Yes, cod fish can become tough. Overcooking cod dries it out and increases its internal temperature. This leads to moisture evaporation, altering its texture. To keep cod tender, use the right cooking technique and aim for an internal temperature of 145°F (63°C). Avoid long cooking times for the best result.
Next, consider the cooking temperature. Baking cod at a lower temperature, around 350°F (175°C), can prevent it from drying out. Keep the cooking time short. Generally, cod should bake for about 20 minutes for every inch of thickness. Additionally, marinating or seasoning the fish can add moisture and flavor, which aids in achieving a tender outcome.
Using a food thermometer is advisable. The ideal internal temperature for cod is 145°F (63°C). This ensures that the fish is fully cooked while retaining its moisture.
By following these guidelines, you can serve delicious and succulent baked cod. Now that we have explored how to prevent tough cod, let’s delve into the best techniques for seasoning and pairing baked cod with complementary side dishes.
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