Abstract: Frozen cod is a convenient option used by millions of Spaniards every week. Pescanova, Frudesa, and La Cocinera dominate the frozen food aisle. What does each brand offer? When is it worth opting for fresh or artisan-desalted cod?
Frozen cod is a convenient option used by millions of Spaniards every week. Pescanova, Frudesa, and La Cocinera dominate the frozen food aisle. What does each brand offer? When is it worth opting for fresh or artisan-desalted cod?
Content
Main frozen cod brands
| Brand | Main products | Origin | Approx. price |
|---|---|---|---|
| Pescanova | Loins, slices, shredded | North Atlantic | 8-15 €/kg |
| Frudesa | Loins, chunks, breaded | Variable | 7-12 €/kg |
| La Cocinera | Prepared (croquettes, etc.) | Variable | 5-10 € per unit |
| Private label | Loins, fillets | Variable | 6-10 €/kg |
The process: what happens with frozen cod
Commercial frozen cod is caught, cleaned, filleted, and blast-frozen on the boat or at a plant near the port. This process preserves proteins and nutrients well. What it loses compared to fresh: texture (somewhat softer after thawing) and ability to "flake" (fibers become more compact with freezing).
Frozen cod vs. salted and desalted cod
| Criterion | Frozen | Salted and desalted |
|---|---|---|
| Flavor | Mild, neutral | More intense, with salt character |
| Texture | Somewhat soft | Firm, flaky |
| Gelatin (pil-pil) | Very little | Abundant (especially skin) |
| Preparation | Thaw and cook | Desalt 48-72h + cook |
| Storage | Months in freezer | 3-5 days in fridge (desalted) |
| Price | Cheaper (€/kg) | More expensive but more flavor |
Related Cod Products
When frozen cod works well
- Baked cod with vegetables
- Cod with tomato sauce
- Stews and casseroles (not the sole protagonist)
- Quick weeknight dinners
- Breaded or battered cod
When to look for salted/desalted cod
- Pil-pil, confit, grilled (dishes that depend on texture)
- Traditional recipes where it "tastes like real cod"
- Any dish where cod is the sole protagonist
- "Cocochas", "morro", "penca" (not available commercially frozen)
Conclusions
- The process: what happens with frozen cod: Commercial frozen cod is caught, cleaned, filleted, and blast-frozen on the boat or at a plant near the port.
- When to look for salted/desalted cod: Depends on the product.
Frequently asked questions
Is Pescanova Gadus morhua?
It depends on the product. Cod loins are usually Gadus morhua. Other products may use Gadus macrocephalus (Pacific cod, cheaper). Check the species on the label.
Can I make pil-pil with frozen cod?
Technically yes, but the result is inferior. Frozen cod has less gelatin in the skin, and pil-pil sauce needs that gelatin to emulsify. Salted cod with skin is far superior for this recipe.
Does frozen cod lose nutrients?
Hardly. Blast freezing preserves proteins, omega-3s, and minerals well. Nutritional loss is minimal. What changes is the texture, not the nutritional value.
Is frozen cod good?
Frozen cod is rich in high biological value proteins and also contains a wide variety of vitamins and minerals with important functions that allow the utilization of energy nutrients such as B1, B2, B6, and B9.
Does frozen cod need to be desalted?
Yes, although it is recommended that it has been previously frozen. There are many recipes for salads and quick dishes that use raw desalted cod flakes.
Comparison based on public information (February 2026). Indicative prices that may vary depending on establishment and season. Brands are property of their respective owners.
→ See our selection of desalted cod from Iceland
Discover our selection at Bacalalo.com
Supermarket brand comparison: product by product
The three major frozen cod brands in Spain are Pescanova, Frudesa, and La Cocinera. But not all offer the same. Here's the real comparison:
| Brand | Main products | Usual origin | Average price/kg | Format |
|---|---|---|---|---|
| Pescanova | Loins, portions, flakes, breaded | North Atlantic (generic) | 12-18€/kg | 300-400g bag |
| Frudesa | Loins, fillets, breaded | Atlantic (generic) | 10-15€/kg | 300-500g bag |
| La Cocinera | Croquettes, prepared meals, breaded | Variable | 8-14€/kg | Bag and tray |
| Private labels (Hacendado, etc.) | Loins, portions, flakes | Pacific/Atlantic (generic) | 8-12€/kg | 400-500g bag |
What the labels don't tell you
Most supermarket frozen cod is Gadus macrocephalus (Pacific cod), not Gadus morhua (Atlantic cod). It's not the same: Pacific cod has less flavor, a softer texture, and finer flakes. The legal label requires indicating the species, but the print is small, and most consumers don't read it.
