Flash-Frozen From Arctic Waters to Global Plates: 5 Ways to Menu Greenland Cod
Sourced from the pristine, mineral-rich waters of the Arctic, Greenland Cod from Southstream isn’t just cod — it’s “super cod”. Raised entirely by nature in the wild and harvested with methods that eliminate stress to the fish, every step is designed to preserve its pure, natural quality. From the moment it leaves the sea, each fish is processed right at the source — humanely handled, cleaned, filleted, and flash-frozen within two hours — locking in peak freshness, texture, and flavor without the need for additives. This meticulous “catch-to-freezer” approach delivers a fillet that tastes as if it was landed that morning.
Versatile and menu-friendly, it’s ideal for globally inspired dishes that deliver both nutrition and sustainability. As we celebrate National Wellness Month in August 2025, here are five delicious ways to showcase this eco-conscious catch on your menu:
This isn’t just ‘cod’, this is super COD, processed in a totally different manner to give the user the best possible fish on their plate. Grown by nature, harvested like a fish farm – no stress to the fish.
—Mark Soderstrom, President.
1. New England Fish and Chips
A classic crispy delight, paired with golden fries and tartar sauce for a comforting meal.
Ingredients
- 1 ½ lbs fresh white fish fillets (cod or haddock), cut into portions
- 1 cup all-purpose flour
- 1 cup cold sparkling water or beer
- 1 tsp baking powder
- Salt and pepper, to taste
- Vegetable oil, for frying
- 4 large russet potatoes, peeled and cut into fries
- Tartar sauce, for serving
- Lemon wedges, for garnish
Instructions
Prepare the fries: Rinse the potato fries in cold water, pat dry with paper towels.
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches for 3-4 minutes until tender but not browned. Drain and set aside.
In a bowl, whisk together flour, baking powder, a pinch of salt, and sparkling water/beer until smooth. Keep batter cold.
Pat the fish dry, season lightly with salt and pepper.
Increase the oil temperature to 375°F (190°C). Dip the fish fillets into the batter, allowing excess to drip off, then carefully place into the hot oil.
Fry the fish for 4-5 minutes, turning once, until golden and crispy. Drain on paper towels.
Return the fries to the hot oil for 2-3 minutes until golden and crispy. Drain on paper towels and season with salt.
Serve fish and chips hot with tartar sauce, lemon wedges, and optional malt vinegar.
2. Portuguese Bacalhau
A traditional salted cod dish, slow-cooked with potatoes, onions, and olives for rich flavors.
Ingredients
- 1 lb salted cod (bacalhau), soaked for 24-48 hours, changing water several times
- 4 large potatoes, peeled and sliced
- 2 large onions, thinly sliced
- 1/2 cup pitted black olives
- 4 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 2 boiled eggs, sliced (optional)
- Fresh parsley, chopped
- Salt and pepper, to taste
Instructions
Soak the salted cod in cold water for 24-48 hours, changing the water several times to remove excess salt.
Preheat oven to 375°F (190°C).
Boil the potato slices in salted water for about 5 minutes until just tender. Drain and set aside.
In a large ovenproof dish, layer half of the potatoes, then half of the onions, garlic, and olives.
Flake the soaked cod into bite-sized pieces, removing any bones, and layer over the vegetables.
Add the remaining potatoes, onions, garlic, and olives.
Pour olive oil evenly over the top, season with pepper (salt if needed).
Cover with foil and bake for 30-40 minutes, until the flavors meld together.
Garnish with boiled egg slices and fresh parsley before serving.
3. Italian Baccalà
A creamy, salted cod stew with tomatoes and herbs, showcasing Mediterranean flair.
Ingredients
- 1 lb salted cod (baccalà), soaked for 24-48 hours, changing water several times
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup fish or vegetable stock
- 1/2 cup dry white wine
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Soak the salted cod in cold water for 24-48 hours, changing the water several times to remove excess salt.
In a large saucepan or Dutch oven, heat olive oil over medium heat.
Add onion and cook until softened, about 5 minutes. Add garlic and cook for another 1 minute.
Pour in the white wine and let it reduce by half.
Add the crushed tomatoes, stock, oregano, basil, and red pepper flakes. Stir well and bring to a gentle simmer.
Cut the soaked cod into chunks and add to the pot.
Cover and simmer for 20-25 minutes, until the fish flakes easily and the sauce thickens.
Season with salt and pepper as needed.
Garnish with fresh parsley and serve with crusty bread or polenta.
4. Mexican Cod Ceviche
Fresh, zesty, and light – marinated with lime, cilantro, and chili for a healthy appetizer.
Ingredients
- 1 lb fresh cod fillets, skinless and boneless
- 1 cup freshly squeezed lime juice (about 8-10 limes)
- 1/2 red onion, finely diced
- 1-2 fresh chilies (jalapeño or serrano), finely chopped
- 1 cup diced tomatoes
- 1/2 cup chopped fresh cilantro
- 1 cucumber, peeled, seeded, and diced
- Salt and pepper, to taste
- Tortilla chips or tostadas, for serving
- Avocado slices, for garnish (optional)
Instructions
Cut the cod into small, bite-sized cubes.
Place the fish in a glass or ceramic bowl and cover completely with lime juice. Ensure all pieces are submerged.
Cover and refrigerate for 2-3 hours, stirring occasionally, until the fish turns opaque (the lime juice ‘cooks’ the fish).
Drain off most of the lime juice, leaving a few tablespoons for flavor.
Add red onion, chilies, tomatoes, cucumber, and cilantro to the fish. Mix gently to combine.
Season with salt and pepper to taste.
Serve chilled with tortilla chips or on tostadas, garnished with avocado slices if desired.
5. Mediterranean Pan-Seared Cod with Herb Crust
Perfectly seared with a herb and breadcrumb crust, served with seasonal veggies.
Ingredients
- 4 cod fillets (about 6 oz each)
- 1 cup fresh breadcrumbs
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh oregano or thyme, finely chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- 3 tbsp olive oil, divided
- Salt and pepper, to taste
- Seasonal vegetables (zucchini, cherry tomatoes, bell peppers), roasted or steamed, for serving
- Lemon wedges, for garnish
Instructions
Pat the cod fillets dry and season lightly with salt and pepper.
In a bowl, mix breadcrumbs, parsley, oregano/thyme, garlic, lemon zest, and 2 tbsp olive oil until well combined.
Press the breadcrumb mixture onto the top of each cod fillet to form a crust.
Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.
Place the cod fillets crust-side down first, cooking for 2-3 minutes until golden brown. Carefully flip and cook another 3-4 minutes, until fish is opaque and flakes easily.
Serve the cod with roasted or steamed seasonal vegetables and garnish with lemon wedges.
With foodservice buyers seeking eco-conscious options, our versatile Greenland Cod, frozen at the source for peak quality, is the perfect choice Elevate your menu with these recipes and join the wellness movement!
Ready to Bring Wellness to Your Menu?
Whether you’re a restaurant, retailer, or distributor, Southstream is here to help you deliver the freshest, most wellness-focused seafood to your customers. Let’s work together to create menus that taste amazing and nourish the body.
