Codfish is a cold-water fish which is certainly not found in the warm tropical waters surrounding Singapore and the region. Cod Fish is line caught and then immediately thrown into the freezer in the fishing vessel. It is already frozen at the very first step of the supply chain. These “fresh” Cod Fish are usually frozen cod. However, the cod will be leave outside the freezer for it to thaw in order to cut and prepare the individual portion for order processing. 

Health Benefits: It has a high amount of omega-3 fatty acids and is a great source of vitamins. Cod is a good alternative to meat and is packed with healthy proteins.

Texture & Taste: Codfish tastes mild and slightly sweet with a delicate flakey texture.

Cooking Methods: 

⇒ Frying, grilling, steaming, baking and broiling

⇒ Recommended to pan-fry/bake the cod with some lemon juice and olive oil drizzle on top of the fish. Another popular way is to deep fry the cod and pour the sizzling hot oil and seasoned soy sauce on the cooked fish. 

Cod Fish Storage Guide

You can maximize the shelf life of cod fish in the freezer by overwrapping the original packaging with aluminum foil , plastic wrap, or freezer paper to prevent freezer burn. The cod fish will maintain best quality and last up to 6 months  if it is properly stored. Cod that has been defrosted in the fridge can be kept for an additional 1 to 2 days in the refrigerator before cooking. Do note that if the cod was thawed in the microwave or in cold water should be cooked immediately. The best way to tell if the cod is bad is to small and look at the cod. Signs of bad cod are a sour smell, dull color and slimy texture.