Soy-Honey Alaska Cod Recipe with Sunkist® Lemon (2024)

FAQs

Why is my Alaskan cod tough? ›

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture.

While both are lean and mild in flavor, Pacific cod has a bouncier texture than Atlantic cod. This quality can cause Pacific cod to seem “rubbery” when overcooked.

Temperature is the key to making sure your frozen cod doesn't turn out rubbery or chewy. No matter how you cook it, be sure that your cod reaches an internal temperature of 145˚F as measured by a food thermometer. At this temperature, its flesh will be opaque white and flake easily when pressed with a fork.

The secret to cooking perfectly moist and flaky fish is to avoid overcooking it. The use of fat and lemon juice in this Whole30 cod recipe locks in the natural moisture of the fish and helps it cook in a quick manner. As a result, you should never have dry, rubbery fish again.

Once the oil is hot, place the cod into the pan, top side down. Sear without moving for 3-4 minutes. Carefully flip the cod and transfer the pan to the oven. Bake for 12-14 minutes until the fish feels slightly firm when gently pressed with your finger.

Pacific cod is a great source of protein, vitamin B12, niacin, and phosphorus. It's also low in fat. Atlantic cod is much the same, but contains more calories (105 vs 82 calories, per 100 grams) and also has more protein. Both types of cod are high in omega-3 fatty acids and vitamins A, D, and E.

Halibut tends to be slightly higher in calories, protein, and fat compared to cod. It also contains slightly more omega-3 fatty acids, which are beneficial for heart health and brain function. Both fish are good sources of vitamin D, vitamin B12, selenium, phosphorus, and potassium.

Fish that seems tough when you bite into it is probably overcooked. As it moves from done to "overdone," the flesh continues to firm then shrinks, pushing out moisture, which evaporates and leaves the fish dry and chewy. Fresh fish needs little embellishment, for its flavor is as fragile as its flesh.

Overcooking is the most common mistake most people make when they cook fish. It's also the worst, since fish that's left in the pan too long turns tough, dry, and tasteless. Cook times vary for different types of fish, but in general, you want to stay in the range of 3 to 5 minutes per side.

As you prepare fish for baking, grilling, or frying, a marinade with olive oil can tenderize the fish to its softest and juiciest form. The process of marinating fish in an infused oil allows the fish to soak in the seasonings and liquids you add to the marinade, creating a truly delicious meal.

Does cod have a chewy texture? ›

Cod has a slightly firmer texture compared to halibut. Its flesh is also flaky, but the flakes are usually smaller and more delicate. Cod has a meaty and succulent texture that is moist and tender when properly cooked.