+
Home Cooking

Cooking frozen cod fish

codmeister | Apr 16, 201804:56 PM     72

I am trying to bake frozen Costco cod fillets. The directions say to pre-heat the oven to 400 degrees, thaw the fillet, then bake for 10 to 12 minutes or until the internal temp. is 145 degrees. After 12 minutes the cod didn't seem to flake very well (not like my tilapia or salmon) and the internal temp. was only 115. It took about 10 more minutes to get the internal temp. up to 140 degrees (close enough) . . . At that point the cod fish was tough and leathery and chewy . . . over-cooked. Any insights you can give me here would be most appreciated . . . Maybe cod fish does not flake like tilapia or salmon . . . maybe an internal temp of 145 is unrealistic. Any thoughts would be appreciated.

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)
Guides

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)

by Anna Hecht | It’s easy to beeline right for the peanut butter cups and frozen food at Trader Joe’s (not to mention...

19 Fantastic Salts to Stock Your Pantry & Make Your Food Shine
Shop

19 Fantastic Salts to Stock Your Pantry & Make Your Food Shine

by Roxanne Webber and Jen Wheeler | Salt is a transformative ingredient (if you're in any doubt of that, see Salt Fat Acid Heat), but...

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking
Table Talk Podcast

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

A Party-Ready Mardi Gras Menu from New Orleans Chef Donald Link
Restaurants and Bars

A Party-Ready Mardi Gras Menu from New Orleans Chef Donald Link

by Roxanne Webber | Donald Link is one of New Orleans' best chefs, known for his down-home Cajun cuisine at Cochon and...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.