boiling ChartsDATASHEET // CT-BL-042
boilingSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Cod / Haddock Fillet (Whitefish) in the boiling
Specification: Two 6-8 oz fresh Atlantic cod or haddock fillets, submerged in simmering salted water or milk with bay leaf and black peppercorns
Target Temp
185°F (85°C)
Stovetop Boil
Total Time
7–9 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
145°F (63°C) internal
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat boiling to 185°F (85°C). Prepare cod / haddock fillet (whitefish) (Two 6-8 oz fresh Atlantic cod or haddock fillets, submerged in simmering salted water or milk with bay leaf and black peppercorns).
2
Cook
Cook for 7–9 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Translucent white flesh turns brilliant solid white and flakes easily with a butter knife; 145°F thickest section. Confirm internal temperature reaches 145°F (63°C) internal. Rest for 2 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS Seafood Safety Guide (145°F); British Fishmongers Federation Poaching Tables.
Pro Tip: Poaching cod in milk instead of plain water cushions the delicate whitefish proteins and eliminates any residual fishy odor.