Salt cod, Cantabrian anchovies & gourmet prepared dishes | Bacalalo

To bring quality seafood closer with transparent information, fast service and real advice.

We want every purchase, in store or online, to be simple: you choose the cut, we tell you the portions, we suggest cooking methods and pairings, and you receive it fresh and ready to cook.

Bacalalo is about craft, perseverance, and attention to detail.

We work with Gadus morhua cod from the North Atlantic, Iceland. We select fish by season and size, looking for firm fiber and natural gelatin.

This ensures consistent results whether baked, cooked in pil-pil sauce, brandade, or a la llauna. The process is unique: controlled desalting, individual cutting, and vacuum packaging with storage and consumption recommendations on the label.

You'll find us in Barcelona, ​​at the Mercat del Ninot, Stall 49. There we work on the product daily and take away orders.

If you prefer to buy cod online, you can pick it up in store or request refrigerated delivery.

On the contact page you will see the updated opening hours, phone number and the best way to get there.

We prepare the order on the same day of departure, vacuum-pack it, and keep it cold throughout the entire transit.

We work with SEUR Frío 24h for the Peninsula and Balearic Islands, with usual deliveries between 24 and 48 hours depending on the destination and cut-off time.

The package includes storage and consumption recommendations. If you need a specific date, please indicate it in the notes and we will adjust it.

We apply prevention measures and good practices: selection of trusted raw materials, careful cleaning and handling, stable cold chain and safe cooking recommendations.

For raw or marinated preparations (such as anchovies in vinegar), we advise that freezing at appropriate temperatures is necessary before consumption.

If you have any questions about a specific recipe, we can advise you on timing and temperature.

As a practical guide: 220 - 260 g per serving for oven-baked or grilled pork loin; 150 - 180 g for brandade, croquettes or tortillas with crumbled meat.

If you're preparing a main course with a generous side dish, 180-220g is usually enough. For pil-pil sauce, a medium thickness with skin is best; for à la llauna, firm and uniform fillets are ideal.

If you tell us the recipe, we'll suggest the exact cut and weights.

Rinse to remove surface salt and leave the cod in cold water in the refrigerator between 0 and 4 ºC, with a ratio of 1 part cod to 3 parts water.

Change the water every 8-10 hours. These are approximate times.

Crumbs or shredded meat: 8 - 12 h
Tenderloins: 24 h
Thick loins: 36 - 48 h

Before cooking, test one end and adjust with a brief soak if you prefer it softer. Pat dry thoroughly with paper towels to promote browning and gelatin emulsification.

Do not use hot water because it hardens the fiber.

Top loin for oven and confit, middle loin for grilling and quick stews, tail for breading and tapas, shredded for tortillas, salads and brandade.

For Cantabrian anchovies, we prioritize regular sizes, impeccable cleaning, and quality olive oil; if you're looking for gildas, we recommend the fillet and the most balanced salt level.

Yes. We serve restaurants, caterers and shops with HORECA formats, custom cutting and delivery planning.

We can prepare recipe packs, gift sets and combinations of cod, anchovies and smoked fish.

If you need a technical data sheet or allergens for a specific product, we will provide it along with storage recommendations.