Bacalao vs Perelló 1898: Two Visions of Premium Cod

Bacalalo vs Perelló 1898: Two Visions of Premium Cod

In the premium seafood segment in Spain, brands with very different proposals coexist: from the small market specialist to the established brand with national and international distribution. This diversity is positive for the consumer, because it means they can find quality in different formats and channels.

In this comparison, we analyze two proposals that share a premium positioning but express it differently: Bacalalo, a seafood specialist with over 35 years in Barcelona's Mercat del Ninot, and Perelló 1898, a Spanish brand with a long history in the salted fish sector, especially known for its anchovies and its presence in the national distribution channel.

The objective of this analysis is to offer buyers objective and verifiable information so they can make an informed decision based on their priorities.

Two Distinct Business Models

Before comparing criteria by criteria, it is important to understand that Bacalalo and Perelló 1898 represent different business models, and that difference structures the comparison:

• Bacalalo is a market specialist and online store with direct sales to the consumer. The relationship between the store and the customer is direct, personalized, and built on decades of trust.
• Perelló 1898 is, according to publicly available information, a brand with a tradition in salted and preserved foods that combines its own sales with distribution to third parties (specialty stores, online through distributors, etc.). For updated details on its direct sales channels, we recommend checking its official website.

This distinction does not imply that one is better than the other: they serve different needs, and the buyer who understands the differences can make a better choice.

Comparison Chart: Verifiable Criteria (February 2026)

Perelló 1898 data awaiting verification on its official website.

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Refrigerated shipping 24-48h to the entire Peninsula

Perelló 1898: A Brand with a History in Spanish Salted Fish

The year 1898 in the name is not a minor detail: evoking a founding date from the 19th century is a statement of trajectory and continuity. In the salted and preserved fish sector, longevity is a real asset: it implies decades of relationships with suppliers, accumulated knowledge about curing processes, and a customer base built over time.

Perelló 1898 is especially known in the Spanish market for its anchovies, a product that in the premium segment demands a very high level of craftsmanship and quality control. Quality Cantabrian anchovies are a product that requires months of maturation and a cleaning and filleting process that determines the final result.

For updated information on their range of cod, anchovies, and other products, direct sales channels, prices, and home delivery availability, we recommend checking their official website directly.

Bacalalo: Direct Specialization with Personal Selection at Origin

The direct sales model as a structural advantage

When a brand sells through distributors, the product passes through several intermediaries before reaching the end consumer. Each link in that chain has its own margin and storage conditions. In delicate products such as desalted cod or anchovies, transit time and conditions directly affect the final result on the plate.

Bacalalo sells directly to the consumer, both in its physical store in Mercat del Ninot and through its website. This eliminates intermediaries and allows for total control over the product's conditions until it reaches the customer.

Personal selection in Iceland and the Cantabrian Sea

For cod, the Bacalalo team personally selects the product in Iceland, one of the most prestigious origins for Gadus morhua. For anchovies, the selection is made among producers in the Cantabrian Sea, the area with the greatest tradition and quality for this product in Spain.

This personal selection has a direct impact on product consistency: it is not generic "Icelandic cod" that is bought, but a specific product from a specific supplier, evaluated by the Bacalalo team itself.

The complete range: cod, anchovies, caviar, and preserves

Bacalalo is not just a cod store. It is a specialist in premium seafood products with a range that includes:

• Gadus morhua cod in different formats: loins, centers, shredded, desalted ready to cook.
• Cantabrian anchovies of the highest quality, selected from the best producers in the area.
• High-end caviar, for special occasions or the consumer looking for the highest value product.
• Select seafood preserves, maintaining the same selection criteria as fresh products.

This catalog consistency—all products under the same selection criterion—is a differentiating value for those who want to make all their premium seafood purchases in one place.

Guaranteed refrigerated logistics

The difference between a good product received in perfect condition and the same product damaged by a break in the cold chain is the difference between a great shopping experience and a disappointing one.

Bacalalo ships all its products with isothermal packaging and through express transport that guarantees delivery within 24-48 hours to any point in Spain. This logistical standard is non-negotiable for a seafood specialist: it is the basic condition for the effort of selection at origin to make sense.

