“People who know fresh cod – from the great restaurants of France, to British working-class fish shops, to the St. John’s waterfront – all agree on three things: It should be cooked quickly and gently, it should be prepared simply, and, above all, it must be a thick piece. Only a large piece can be properly cooked.”

“People who know fresh cod – from the great restaurants of France, to British working-class fish shops, to the St. John’s waterfront – all agree on three things: It should be cooked quickly and gently, it should be prepared simply, and, above all, it must be a thick piece. Only a large piece can be properly cooked.”

— Mark Kurlansky