The tail end cut straight across the bone, skin left on and the fin structure intact. Dense white meat in wide flakes that stay together in the pan instead of falling apart.

What is in the pack

• Net weight: 2 kg
• 8 to 10 tails
• Each tail weighs 200 to 250 g

Where it comes from

Cut from cod landed from cold deep water, then frozen on the same day so the flesh keeps its snap and its mild, clean finish

Its condition

Block frozen under a thin ice glaze that protects the surface in transit

Storage and thawing

Keep at -18 C or colder. Separate the tails with a blunt knife while they are still frozen, or move the whole block to the refrigerator overnight. Dry the surface well before frying.

Shelf life and delivery

Best within 9 months of the pack date on the back panel. Ships in an insulated box with gel ice and is packed to arrive hard frozen.

How to cook it

Fry skin side down until the skin turns crisp and golden, or thread onto skewers for the grill. It also braises well with onion, garlic and a splash of stock. Pull it off the heat as soon as the flakes separate, because cod dries out quickly once it is past that point.

Allergen

Contains fish. Keep it away from anyone who reacts to this group, and wash hands, boards and knives after handling raw product.