Nutritional analysis: frozen vs fresh vs salted
| Nutrient (per 100g) | Frozen cod | Fresh cod | Salted cod (desalted) |
|---|---|---|---|
| Calories | 78 kcal | 82 kcal | 85-90 kcal |
| Proteins | 17g | 18g | 20g |
| Fat | 0.7g | 0.7g | 0.8g |
| Sodium | 80mg | 60mg | 150-300mg |
| Omega-3 | 0.1g | 0.2g | 0.2g |
The nutritional difference is minimal. Salted and desalted cod has slightly more residual sodium and slightly more protein (salt dehydrates, concentrating nutrients). The biggest impact is on flavor and texture, not nutrition.
When to buy frozen and when to look for an alternative?
Frozen makes sense when:
- You are preparing battered or breaded dishes: the texture of thawed frozen cod is sufficient under a crispy coating.
- You are cooking for children: portioned formats (boneless, skinless) are practical and safe.
- You need convenience: from freezer to pan in 15 minutes, without planning 48 hours of desalting.
- The budget is tight: at 10-15€/kg, it's the most economical option.
Look for fresh salted or desalted cod when:
- Cod is the star of the dish: pil-pil, confit, "a la llauna". Here the difference is immense.
- You are looking for authentic flavor: the salting and desalting process generates natural gelatin that frozen cod does not have. This creaminess is inimitable.
- You are cooking for guests: no one notices the difference in croquettes, but everyone notices it in a baked loin.
- You want premium quality: cod from Iceland is in a different league compared to industrial frozen cod.
Alternatives to supermarket frozen cod
If you're reading this, you probably already suspect that frozen cod falls short for certain dishes. Alternatives scale in quality (and price):
- Dry (salted) cod: the traditional format. It needs 24-72 hours of desalting, but the result is incomparably superior. Available at Bacalalo.
- Ready-desalted cod: the convenience of frozen + the quality of salted. It comes already desalted, ready to cook. Premium desalted cod at Bacalalo.
- Fresh cod: limited season, excellent for preparations where you want fresh texture (not salted). Available at specialized fishmongers.
Frequently asked questions
Is supermarket frozen cod real cod?
Yes, but it's usually Gadus macrocephalus (Pacific cod), not Gadus morhua (Atlantic cod), which is traditional in Spanish cuisine. They are different species with distinct flavors and textures. Pacific cod is cheaper but less flavorful.
Can I make pil-pil with frozen cod?
Technically you can, but the result will be poor. Pil-pil needs the natural gelatin generated during the salting and desalting process. Frozen cod has not gone through this process, so the emulsion will be weak or non-existent. For pil-pil, always use quality desalted cod.
How much does a kilo of frozen cod cost vs. premium desalted?
Supermarket frozen cod is around 10-18€/kg. Premium desalted cod (Icelandic origin) is 45-60€/kg. The difference seems large, but premium desalted has 0% waste and an incomparably superior flavor. For croquettes or breaded dishes, frozen is reasonable. For dishes where cod is the star, premium is worth every euro.
Is there good quality frozen cod?
Yes, but not in the usual supermarket aisles. Some premium brands (Gadira, seasonal Skrei) offer frozen North Atlantic cod of notable quality. You can also freeze fresh or good quality desalted cod yourself to have a reserve.
Private label or well-known brand: is there a real difference?
In many cases, the product comes from the same factory. The difference lies in quality control and the selection of pieces. Well-known brands (Pescanova) usually offer a more uniform caliber. But Hacendado (Mercadona) offers good value for money if you choose the right product.
