Summary: At Bacalalo, since 1990 in Barcelona's Mercat del Ninot, we've been answering this question more often than it seems: "Can cod be bought in a can?"
The short answer is yes. The long answer is this article.
Canned cod is one of the great unknowns in the world of canned seafood, especially when compared to tuna, sardines, or anchovies, which have been pantry staples for decades. Canned cod comes in various forms, is surprisingly high quality, and offers practical advantages that make it ideal for kitchens seeking quality with convenience.
Contents
What Exactly is Canned Cod?
Before answering what types exist, we need to understand what we're talking about.
Canned cod is not the same as salt cod (traditional cured cod). Salt cod is a preserved product in the artisanal sense — salt preserves the fish. But here we are talking about industrial or artisanal preserves in hermetic containers (can, glass jar, vacuum bag) that have undergone a cooking or pasteurization process that guarantees their preservation for a long time at room temperature.
The Main Types of Canned Cod
1. Cod Pil Pil in a Jar
This is the most sophisticated canned cod and the most surprising. Cod pil pil (the Basque preparation where the fish collagen emulsifies with olive oil to create a creamy, white sauce) can be canned and preserved.
How it's made: Desalted cod is cooked pil pil style by hand and then jarred with the sauce. The jar is pasteurized to ensure preservation.
Quality: The best versions are made by artisan Basque producers who use quality cod and extra virgin olive oil. The result is very close to freshly made pil pil — with the advantage that it's ready in 3 minutes (heat in the same jar in a bain-marie).
Difference from homemade: The texture of the sauce might be slightly different — the pasteurization process affects the emulsion somewhat. The best producers minimize this difference with gentler pasteurization techniques.
Use: Heat gently (never boil), serve directly with bread or boiled potatoes.
2. Brandada de Bacalao in a Jar
Brandada (in Catalan "brandada de bacallà") is an emulsion of cod with oil, and sometimes garlic or potato, consumed as a spread or as an ingredient in other preparations. When canned, it is packaged in a glass jar.
Varieties:- Pure Brandada: Only cod and oil, no potato. More intense.
- Brandada with potato: The milder, creamier, and more common version.
- Brandada with garlic: The most aromatic version.
Quality: Very variable. Artisanal brandadas from small producers (especially from Catalonia and the Languedoc region in France, where they also have a tradition) are excellent. Industrial ones can have an excessively uniform texture and a somewhat flat flavor.
Use: Directly on toast or bread, for stuffing piquillo peppers, as a base for croquettes, in pasta, or heated with a poached egg on top.
3. Cod in Olive Oil
Simpler and more direct: desalted or cooked cod, packed in olive oil. Similar in concept to tuna in oil, but with the character of cod.
Varieties:- Cod in extra virgin olive oil (superior quality)
- Confit cod in oil (the most delicate version — cooked at low temperature)
- Smoked cod in oil (combination of smoking and canning)
Use: On salads, with tomato, in montaditos, to add to pasta or rice.
4. Vacuum-Sealed Desalted Cod
It's not a preserve in the strict sense (it requires refrigeration and has a short shelf life), but it deserves mention as "convenient":
- Cod already desalted, vacuum-sealed
- Sold refrigerated (supermarket fridge)
- Shelf life: 5-10 days refrigerated
- Advantage: eliminates the desalting process at home
- Disadvantage: the industrial desalting process rarely achieves the precision of a well-controlled artisanal desalting; the salt level can be variable
This product is not a long-lasting preserve, but it is the most common "packaged cod" in supermarkets.
Difference Between Canned Cod and Canned Tuna
A useful comparison to understand the market:
| Characteristic | Canned Tuna | Canned Cod |
|---|---|---|
| Market | Massive, consolidated | Niche, specialized |
| Availability | All supermarkets | Specialty stores |
| Price | €2-€20 per can depending on quality | €4-€25 per unit |
| Formats | Can, glass | Can, glass jar |
| Tradition | 19th century (Cantabrian) | More recent, 20th century |
| Main Use | Salads, sandwiches | Tapas, appetizers, cooking |
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How to Choose Good Canned Cod
For Canned Pil Pil
- Read ingredients: Cod, extra virgin olive oil, salt, garlic. Nothing more.
- Producer: Look for artisan Basque producers or from northern Spain with cod traceability.
- Packaging: A glass jar allows you to see the contents. The sauce should be creamy-white, not liquid.
- Price: A quality pil pil in a 220-250g jar costs between €8-€18. Below that, be suspicious.
For Brandada
- Texture: In a glass jar, it should appear thick, not liquid.
- Color: Creamy-white. If it's grayish or very yellow, it may indicate oxidation.
- Ingredients: Cod, oil, salt. Potato is acceptable if you want the milder version. Avoid those with excessive artificial thickeners or modified starches.
For Cod in Oil
- The oil: Always extra virgin for premium quality. Mild for culinary use.
- The cod: Should indicate origin. Gadus morhua is the authentic one.
