Now Serving Fish Fridays

Dive into weekly savings and delicious recipes.

Thank Goodness it’s Fish Friday

This month, we’re giving you one more reason to love Friday. Each Friday in March you can enjoy savings on our versatile, delicious Wild Alaska Cod and Wild Sashimi Tuna Steak. See your local Fresh Deals for special pricing.

Aside from their sustainability, these fish are also incredibly flavorful and easy to prepare for a variety of occasions. Serve them during a dinner party or family meal, or keep them on hand for a quick and nourishing lunch or dinner.

There are so many satisfying ways to prepare our Wild Alaska Cod and Wild Sashimi Tuna Steak. We’ve gathered some of our favorites, so you can keep your menu fresh and interesting all month long.

Wild Alaska Cod

Mild and almost sweet in taste, Wild Alaska Cod is known for its versatility. The fillets are firm and moist with a characteristic large flake. This delicate fish is delicious by itself or simmered in your favorite sauce. It also works beautifully with milder herbs like parsley, chives, tarragon and dill. Here are some of our favorite ways to prepare Wild Alaska Cod:

Braising or Poaching: Make a flavorful sauce (tomato-based or even curry), add the cod fillets and simmer until opaque, 6 to 8 minutes. We love this recipe for Poached Cod in Saffron Scented Tomato Broth.

Panko Crusted Everything Cod with Garlic Roasted Broccoli and PotatoesPanko Crusted Everything Cod with Garlic Roasted Broccoli and Potatoes

Deep Fried: Cod makes an excellent base for fish and chips as it holds up to the high heat. Try our delectable recipe for Beer Battered Fish and Chips and enjoy an English pub favorite at home.

Pro Tip > You can skip frying the potatoes and swap them for super-simple oven fries: Scrub 2 to 3 large baking potatoes and cut lengthwise into 8 wedges each. Toss with 2 tablespoons of olive oil and spread on a baking sheet. Bake at 425°F, turning halfway through, until golden brown, about 35 minutes. Season with salt and pepper.

Roasted: Roasting is one of the easiest, most unique ways to cook cod. Simply brush the fish with olive oil and season with salt and pepper, or try one of our seafood seasonings. Choose from Blackened Spice Rub/Marinade, Lemon Dill Grinder, Mixed Peppercorn Grinder and Salmon Rub/Marinade. Place the seasoned cod on an oiled, large-rimmed sheet pan and bake at 400°F until the fish is opaque when flaked, about 10 minutes.

Pro Tip > Add some vegetables to the sheet pan and roast them at the same time. Serve a delicious dinner with our recipe for Panko Crusted Everything Cod with Garlic Roasted Broccoli and Potatoes!

Pan-Fried: This is perhaps the most common way to cook cod—it’s quick, easy and tasty. Be sure to use moderately high heat to help create a thin, golden-brown crust. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper or one of our own seafood seasonings. Dredge them in flour, shaking off the excess. When the oil is shimmering but not smoking, add the cod and cook, carefully turning once (a thin metal fish turner comes in handy here) until golden brown and opaque when flaked, 6 to 8 minutes. Adjust the heat as needed so the crust doesn’t get too dark. Serve with a homemade aioli like the one used here, or top with The Fresh Market Tartar Sauce.

More Ways to Savor Wild Alaska Cod

Since cod is so deliciously mild and versatile, it can be hard to choose a recipe! For a light and aromatic seasonal recipe, try Roasted Cod with Spring Vegetables and Herbs. Our Blackened Alaska Cod with Ginger Plum Salsa is bursting with flavor, and our Fish Tacos with Mango Salsa are an easy dish the whole family will love.

Roasted Cod with Spring Vegetables and Herbs
Roasted Cod with Spring Vegetables and Herbs
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Poached Cod in Saffron Scented Tomato Broth
Poached Cod in Saffron Scented Tomato Broth
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beer-battered-fish-and-chips
Beer Battered Fish and Chips
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Wild Sashimi Tuna

Loaded with omega-3 fatty acids, Wild Sashimi Tuna has a reputation as one of the most nutritious fish you can find. Its rich flesh is normally cut into meaty steaks about 1-inch thick. Although it’s never a good idea to overcook fish, this rule of thumb is especially important with tuna, as it tends to dry out if cooked beyond medium-rare.

Due to its full, distinctive flavor, tuna can stand up to stronger seasonings like a chili powder-based rub or a spicy fruit salsa. It’s also a good candidate for marinating. Just be careful not to soak the tuna for longer than an hour or two at the most, or the acids in the marinade will “cook” the fish like ceviche. Here are some of our favorite ways to prepare Wild Sashimi Tuna:

Pan-Seared: This cooking method is incredibly fast and ensures your tuna is ready to serve solo or to use as a fresh, flavorful ingredient in salads and other dishes. For bright, refreshing flavor, try our Seared Tuna Salad with Blood Orange Vinaigrette. We also have a delicious recipe for a Tuna Poke Bowl.

Sashimi Tuna Poke BowlTuna Poke Bowl

To pan-sear tuna, heat a nonstick skillet over medium-high heat. Season the tuna with salt and pepper or The Fresh Market Blackened Spice. Brush the tuna with a little olive oil, add it to the skillet and cook until seared on the underside, about 2 minutes. Flip the tuna and sear the other side, about 2 minutes more for medium-rare. Using a thin, sharp knife, cut the tuna steak across the grain into strips about ½- inch thick.

Grilled: Tuna is nicely complemented by smoky flavors from the grill. Unlike other fish, it’s easy to grill because its firm texture allows it to hold well up on the grill grids.

Preheat the grill for direct cooking over high (500° to 550°F) heat. Do not oil the grill grids, as the oil can burn. Instead, lightly brush the tuna with oil and season with salt and pepper. Grill the fish with the lid closed until seared on the underside, about 2 minutes more for medium-rare. Need an idea? We love this recipe for Grilled Tuna with Mango Hatch Chile Salsa.

To Slice and Serve Tuna: For an easy and beautiful presentation, transfer your cooked tuna to a cutting board and let it rest for a few minutes. Using a thin, sharp knife, cut the tuna steak across the grain into strips about ½-inch thick. Slide the knife under the strips, move them as a unit to the plate and fan them out. Serve and enjoy!

More ways to enjoy Wild Sashimi Tuna

Seared Tuna Salad with Blood Orange Vinaigrette
Seared Tuna Salad with Blood Orange Vinaigrette
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Tuna in Lemon Butter Dill sauce with Almonds and Capers
Tuna in Lemon Butter Dill Sauce with Almonds and Capers
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Sashimi Tuna Poke Bowl
Sashimi Tuna Poke Bowl
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