Thick-Cut Fresh Cod Steaks

Thick bone-in cuts with a dark skin edge and snow-white flesh that pulls apart into big pearly flakes. Cut from the centre of the fillet, so every piece is a similar thickness and cooks at the same rate.

• Centre cuts only — even thickness for reliable cooking.
• Clean, sweet flavour — mild enough to carry any sauce you like.
• Holds its shape — sears, poaches or steams without collapsing.

What you get

• Flesh: white, firm and large-flaked
• Cut: thick steak with the skin left on
• Texture: moist and buttery when just cooked through
• Storage: keep chilled; freezes well

Cooking notes

• Sear skin-side down in a hot, lightly oiled pan
• Steam with ginger and spring onion
• Poach gently in milk or light stock