Shredded (or flaked) cod is one of the most versatile and economical ways to use cod in cooking. From fritters to salads, croquettes, and scrambled eggs, good shredded cod can transform any dish. Here we explain exactly what it is, how to shred it properly, and 5 quick recipes you can prepare today.
Contents
- What is shredded cod
- Difference between cod flakes and shredded cod
- How to shred it properly
- Which cod cut to use for shredding
- Recipe 1: Shredded cod salad
- Recipe 2: Cod fritters (bunyols de bacalla)
- Recipe 3: Cod croquettes
- Recipe 4: Scrambled eggs with cod and garlic shoots
- Recipe 5: Galician cod empanada
- How to store shredded cod
- Frequently asked questions
- Conclusions
What is shredded cod
Updated March 2026. Every day at Mercat del Ninot we see what works and what doesn't. This is our real-world experience.
Shredded cod (also written "desmiajado" or "desmigao" in some regions) is cod separated into small, irregular pieces following the natural muscle fibers. It is not minced or puréed cod: it is cod whose muscle laminae have been separated by hand or with a fork, maintaining the characteristic fibrous texture.
This way of preparing cod has centuries of history in Iberian cuisine. It was the most practical way to use trimmings, thinner parts, and pieces that broke during desalting. Over time, dishes like fritters, croquettes, and cod salads turned shredded cod into an ingredient with its own identity.
Today, shredded cod is sold pre-prepared in many fish markets and supermarkets, but the result is never the same as when you shred a quality desalinated cod fillet yourself.
Difference between cod flakes and shredded cod
Although used synonymously, there is a practical difference:
- Cod flakes: smaller pieces, often from industrial trimmings. Sold in trays as an economical product. Quality varies greatly by brand.
- Shredded cod: cod in irregular pieces of 1-3 cm, obtained by manually shredding a loin or center cut. The texture is juicier and the flavor more defined.
The price difference between industrial flakes and shredded Gadus morhua cod can be 2x to 3x, but the culinary result is incomparable. Cheap flakes are often from substitute species (Pacific Gadus macrocephalus) and have a flatter flavor.
How to shred it properly
Shredding cod is easy if you follow these steps:
Raw method (for salads, fritters, croquettes)
- Start with desalinated and well-drained cod. If using dried-salted cod, desalinate it beforehand for 48-72 hours, changing the water every 8-12 hours.
- Carefully remove the skin and bones. Run your fingers over the flesh to detect hidden bones.
- With your hands or two forks, separate the flesh following the direction of the fibers. Do not force it against them: cod naturally shreds into flakes.
- The ideal size depends on the recipe: 2-3 cm flakes for salads, 1 cm pieces for fritters and croquettes.
Method after cooking (for scrambled eggs, empanadas)
- Boil the cod in simmering water (not quite bubbling) for 8-10 minutes.
- Drain and let it cool.
- Shred it with your fingers or a fork. After cooking, the flakes separate even more easily.
Tip: don't over-drain. Cod that is too dry will become sandy when shredded. It should retain some moisture for the flakes to have a juicy texture.
Which cod cut to use for shredding
| Cut | Relative price | Result when shredded | Best for |
|---|---|---|---|
| Loin | High | Large, juicy flakes | Salads, dishes where cod is the star |
| Center | Medium | Medium flakes, good balance | All uses: fritters, croquettes, salads |
| Tail | Low | Finer fibers, slightly drier | Croquettes, empanadas, fillings |
| Prepared flakes | Low | Irregular, variable | Quick cooking when no alternative |
| Trimmings | Very low | Small pieces, possible skin/bones | Broths, cream bases |
For the recipes in this article, we recommend using a center cut or loin. The difference in flavor and texture justifies the investment.
Universal Dried Shredded Cod - 500g
Available at Bacalalo.com with refrigerated delivery in 24-48h
Recipe 1: Shredded cod salad
Cod salad is a Mediterranean classic that works as an appetizer, a light main course, or a tapa. The key is the quality of the cod and not overdoing the dressing.
