According to Great British Chefs, cod loin refers to the middle portion of the meat after a cod has been filleted. It is normally short and fat compared to the rest of the fish and is generally considered a prime cut.Know More
Cod loin is often sold boneless and skinless, but it is possible to buy it with the skin. It is ordinarily sold frozen but can also be found fresh.
The meat from cod loin is rather sturdy for a white fish, which makes it ideal for baking, using in stews or in a bouillabaisse. It can also be battered, pan-fried, poached or steamed.Learn more about Meat, Poultry & Seafood
According to the USDA, thawed meat can be refrozen as long as it still has ice crystals on it or it has been kept consistently at 40 degrees Fahrenheit or lower. Refreezing may affect the quality of the meat.Full Answer >
Fish is considered a meat if going by the dictionary definition of meat: the flesh of an animal. However, there are culinary and religious definitions that place fish in a different category.Full Answer >
USDA Choice beef contains more fat marbled throughout the meat, and USDA Select beef is a leaner cut. The higher fat content indicates the meat will be more tender and flavorful.Full Answer >
A number of nutrients are found in meat and fish. They include proteins, vitamin E, zinc, iron, B vitamins and magnesium. Proteins in fish and meat help build muscles, bones, skin, blood, enzymes and hormones.Full Answer >