How to Choose Between a Distributed Brand and a Direct Specialist?

The answer depends on what the buyer prioritizes:

If you prioritize availability and presence across multiple channels: a widely distributed brand like Perelló is present in more points of sale, making it more geographically accessible for those who don't want to place an online order.

If you prioritize traceability and direct contact: a specialist like Bacalalo offers the possibility of knowing exactly where each product comes from, speaking with the person who selected it, and receiving personalized advice on preparation and use.

If you prioritize product range: Bacalalo offers a consistent range of premium seafood products (cod, anchovies, caviar, preserves) under the same selection criterion. To verify Perelló's range, we recommend checking their official website.

If you prioritize the lowest possible price: neither Bacalalo nor Perelló 1898 compete on price with low-end segments. Both brands are positioned in the premium segment, where quality and craftsmanship come at a cost.

What Distinguishes Bacalalo in the Premium Segment

In a segment where many brands use words like "artisanal," "select," or "premium" without further specifics, Bacalalo provides verifiable elements:

• Specific origin: Gadus morhua from the North Atlantic (Iceland), not "imported cod."
• Verifiable physical presence: Mercat del Ninot, Barcelona, since 1990. Customers can visit the store.
• Documented personal selection: the team travels to the source to select the product.
• Own refrigerated logistics: isothermal packaging, 24-48h, cold chain control.

Frequently Asked Questions about Premium Cod and Seafood Products

1. What makes cod or anchovies premium? The premium quality in these products depends on several factors: the species (Gadus morhua for cod; Cantabrian anchovy for anchovies), the catching method, the curing or desalting process, and quality control at every step. A premium product is verifiable: the seller can explain each of these factors.

2. Why is there such a price difference between "Cantabrian" anchovies from different brands? Because the "Cantabrian" label does not automatically guarantee the same quality. The difference lies in the size of the anchovy, the maturation time (which can range from months to over a year for the best producers), the cleaning process, and the packaging. Cheaper anchovies with that denomination may not meet the same standard as those from specialists.

3. What differentiates high-end caviar from low-end caviar? The species is the most important criterion: sturgeon caviar (especially beluga, osetra, and sevruga) is the most valuable. But within that category, quality depends on the sturgeon's diet, the curing process, and the packaging. Low-end caviar usually comes from less valued sturgeon species or substitutes that are not caviar in the strict sense.

4. Can I buy Cantabrian anchovies online with quality guarantees? Yes, provided the supplier specifies the origin, producer, and process. Anchovies in olive oil, well-packaged, are not as perishable as desalted cod, but the cold chain is still important to preserve their organoleptic properties.

5. How is premium cod paired? Quality cod allows for very different pairings depending on the preparation. For pil-pil, a txakoli or a fresh albariño are classic choices. For more powerful preparations (cod with tomato, cod a la vizcaína), a garnacha or a light red wine can work well. Esqueixada with tomato and olives calls for a Catalan rosé or a white with acidity.

6. What is flaked cod and what is it used for? Flaked cod is desalted cod broken into small flakes, ready to be incorporated into croquettes, brandade, salads, omelets, or rice dishes. It is the part of cod with the lowest unit value but not lower quality: if the starting cod is good, the flaked cod is too.

7. How long does desalted cod last in the refrigerator? Desalted cod should be consumed within a maximum of 2-3 days if kept in the refrigerator. It can also be frozen once desalted; in that case, it will last several months without significant loss of quality.

8. Does Bacalalo have gluten-free products or products suitable for allergy sufferers? For specific information on allergens and characteristics of each product, we recommend consulting directly at bacalalo.com or contacting the store team.

Discover Bacalalo's Premium Selection

Gadus morhua cod from the North Atlantic, selected Cantabrian anchovies, high-end caviar, and select preserves. All with personal selection at the source and over 35 years of experience.

Shipping throughout Spain in 24-48h with isothermal packaging. Physical store in Mercat del Ninot, Barcelona.

View the full catalog at bacalalo.com →