In short: Cod by cut: loin (the prime piece, for pil pil/Vizcaina), fillet (mid-section, for stews), shredded (small pieces, for croquettes/brandade). Each has its optimal use and cost-effectiveness. Loin 28-35 €/kg, fillet 18-25, shredded 12-18.
Table of contents
COD LOIN: the prime cut
What it is: the central, thickest, and most premium part of the cod. A 4-5 kg fish yields 2 loins of 350-400g.
Price: 28-35 €/kg desalted. The most expensive cut.
Optimal use:
- Pil pil (ALWAYS WITH skin — the skin releases collagen that binds the sauce)
- Baked with a crust
- Pan-fried
- Grilled Etxebarri style
- Vizcaína with seared loins
- En papillote with vegetables
Minimum recommended size: 300g per piece for premium dishes. Below that, it's more of a "neck" cut.
COD FILLET: the intermediate cut
What it is: rectangular pieces cut crosswise from the cod, usually 100-200g each. This is the most commonly purchased format in traditional fishmongers.
Price: 18-25 €/kg desalted. Intermediate.
Optimal use:
- Stews: ajoarriero, marmitako, cod suquet
- Asturian-style cod
- Cod with tomato and peppers
- Cod omelette (shredded)
- Croquettes (after shredding)
- Cod brandade
More versatile than loin: uses intermediate sizes + has skin for dishes where collagen is needed.
SHREDDED COD: the economical and versatile cut
What it is: small pieces (5-25g) of cod, a mix of different parts of the fish. Result of butchering whole fish.
Price: 12-18 €/kg desalted. The most economical format.
Optimal use:
- Cod croquettes
- Brandade (cod + potato + extra virgin olive oil)
- Cod fritters
- Catalan esqueixada
- Ajoarriero
- Galician cod empanada
- Omelette with shredded cod
- Shredded cod salad + tomato
The secret: for dishes where the cod is SHREDDED in the final plate (60% of traditional recipes), shredded cod has the same final quality as a 35 €/kg loin but at half the price.
Decision matrix: what to buy according to recipe
| Recipe | Best cut | Price €/person |
|---|---|---|
| Pil pil | Extra Icelandic loin | 5-7€ |
| Baked, starring cod | Loin | 4-6€ |
| Vizcaína | Loin | 4-6€ |
| Riojan-style cod | Fillet or loin | 3-5€ |
| Ajoarriero | Fillet or shredded | 2-4€ |
| Croquettes | Shredded | 1-2€ |
| Brandade | Shredded | 1.5-2.5€ |
| Fritters | Shredded | 1-2€ |
| Esqueixada | Quality shredded | 2-3€ |
| Cod + tomato | Fillet | 2.5-4€ |
Frequently asked questions
Is it worth buying loin for croquettes?
Icelandic vs Norwegian loin?
Difference between vacuum-packed desalted cod vs dry salted for shredding?
Can shredded cod be frozen?
How much cod per person depending on the recipe?
Can I use shredded cod where loin is requested?
In conclusion
Knowing the right cut makes the difference between cooking expensive cod at 35€/kg for croquettes (a waste) and paying 14€/kg for shredded cod for the same result. Icelandic shredded cod is the most cost-effective option in the catalog for 60% of traditional Spanish cod recipes.