Ingredients (4 servings)
- 300 g desalinated shredded cod (raw)
- 2 ripe tomatoes cut into wedges
- 1 spring onion or Figueres onion, thinly sliced julienne
- 1 roasted red bell pepper, cut into strips
- Aragon black olives
- Extra virgin olive oil, Sherry vinegar, salt
Preparation
Place the tomato, onion, and pepper on a platter. Distribute the shredded cod over them. Add the olives. Dress with a good drizzle of extra virgin olive oil and a few drops of Sherry vinegar. Salt to taste (be careful, the cod already adds saltiness). Let it rest for 15 minutes before serving for the flavors to meld.
Recipe 2: Cod fritters (bunyols de bacalla)
Bunyols de bacalla are a Lenten tradition in Catalonia, although today they are eaten year-round as an appetizer. Crispy on the outside, fluffy on the inside, with a present but not overpowering cod flavor.
Ingredients (approx. 30 fritters)
- 250 g finely shredded desalinated cod
- 200 g flour
- 2 eggs
- 200 ml milk
- 1 sachet of baking powder (or 1 teaspoon of baker's yeast dissolved in warm milk)
- 1 finely minced garlic clove
- Chopped fresh parsley
- Olive oil for frying
Preparation
- Mix flour, baking powder, eggs, and milk until a thick, homogeneous batter is obtained.
- Stir in the shredded cod, garlic, and parsley. Mix well.
- Let the batter rest for 30 minutes (if using baker's yeast, 1 hour).
- Heat abundant oil to 170-180 degrees C.
- Using two spoons or wet hands, form balls and fry in batches of 4-5.
- Fry for 3-4 minutes, turning them, until golden and evenly cooked.
- Drain on absorbent paper. Serve hot.
Recipe 3: Cod croquettes
Cod croquettes are, for many, the best way to use shredded cod. The béchamel absorbs the cod flavor and the breading gives it a crispy contrast.
Ingredients (approx. 40 croquettes)
- 300 g shredded desalinated cod
- 80 g butter
- 80 g flour
- 750 ml whole milk
- Nutmeg, white pepper
- Beaten egg and breadcrumbs for coating
- Oil for frying
Preparation
- Sauté the shredded cod in butter for 2 minutes over medium heat.
- Add the flour and stir for 2 minutes (roux).
- Gradually add the milk, stirring constantly, until a thick béchamel is obtained.
- Season with nutmeg and pepper. Taste before adding salt.
- Pour into a tray, cover with cling film directly on the surface, and refrigerate for at least 4 hours (preferably overnight).
- Form cylindrical croquettes, coat in egg and breadcrumbs.
- Fry in oil at 180 degrees C for 2-3 minutes until golden brown.
Recipe 4: Scrambled eggs with cod and garlic shoots
A simple, quick scrambled egg dish with a flavor combination that always works. The key: lightly set eggs and juicy cod.
Ingredients (2 servings)
- 150 g shredded desalinated cod (after brief cooking)
- 4 eggs
- 6-8 tender garlic shoots (or 2 sliced garlic cloves)
- Extra virgin olive oil
- Sweet paprika (optional)
Preparation
- Sauté the garlic shoots cut into 3 cm pieces in olive oil over low heat for 3 minutes.
- Add the shredded cod and sauté for 2 minutes.
- Lightly beat the eggs (do not whip them) and pour over the cod.
- Stir with a spatula over low heat until the eggs are creamy but still glistening in some areas.
- Remove from heat when they still appear slightly undercooked (residual heat will finish them).
- Serve immediately with a sprinkle of sweet paprika on top.
Smoked Cod in Oil in Thin Slices - 1000g
Available at Bacalalo.com with refrigerated delivery in 24-48h
Recipe 5: Galician cod empanada
The Galician cod empanada is a classic of Lent and Galician fairs. Thin dough, abundant filling, robust flavor.
Ingredients
- 400 g shredded desalinated cod (after brief cooking)
- 2 large onions, sautéed
- 2 roasted red bell peppers, cut into strips
- Raisins (optional, to taste)
- 2 sheets of Galician empanada dough (or homemade dough: flour, oil, warm water, salt)
- 1 egg for brushing
Preparation
- Sauté the thinly sliced onions in olive oil over low heat for 20-25 minutes.
- Add the peppers and shredded cod. Mix and let cool.
- Spread one sheet of dough on the baking tray. Distribute the filling. Cover with the second sheet.
- Seal the edges, make holes on the surface for steam to escape, and brush with beaten egg.
