Do you have some bacon on hand? I use Speck, even with skin on. Easier to turn and the Speck holds the flesh in place. It shouldn't be cooked too long anyhow. Cod tends to flake easily.
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Do you have some bacon on hand? I use Speck, even with skin on. Easier to turn and the Speck holds the flesh intact It shouldn't be cooked too long anyhow. Cod tends to flake easily.
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