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.

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!