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Jan 24, 2007 04:23 PM

Can I Freeze this Cod Fish?

I bought a pound of cod at Whole Foods today since I was planning to make cornmeal crusted cod fish tonight for dinner, but I didn't get the chance to cook it. I won't have the opportunity to cook it again until Friday, and since I don't want fish sitting in my refrigerator for another 2 days, here's my question: Should I freeze it raw or should I cook it tonight and then freeze it? Or did I just waste $20?

(Forgive me if this is stupid -- I very rarely cook fish.)


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  1. I'd freeze it raw, no big issues. what I'd be more worried about was finding a new fishmonger, $20 a pound for cod? wow thats expensive!

    1 Reply
    1. re: rob133

      Don't you know that cod is the new "in" fish?! ;-) That's why Whole Foods (who is expensive anyway) is charging so much. Not to rain on your parade Valerie, but cod is one of the over-fished species. Here's a list from 2005 (not sure if it's 100% accurate anymore, but I'd be willing to bet cod is still on the list).

      Yellowtail Flounder
      Atlantic Halibut
      Speckled Hind
      Red Snapper
      Warsaw Grouper
      Atlantic Cod
      Canary Rockfish
      Snowy Grouper/
      Black Grouper

    2. I think you should certainly be able to freeze the fish raw...but it's imperative when you thaw it out that you let it thaw naturally or run it under warm water (while still in the wrap)...whatever you do, don't microwave defrost it...that'll ruin it.

      1 Reply
      1. re: cimero


        cimero wrote: "...but it's imperative when you thaw it out that you let it thaw naturally or run it under warm water..."

        The 2 "other" nevers get broken in the same sentence. Cold refrigerated thaw! Cold Ice water thaw!


      2. Thanks for the quick replies.

        And maybe it was more like 1 1/2 lbs. -- but that's Whole Foods for you. Good, but certainly not cheap!

        1. Sure if you know the fish is fresh, freeze it! But OMG...that much for cod???

          3 Replies
          1. re: Quine

            I think I read that true cod is nearly extinct, so it follows that it's pricier than many other fish.

            In any case, currently, I have filets of bluefish, sole and lots of salmon (maybe some monkfish) in his freezer, most of which I brought fresh. Thaw them slowly in the fridge, then enjoy! They'll be just as tasty and will smell just as fresh as the day I bought them.

            1. re: Yaqo Homo

              I believe Whole Foods sells "True Cod" - sourced from the Pacific, vs. "Atlantic Cod" which is heavily overfished. See Monterey Bay Aquarium's Seafood Watch for more on this:

              1. re: Pincho

                If anybody is REALLY interested, the book "Cod" by Mark Kurlansky is quite a good read and exhaustively covers this subject!

          2. -----

            Likely the Cod has already been frozen once, so I would not do that all over again. Otherwise, it could come out with a much less desirable taste and texture.

            Best would have been to bag and ice it down in the refrigerator, as you are nearing closer to the lowest possible non-freezing temperatures. No refrigerator that I know of could hold that perfect temperature that would be so crucial in keeping that catch (purchase) as fresh as possible.


            1 Reply
            1. re: RShea78

              I was actually thinking that the fish was probably already frozen and that's why I was concerned about freezing it again.

              But after reading the responses from last night, I went ahead and wrapped it and stuck it in the freezer, so when I do defrost it (and yes, I always thaw things in the refrigerator), if it seems off in any way, I won't take any chances.

              Like I said in my original post, I rarely cook fish, but the mood struck this week and I thought it would be a good change for my husband and 2 year old daughter. Now who knows when the urge will come upon me again!