What is shredded cod

What is shredded cod

Shredded cod (also spelled "desmiajado" or "desmigao" in some regions) is cod separated into small, irregular pieces following the natural muscle fiber. It is not minced or pureed cod: it is cod whose muscle layers have been separated by hand or with a fork, maintaining its characteristic fibrous texture.

This method of preparing cod has centuries of history in Iberian cuisine. It was the most practical way to utilize trimmings, thinner parts, and pieces that broke during the desalting process. Over time, dishes like fritters, croquettes, and cod salads made shredded cod an ingredient with its own identity.

Today, shredded cod is sold pre-prepared in many fishmongers and supermarkets, but the result is never the same as when you shred a quality desalted piece of cod yourself.

Difference between cod flakes and shredded cod

Although they are used synonymously, there is a practical difference:

• Cod flakes: smaller pieces, often originating from industrial trimmings during filleting. They are 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, center cut, or fillet. The texture is juicier and the flavor is 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 taste.

How to shred it correctly

Shredding cod is easy if you follow these steps:

Raw method (for salads, fritters, croquettes)

1. Start with desalted and well-drained cod. If using dried-salted cod, desalinate it beforehand for 48-72 hours, changing the water every 8-12 hours.
2. Carefully remove the skin and bones. Run your fingers over the flesh to detect hidden bones.
3. With your hands or two forks, separate the flesh following the direction of the fibers. Do not force it against the grain: cod naturally shreds into flakes.
4. The ideal size depends on the recipe: 2-3 cm flakes for salads, 1 cm pieces for fritters and croquettes.

Cooked method (for scrambled dishes, empanadas)

1. Cook the cod in simmering water (do not let it boil vigorously) for 8-10 minutes.
2. Drain it and let it cool slightly.
3. Shred it with your fingers or a fork. After cooking, the flakes separate even more easily.

Tip: do not drain excessively. Over-drained cod becomes sandy when shredded. It should retain some moisture for the flakes to have a juicy texture.

Which cut of cod to use for shredding

For the recipes in this article, we recommend using a center cut or loin. The difference in flavor and texture justifies the investment.

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Recipe 1: Shredded cod salad

Cod salad is a Mediterranean classic that works as a starter, light main course, or tapas. The key is the quality of the cod and not overdoing it with the dressing.

Ingredients (4 servings)

• 300 g desalted shredded cod (raw)
• 2 ripe tomatoes cut into wedges
• 1 spring onion or Figueres onion, finely julienned
• 1 roasted red bell pepper, cut into strips
• Aragon black olives
• Extra virgin olive oil, Sherry vinegar, salt

Preparation

Place the tomato, onion, and bell pepper in a serving dish. Arrange the shredded cod on top. 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 salinity). 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 the cod flavor present but not overpowering.

Ingredients (approx. 30 fritters)

• 250 g finely shredded desalted 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 chopped garlic clove
• Fresh chopped parsley
• Olive oil for frying

Preparation

1. Mix flour, baking powder, eggs, and milk until you get a thick, homogeneous batter.
2. Add the shredded cod, garlic, and parsley. Mix well.
3. Let the batter rest for 30 minutes (if using baker's yeast, 1 hour).
4. Heat plenty of oil to 170-180 degrees C.
5. Using two spoons or wet hands, form small balls and fry in batches of 4-5.
6. Fry for 3-4 minutes, turning them, until golden and evenly cooked.
7. 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 a crispy contrast.

Ingredients (approx. 40 croquettes)

• 300 g desalted shredded cod
• 80 g butter
• 80 g flour
• 750 ml whole milk
• Nutmeg, white pepper
• Beaten egg and breadcrumbs for breading
• Oil for frying

Preparation

1. Sauté the shredded cod in butter for 2 minutes over medium heat.
2. Add the flour and stir for 2 minutes (roux).
3. Gradually add the milk, stirring constantly, until you get a thick béchamel sauce.
4. Season with nutmeg and pepper. Taste before adding salt.
5. Pour into a tray, cover with cling film in contact, and refrigerate for at least 4 hours (preferably overnight).
6. Shape into cylindrical croquettes, dip in egg and then breadcrumbs.
7. Fry in oil at 180 degrees C for 2-3 minutes until golden.

Recipe 4: Scrambled cod with garlic sprouts

A simple, quick scrambled dish with a flavor combination that always works. The key: lightly cooked eggs and juicy cod.

Ingredients (2 servings)

• 150 g desalted shredded cod (after brief cooking)
• 4 eggs
• 6-8 tender garlic sprouts (or 2 sliced garlic cloves)
• Extra virgin olive oil
• Sweet paprika (optional)

Preparation

1. Sauté the garlic sprouts, cut into 3 cm pieces, in olive oil over low heat for 3 minutes.
2. Add the shredded cod and sauté for 2 minutes.
3. Lightly beat the eggs (do not whip them) and pour over the cod.
4. Stir with a spatula over low heat until the eggs are creamy but still glistening in places.
5. Remove from heat when they still seem slightly undercooked (residual heat will finish them).
6. Serve immediately with a sprinkle of sweet paprika on top.

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Recipe 5: Galician cod empanada

Galician cod empanada is a classic of Lent and Galician festivals. Thin crust, generous filling, robust flavor.

Ingredients

• 400 g desalted shredded 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

1. Sauté the finely chopped onions in olive oil over low heat for 20-25 minutes.
2. Add the bell peppers and shredded cod. Mix and let cool.
3. Roll out one sheet of dough on a baking sheet. Spread the filling. Cover with the second sheet.
4. Seal the edges, make holes on the surface for steam to escape, and brush with beaten egg.
5. Bake at 190 degrees C for 30-35 minutes until golden.
6. 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: desalted cod is a perishable product. Outside the refrigerator, it should not be left for more than 2 hours.

A professional tip: shred more than you need and freeze the leftovers in 150-200 g portions. This way, you'll always have cod ready for emergency fritters, croquettes, or scrambled dishes.

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