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ON SPECIAL — MAURITIUS RED DRUM (IF YOU LIKE STRIPED BASS, TRY THIS FISH)

What can't you do with cod? From grilling and roasting to braising or adding to soup and chowder, the versatile gadus morhua is a superstar in the kitchen.  

SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Oil-Poached Cod with Tomatoes, Potatoes, Olives, and Capers by Chef Andrew Hebert of The Salty Pig in Boston

Seafood Chowder

Photo and recipe from Chef Tim Richards Serves 2-4  The details of this dish - herbed breadcrumbs, beurre blanc sauce - make it shine. Roast the beets, cook the lentils,...
  • Chef Tim Richards
By Chef Andrew Hebert of The Salty Pig in Boston  With its dense but lean meat, cod filets are an ideal candidate for oil-poaching, which adds some richness while ensuring that...
  • Chef Andrew Hebert
This recipe from friend of Wulf’s, Jeff Freedman, is as simple and straightforward as a chowder can get. If you like your chowder a little thicker, use less water and...
  • Jeff Freedman

Cod

This well-known groundfish can be found throughout the North Atlantic ocean, and its presence in cuisines from New England to Europe — especially Portugal and Norway — is a hint to the fish’s storied past. Cod is a favorite of chefs due to its firm, dense flake and slightly sweet flavor — from a culinary perspective, it’s a delicious utility player.

Sold in 1 lb skinless portions, individually vacuum-packed and super-frozen

Origin: Iceland

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