Red Cod is excellent in sautéing, grilling or baking. The fillets are best served by drying the fillets with a paper towel and sprinkling them with salt and leaving them for a couple of hours in the fridge before cooking. This process firms the flesh. Following this treatment, the red cod is excellent eating.
Found around southern Australia and New Zealand, from the surface to 700m. New Zealand’s Red Cod fishery is managed by a strict Quota Management System (QMS), which allows only a set amount of Red Cod to be taken commercially each year. It makes for a good sustainable source of fish with moderate to low mercury levels.