Cooking frozen cod fillets is simple and convenient. Here are a few popular methods you can try:

• Bake: Preheat your oven to 400°F. Place fillets on a lined baking sheet and season as desired. Bake for 15-20 minutes or until the fish flakes easily with a fork.
• Pan-Sear: Heat a little oil in a skillet over medium heat. Add fillets and cook for about 4-5 minutes per side, turning once, until opaque and flaky.
• Air Fry: Place fillets in the air fryer basket and cook at 375°F for 10-12 minutes. Check for doneness before serving.

Always follow any package instructions for best results.

Cod fillet and cod loin are both cuts from the same fish but differ in location and texture:

• Cod Loin: This is the thickest, firmest part of the fillet, cut from the center of the fish. It’s known for its flaky texture and mild flavor.
• Cod Fillet: This cut includes the whole side of the fish, which means it can be thinner and more varied in thickness.

Both are great for baking, frying, or grilling, so your choice depends on your preferred texture and recipe.

Absolutely! Cod cuts are a popular choice for fish tacos because of their mild flavor and flaky texture. Here’s how you can use them:

• Cut cod fillets or loins into bite-sized pieces.
• Season and cook by baking, grilling, or pan-searing.
• Serve in warm tortillas with your favorite toppings like cabbage slaw, salsa, and a squeeze of lime.

Cod’s versatility makes it easy to adapt to a variety of taco styles and flavors.

To keep leftover cooked cod fresh, follow these steps:

• Let the cod cool to room temperature before storing.
• Place it in an airtight container or wrap tightly with foil or plastic wrap.
• Refrigerate and use within 2-3 days for best quality.

When reheating, do so gently to avoid drying out the fish. If you’re unsure about freshness, it’s always best to check for any off smells or changes in texture before eating.

Most cod fish cuts sold at Walmart, such as fillets and loins, are processed to be boneless for convenience. However, it’s possible for small pin bones to remain, especially in hand-cut or less processed options. Before cooking or serving, it’s a good idea to check for and remove any visible bones. If you prefer completely boneless fish, look for packaging that specifies "boneless" or "skinless" for added assurance.