Cod
Done once the flesh flakes easily.
Rare
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Medium rare
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Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your cod now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Cod
Cod is a lean white fish with large, loosely stacked muscle blocks. That structure explains why cod breaks into such characteristic thick flakes, and also why it is so unforgiving when overcooked.
The muscle blocks are held together by thin layers of connective tissue. Those layers dissolve at around 50 degrees, which is when the fish starts to flake. At the same time the proteins within the blocks contract and squeeze out moisture. At 55 degrees the balance is right: the fish separates into flakes but is still moist. Above 63 degrees it is dry and falls apart into fibres.
Because cod carries little fat to absorb mistakes, measuring is more valuable here than with salmon. Insert the probe from above into the thickest part of the fillet and stop as soon as you approach your target.
Many people prefer to cook cod in the oven or poached in liquid rather than in a hot pan. Under low, even heat the gap between surface and core is smaller, and that is exactly what lean fish benefits from.
Tips
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Most voted
Kabeljauw is gaar zodra het vlees mooi opbreekt in grote vlokken.
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