Description
Iceland cod is considered the best of its kind and is fished in the seas of the North Atlantic. It is traditionally dried outdoors in the northern winds and then pickled with natural salt. It is traditionally eaten fried but becomes excellent in the oven or in a pot. The back fillet is the thickest and most courteous part of the cod. Without bones. It is laminated easily.
This cod fillet has an exquisite texture and it is also perfect to glaze.