- Salt content: Varies greatly. Taste before adding salt to any preparation.
Quick Uses for Canned Cod
Canned cod shines for its convenience without sacrificing quality:
Canned Pil Pil
Pil pil toast in 5 minutes:- Heat the pil pil jar in a bain-marie for 5 minutes (do not boil)
- Toast good slices of sourdough bread
- Serve the cod with its sauce on the bread
- Chopped fresh parsley, pepper, oil if desired
- Heat the pil pil gently
- Add 3-4 beaten eggs and stir like scrambled eggs over very low heat
- The result is scrambled eggs with the intensity of cod and the creaminess of the pil pil sauce
Canned Brandada
Piquillo peppers stuffed with brandada: One of the most elegant and quick appetizers. A jar of piquillo peppers, a jar of brandada, a pan to heat slightly. Ready in 10 minutes.
Express brandada croquettes: Use brandada as the base for croquette dough, no need to cook cod from scratch. Add reduced béchamel if you need more consistency.
Pasta with brandada: Brandada diluted with a little pasta cooking water becomes an extraordinary creamy sauce for tagliatelle or pappardelle.
Cod in Oil
Mediterranean cod salad: Cod in oil + fresh tomato + black olives + red onion + capers. Dress with the oil from the jar plus a few drops of sherry vinegar.
Cod and roasted pepper montadito: Toasted bread + piquillo pepper + slices of cod in oil + romesco or aioli.
Canned Cod vs. Salt Cod: When to Use Each?
Each format has its moment:
Use salt cod (desalted at home) when:- You have time for desalting (36-72 hours)
- You want total control of the process
- The dish requires a specific cut (whole loin for pil pil, belly for confit)
- You seek maximum quality and minimal industrial intervention
- You need speed (dinner for that night)
- You seek consistency (canned goods always have the same salt level and cooking point)
- The use is for an appetizer or tapa (the canned product is already ready to serve)
- You always want quality cod in the pantry without worrying about desalting
They are not competitors — they are complementary. At Bacalalo, we work with both, and for each use, we recommend one or the other.
Buy Canned Cod at Bacalalo
At Bacalalo, we select canned cod using the same criteria we apply to fresh cod: traceability, raw material quality, and artisanal process. If it's in our store, it's because we've tried it and we like it.
Check out our selection of canned cod at Bacalalo
Frequently Asked Questions
Is canned cod the same as salt cod?
No. Salt cod is traditional cured cod that needs desalting. Canned or jarred cod is an already cooked or prepared, pasteurized product ready for consumption. They are two completely different formats of the same ingredient.
Is canned cod as nutritious as fresh cod?
Very similar. The pasteurization process slightly affects some heat-sensitive vitamins, but protein, minerals, and fatty acids are well preserved. Sodium is higher in canned goods due to the salting process. Generally speaking, it is a nutritious and quality food.
Is canned cod brandada like homemade?
The best brands come very close. Homemade always has the advantage of personalization (you can control the texture, the amount of oil, the garlic level). Canned has the advantage of convenience. For everyday use and appetizers, good canned brandada is perfectly satisfactory.
Can I make canned pil pil at home?
Yes, in the sense that you can make homemade pil pil and preserve it in sterilized jars in a bain-marie. It lasts several weeks in the fridge and several months if you have followed a proper sterilization process. It's an option for those who make a lot of pil pil and want to have it always ready.
Where can I buy canned cod pil pil?
In specialized gourmet food stores, Basque product stores, and stores like Bacalalo that work with quality canned goods. It's not usually found in conventional supermarkets — it's a niche product.
How long does canned cod last?
Sterile canned goods (pasteurized) typically last 2-4 years at room temperature. Always check the expiration date. Once opened, canned goods should be refrigerated and consumed within 3-5 days.
Does canned cod contain gluten?
Generally not — the basic ingredients (cod, oil, salt, garlic) do not contain gluten. However, some products may have traces due to being manufactured in shared facilities. If you have celiac disease, look for the gluten-free certificate on the label.
What is the difference between cod in sunflower oil and cod in olive oil?
Olive oil adds flavor and shares the Mediterranean profile of cod. Sunflower oil is more neutral and less expressive. For premium quality, always extra virgin olive oil. Canned goods in sunflower oil usually indicate a lower quality level.
Does canned pil pil lose its emulsion when heated?
With gentle heating (bain-marie, no boiling), the emulsion holds up well. If you boil it or put it in the microwave at high power, the sauce can break and the oil separate. The key is to heat slowly and with gentle heat.
Can I use canned brandada to make croquettes?
Yes, it's one of the most convenient applications. The brandada already has the necessary creamy texture. You just need to reduce it slightly if it's too liquid, or combine it with a béchamel for more consistency. It's a very quick method for quality cod croquettes.
At Bacalalo, since 1990 in Mercat del Ninot, we have been working with cod in all its forms. Canned cod is part of that history — a format that allows bringing the quality of premium cod to the table with 21st-century convenience.
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