A superb whitefish, to which chefs are coming back to with renewed enthusiasm. It has a long, tapered body with a mixture of sandy-browns, greyish-greens and darker speckles. Whole Cod range from 500g to over 6kg with the smaller fish (500g-1.8kg) sometimes known as Codling. While fillets from smaller fish are most commonly used, its at its best when loins or suprmes are cut from larger 4-6kg fish, giving a meatier portion with large, succulent flakes of pure white Cod. As for cooking, it's very versatile and takes most flavours, but requires care as it is easily over-cooked. It is also apparently very good coated in batter and served with chips!