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Caught using the traditional hook and line method, one fish at a time, in the cold North Atlantic waters that surround the country of Iceland by local dayboat fishermen. Naked Cod is the prime choice for superior taste and light, flaky texture.
INGREDIENTS: Cod
SERVING: (2) 6 oz. Prime Cut Portions
CERTIFICATION: MSC Certified Sustainable (learn more)
METHOD: Caught sustainably on hook and line, one fish at a time. Flash frozen within hours of catch to lock in peak freshness, texture, and flavor.
HEALTH HIGHLIGHT: 25 grams of protein per portion and 50% daily value of Vitamin B-12
True to our name, Naked is nothing but the finest quality seafood sourced naturally from local communities around the globe. Seafood Wholesaler New England
Remove frozen cod portions from all packaging. Thaw in refrigerator overnight, or for 8 hours. For quicker thawing, keep fish in plastic wrap and place under cold running water for 5 to 7 minutes or until thawed.
Do not refreeze. Thawed cod can be stored under refrigeration for two days. Once thawed, pat dry of any excess moisture.
(3) Naked Cod Portions, thaw and pat dry
Artichoke Pesto Crust:
Make the Artichoke Pesto Crust: Drain artichokes and squeeze out excess water. Chop artichokes into a finely diced mixture. Add remaining ingredients and mix well. Keep chilled until ready to bake.
To Cook and Serve: Pre-heat oven to 425°F. Arrange Cod portions onto an oiled baking dish. Top each cod portion with an even layer (¼ – ½) of artichoke pesto. Add ⅛ inch water to the bottom of the baking dish.
Bake for 15 – 17 minutes, until cod is cooked throw and flakes easily.
Click here to get the full recipe for
I always keep a few bags of cod fillets in the freezer, they are great marinated with miso and roasted, prepared in a Thai curry, or added to soups and sews
made fish and chips and it was awesome
Naked Wild Cod was the very best I have ever had.
We thawed, set the oven at 400degrees, placed on a glass pie pan that had been wiped with olive oil. Seasoned with several shakes of pink Himalayan salt and pepper. Added several shakes of Penzy's BBQ 3000 spice mix, and a teaspoon of butter pats to each of the loins.
After oven reached 400 degrees, placed on the center rack for 12 minutes, uncovered.
Also made Colcannon Irish Mashed Potatoes and buttered beets.
I have never enjoyed a better meal, ever!
We really enjoyed the last cod we received
The cod was very good and fresh
Wished I had gotten 2 packages that time
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