Cod

Handle very gently—texture is extremely delicate

Best served immediately after cooking

A light coating or gentle sear helps it hold together

130°F / 54°C delivers the best texture for most cod preparations

Pat completely dry before searing to prevent sticking

Handle gently—cod is more delicate than denser fish

Don't over-sear—just add light color and flavor

This temperature works well for fish and chips

The firmer texture holds up to breading and frying

Great for meal prep and reheating