Always cook cod to a safe internal temperature of 145 degrees Fahrenheit (until the flesh is opaque and flakes easily with a fork) to avoid food poisoning, per the U.S. Department of Health & Human ...

Nathan Outlaw is on a “one-man chef mission” to get us all to eat more seafood. “What people sometimes don’t realise is [that] it is a convenience food,” says the chef, who runs Michelin-star ...