- Bake at 190 degrees C for 30-35 minutes until golden brown.
- Let rest for 10 minutes before cutting. Serve warm or at room temperature.
How to store shredded cod
- Refrigerator: in an airtight container, it lasts 2-3 days. Cover with a drizzle of olive oil to prevent it from drying out.
- Freezer: in individual portions wrapped in cling film and a ziploc bag, it lasts up to 3 months. Thaw in the refrigerator the night before use.
- Never at room temperature: desalinated cod is a perishable product. It should not be left out of the refrigerator for more than 2 hours.
A professional trick: shred more than you need and freeze the excess in 150-200g portions. This way you'll always have cod ready for emergency fritters, croquettes, or scrambled eggs.
Frequently asked questions
What is "bacalao desmiajado"?
"Desmiajado" is the colloquial way of saying "shredded". It refers to cod separated into irregular pieces following the natural muscle fibers. It is the most versatile way to use cod in recipes such as fritters, croquettes, salads, and scrambled eggs.
What is the difference between shredded cod and cod flakes?
Shredded cod is obtained by manually separating the fibers from a whole piece. Cod flakes are usually industrial trimmings from cutting, smaller and more irregular. The quality and flavor of artisan shredded cod are superior.
Can shredded cod be frozen?
Yes. Once shredded and drained, wrap it in cling film and store it in an airtight bag. It lasts up to 3 months in the freezer. Thaw in the refrigerator the night before use.
Which part of the cod is best for shredding?
The center cut offers the best balance between quality and price. The loin provides larger and juicier flakes, ideal if the cod is to be the star (salads). The tail is more economical but somewhat drier, suitable for croquettes and empanadas.
How many grams of shredded cod per person?
As a main dish (salad, scrambled eggs): 100-150 g per person. As a filling ingredient (croquettes, empanada, fritters): 50-75 g per person, as the dough or béchamel adds volume.
Do you have to cook the cod before shredding it?
It depends on the recipe. For salads and fritters, it is shredded raw (desalinated cod without cooking). For scrambled eggs and empanadas, many recipes prefer to cook it briefly before shredding, which facilitates the separation of the fibers.
5 Recipes with Shredded Cod: Quick Summary
If you're looking for recipes with shredded cod, here are the 5 that work best, ordered by ease. All use the same base ingredient — desalinated shredded cod — and all can be prepared in under an hour.
| # | Recipe | Time | Difficulty | Best for |
|---|---|---|---|---|
| 1 | Salad | 15 min | Very easy | No cooking, perfect in summer |
| 2 | Scrambled eggs with garlic sprouts | 15 min | Easy | Quick dinner with restaurant flavor |
| 3 | Fritters | 45 min | Medium | The perfect appetizer |
| 4 | Croquettes | 5h (4h rest) | Medium | Can be frozen |
| 5 | Galician Empanada | 60 min | Medium | For take-out, picnics, dinners with friends |
All these shredded cod recipes have one thing in common: you don't need expensive pieces. The cod will be shredded anyway, so the center cut or even the flakes are the smart option. You pay half the price for the same result.
Bonus recipes with shredded cod
In addition to the 5 detailed recipes above, shredded cod works very well in these preparations:
- Pasta with cod: sauté garlic and chili, add shredded cod, chopped cherry tomato and cooked pasta (penne or fusilli). An Italian-Iberian dish that's addicting.
- Shredded cod with chickpeas: a classic lenten stew. Cooked chickpeas, spinach, fried garlic, and shredded cod. Hearty and nutritious.
- Stuffing for peppers: Piquillo peppers stuffed with shredded cod in a light béchamel sauce. An essential Basque pintxo.
- Cod toasts: toasted bread with grated tomato, raw shredded cod and a drizzle of extra virgin olive oil. The seafood version of the Catalan toast.
- Shredded cod Portuguese style: cod, French fries, fried egg and black olives. A simplified "Bacalhau à Brás".
Conclusions
Shredded cod is the most practical and versatile way to incorporate cod into your daily cooking. You don't need large pieces or complicated techniques: with a good desalted center cut and your hands, you have the base ingredient for dozens of recipes.
The difference between using industrial flakes and shredding your own cod is the same as between a machine coffee and a freshly ground one. Both are coffee, but only one deserves your attention.
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