain its texture and flavour.