About Cod and a
Stir Fried Norwegian Cod Recipe

There's More Than One Way To Cut A Cod

Here are some of the most common:

cutting cod

Fillet—Refers to the full muscular side of the fish cut away from the backbone. Each fish produces two full fillets.

V-Cut—A fillet with a v-shaped cut in the forward section to remove pinbones.

J-Cut—A fillet with a more selective cut to remove tha thin part of the nape and pinbones.

Loin/Tail—Loins are premium cuts taken from the thickest, meatiest part of the fillet. Tails are cutfrom the thinner tail protion of the fillet.

And here are the basic forms once-frozen Norwegian cod comes in.

Cello Wrap Fillets

Come as 1-2 fillets per wrap, frozen together in a unit.

Fillets can be thawed and separated for individual use. Each cello unit can be easily cut into cubes or pieces for use as breaded fish pieces or in stews and chowders.

Shatter Pack Fillets

Fillets frozen in layers separated by plastic sheets so that the fillets can by "shattered" apart. This allows food service operators and restaurateurs to thaw and use one layer of fillets at a time, or only as many layers as needed, which saves money and increases the shelf life of the product. Operators can use fillets as is or can cut them into any form necessary to adapt to a wide variety of menu items.


Loin portions are individually graded and packed according to weight. Because of their uniform size, food service operators and restaurateurs can correctly calculate menu costs. The loin portion is 100% edible protein so there's no shrinkage. Because it's individually frozen, operators can select as many or as few portions as needed for added convenience.

Processed Portions

A broad variety of products from blocks. Portions are available in several shapes-squares, nuggets and "natural" fillets. They're available plain, breaded, battered, topped and glazed.

Processed portions save operators time, contribute to cost-control and reduce labor and waste.

Stir Fried Norwegian Cod with Vegetables
In A Chinese Black Bean, Cashew & Ginger Sauce

12 portions
Preparation Time: 10 to 15 Minutes
Cooking Time: 7 to 10 Minutes


  • 3 lbs. Norwegian cod chunks
  • 6 red or green sweet peppers
  • 4 onions
  • 1-1/2 lbs. mushrooms
  • 1-1/2 lbs. snow peas
  • 1/2 cup canola oil
  • 6 tablespoons pickled ginger, shredded
  • 2 tablespoons vinegar from the pickled ginger
  • 3/4 cup crushed cashews, unsalted
Sauce Mixture
  • 3/4 cup Chinese black bean sauce
  • 7-1/2 teaspoons sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1-1/2 cups water


Mix the black bean sauce, sesame oil, soy sauce, sugar, cornstarch and water. Set aside. Wash, halve and core the peppers. Cut into thin slices. Peel, halve and slice the onions. Clean and slice the mushrooms. Trim off the snow pea stems and remove the "string" that runs down one side.


Heat the oil in a wok. Stir fry the peppers, onions and mushrooms for one minute. Add the fish chunks. Stir fry for 2 to 3 minutes. Add the sauce mixture and the snow peas. Cover and cook for 1 to 2 minutes, until the fish is done and the sauce has thickened. Stir in the pickled ginger, along with its liquid, and the cashews. Serve as is, or over rice.


Provided by Seafood From Norway

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

Kitchen Gypsy

Arrow to Top Arrow to Top

This page modified January 2007

The Global Gourmet
The Global Gourmet®
Main Page


Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toys Catnip Toys

Kitchen & Home