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Cod can be baked, broiled, pan-fried, or steamed. Baking with olive oil and herbs is popular for preserving its delicate flavor.

Cod can be frozen for up to 3 months. Make sure it is tightly wrapped or placed in an airtight container to prevent freezer burn.

Cod is done when it flakes easily with a fork and turns opaque. The internal temperature should reach 145°F (63°C).

Yes, you can cook cod straight from the freezer. Just add a few extra minutes to the cooking time and ensure it is fully cooked through.

Handle the fillets gently and avoid overcooking. Baking or steaming in a foil packet can help keep it intact.

Rinse the fillets and soak them in milk for 15-20 minutes before cooking to neutralize any fishy flavors.

Thaw frozen cod in the refrigerator overnight or under cold running water just before cooking.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store fresh cod in the refrigerator on a plate covered with plastic wrap or foil, and use it within 1-2 days for best quality.

You can cook cod with the skin on or off. The skin helps hold the fillet together while cooking, but can be removed after if preferred.

Cod pairs well with lemon, garlic, dill, paprika, black pepper, parsley, and olive oil.

Cod goes well with roasted vegetables, rice, potatoes, salads, steamed greens, or a light lemon sauce.

Yes, cod’s mild flavor and flaky texture make it excellent for fish tacos when breaded, grilled, or pan-seared.

Yes, cod can be grilled. Use a fish basket or foil to keep delicate fillets from breaking apart on the grill.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Reheat cod gently in a covered dish in the oven at a low temperature, or microwave covered with a damp paper towel to retain moisture.