It’s much easier to remove the bone when the meat is cooked.

When Black Cod is overcooked, the protein structure in the fish breaks down, causing the flesh to lose its texture and become soft and mushy due to its high fat content. Overcooking can cause the fat in the fish to render out, which can further contribute to the mushiness. To avoid this, it's best to cook Black Cod gently and avoid high heat cooking methods like deep-frying or grilling. Instead, try baking or broiling the fish, or cooking it gently in a sauce or broth. If you're not sure if your fish is cooked through, you can use a meat thermometer to check the internal temperature. For Black Cod, aim for an internal temperature of around 140°F-this will ensure that the fish is fully cooked but still tender and flaky. Hope that helps! Let us know if you have any other questions or if there's anything else we can do to assist you! 🧡 As a reminder, if you've purchased from us, we have a worry-free guarantee on all of our products. If you don't like it, we'll refund you back no questions asked.