OUR COMMITMENT TO TRANSPARENCY
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Fish is a natural product and no two fish are ever exactly the same. While we follow portion weight guidelines, the shape and thickness of a fillet can vary depending on the size and natural structure of the fish. This means some portions may appear thicker or longer than others, even though they meet the same weight standards.
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We believe it is important for our customers to understand how fish is prepared and portioned, and we aim to be as transparent as possible about what we serve.
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UNDERSTANDING OUR COD PORTIONS
We work with fresh cod delivered daily from our trusted fish supplier. Depending on daily market availability and pricing, we may use 1+, 2+, 3+ or XL cod.
The terms 1+. 2+, 3+ and XL refer to the approximate size of the whole fish we receive before it is filleted.
These size grades help indicate the thickness and yield of the portions rather than the portion weight itself.
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1+ Cod
This is a slightly slimmer fish. We use the whole side as one portion, taken from the top end through to the tail end after deboning.
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Regular portions are approximately 280g*
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Small portions are approximately 180g*​
The cut is naturally meatier at the top end and thinner toward the tail. While slimmer than larger grades, it still meets our portion weights.
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*Please note: Fish portion sizes may be reduced slightly if prices increase significantly. We may need to adjust yields to help offset the rising costs.
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2+ Cod
This is a medium-sized cod. Two or three portions are cut from each fish: One from the top end (loin), and one or two from the tail end. The tail-end portion is noticeably thinner. Although it still meets our portion weight requirements, due to a higher yield of thinner cuts, this size is generally not our chef’s preferred choice, and we aim to avoid using 2+ cod where possible.
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3+ Cod or XL
This is a larger cod, producing thicker, meatier cuts. Portions are taken from both the top (loin) and tail ends. While it costs us more, it provides a noticeably thicker cut and still meets our portion weights.
This is always our preferred option when market conditions allow.
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Our preference is to order 3+ and XL cod, however if market prices rise significantly, we may opt for 1+ cod instead.
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Please note: when using 1+ cod, small and regular portions are separated from the boxes on arrival. The number of each portion size varies daily and is ultimately determined by what the sea provides. Some days we may have more small portions, other days more regular.
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Please check our inshore board to see which portion size is available on the day.
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ABOUT CODLING
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Occasionally we may offer codling, which is a younger, smaller cod. Due to its naturally smaller size, codling produces smaller and thinner fillets than the cod grades listed above.
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When available, codling will be on our Fish & Chips Deal menu and clearly listed as Codling rather than cod, so customers know exactly what is being served.
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Offering codling allows us to provide a lower-priced fish option while still serving fresh, high-quality fish from the same trusted suppliers.
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As with all fresh fish, availability depends entirely on what our fishermen land and what the market provides.
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ABOUT OUR COD BITES
To make the most of each fish and keep certain menu items affordable, our cod bites are prepared from the belly and tail sections of the cod.
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The belly section is not part of the cod loin used for our main fillet portions. Instead, these pieces are trimmed and cut into bite-sized portions. The tail end is also used for this purpose as it is naturally thinner than the loin.
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Using these sections allows us to reduce waste, keep costs down, and still serve fresh cod across our menu.
HOW TO TELL THE DIFFERENCE BETWEEN COD AND HADDOCK
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Small cod such as codling and the 1+ cod can often look very similar to haddock, making them harder to tell apart at a glance. The key difference lies in the markings on the skin, cod has a distinct white line running along its side, while haddock has a noticeable black line. Although we normally remove the skin during preparation, when we order in the smaller cod, to make identification easier, we leave the tail end skin on the fish, providing a clear and reliable visual cue.
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