Remove a case (15 lbs.) of cod from the freezer one day before you need to cut it. Place on the slacking rack in the basement for one shift, then transfer it to the walk-in rack.
The next day, remove the defrosted filets from the box, and transfer to a perforated hotel pan. Allow to drain for at least one hour.
Cut into 1 oz. logs for tacos, and 2 oz. flat slices for fish and chips as shown. Transfer to 4″ – 1/3 hotel pans and wrap. Refrigerate until needed.