The Atlantic Cod is one of the most common species of Cod available in the US market. These fish come out of the colder waters in the North Atlantic Ocean.

Description

The ivory white flesh of the Supreme’ s North Atlantic Cod, which separates into large succulent flakes is excellent in a wide variety of cooking techniques due to the pristine character of the animal. Sous Vide, Skin on Pan Roasted, Lightly Breaded and Fried, Poached or Oven Roasted all lend unique profiles to this versatile ingredient!