Cod Loin

Cod loin is a prized cut from the thick, meaty part of the cod fish. It offers firm, substantial chunks that hold together well when cooked over fire, making it ideal for grilling or barbecuing. The flesh is clean and mild in flavour, with a subtle sweetness that pairs beautifully with smoky char from the grill. Unlike flakier white fish, cod loin maintains its texture, allowing for a satisfying bite without falling apart. This makes it a reliable choice for those who want a hearty fish experience without overly fishy notes. When cooking cod loin on the BBQ, it benefits from moderate heat and careful attention. Too high a flame can dry it out quickly, so indirect grilling or cooking over glowing embers is best. The natural oils in the loin help keep it moist, but it still responds well to marinades or a simple brush of oil and seasoning. Cod loin also takes well to wood smoke, which adds a subtle depth without overpowering its delicate flavour. For best results, cook until just opaque and flaky, ensuring it remains juicy and tender. When buying cod loin, look for firm, moist flesh with a fresh sea scent. Avoid any pieces that appear dry or have a strong fishy odour. Freshness is key as cod can lose texture and flavour quickly. If you buy frozen, ensure it is properly thawed in the fridge before cooking. Store fresh cod loin in the coldest part of your fridge and use within one to two days. For longer storage, freezing is suitable but wrap tightly to prevent freezer burn. Proper handling preserves the quality and ensures the best BBQ results.