The Cod that we know in Singapore is actually a Patagonian Toothfish, harvested off the coast of Southern Chile in the 1980s by long-liners, working at depths of 5000 to 6000 feet. It is known as 'Cod of the deep'.
Cod has a snow white meat and a rich flavour. The meat has high oil content and is very tender, allowing it to melt in your mouth. It flakes in large pieces and maintains its moisture very well.
This fish is perfect for grilling. You can also poach or sauté it but avoid the heavy sauces.
Other Names: Chilean Sea Bass, Patagonian Toothfish, Ikan Kod, 鳕鱼
Each Cod fillet weighs approximately 200g.