For a small 4oz piece of cod (about a quarter pound), scale way down from the standard 1/8 tsp-per-pound guideline for Papain (natural Papaya-based enzymatic meat tenderizer) — you're looking at roughly 1/32 tsp, basically just a light pinch. If you'd rather use Bromelain Powder 150gdu (Ananas comosus) instead, the same tiny-pinch approach applies since both are potent enzymatic tenderizers best used sparingly on delicate fish.
- Since that's such a small amount, dissolve the pinch into a tablespoon or two of water or brine first, then pour it over the fish so it coats evenly instead of concentrating in one spot.
- Keep contact time short — 5 to 10 minutes is plenty for a delicate piece this size.
- Check it early: cod breaks down fast once the enzyme gets going, so don't walk away.
- If you tenderize small batches often, a 1/32 tsp measuring spoon helps keep results consistent, since eyeballing a pinch can vary a lot.