Summary: At Bacalalo, since 1990 at the Mercat del Ninot in Barcelona, 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 seafood preserves, 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 has practical advantages that make it ideal for kitchens that want quality with convenience.
Contents
What Exactly is Canned Cod?
Before answering what types exist, it's important to understand what we're talking about.
Canned cod is not the same as salt cod (traditional cured cod). Salt cod is a preserve in the artisanal sense—salt preserves the fish. But here we are talking about industrial or artisanal preserves in airtight 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. Pil Pil Cod in a Can
This is the most sophisticated and surprising canned cod. Cod al pil pil (the Basque preparation where the fish's collagen emulsifies with olive oil to create a creamy white sauce) can be packaged and preserved.
How it's made: Desalted cod is cooked al pil pil artisanally and then packed in glass jars with the sauce. The jar is pasteurized to ensure its 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 may be slightly different — the pasteurization process slightly affects the emulsion. 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 (Cod Brandade) 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 and creamier version, more widespread.
- Brandada with garlic: The most aromatic version.
Quality: Highly variable. Artisanal brandades 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 bland taste.
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 tomatoes, in montaditos, to add to pasta or rice.
4. Vacuum-Packed 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-packed
- Sold refrigerated (supermarket fridge)
- Shelf life: 5-10 days refrigerated
- Advantage: eliminates the home desalting process
- Disadvantage: industrial desalting rarely achieves the precision of well-controlled artisanal desalting; saltiness can vary
This product is not a long-term 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:
| Feature | 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 Sea) | More recent, 20th century |
| Main Use | Salads, sandwiches | Tapa, appetizer, cooking |
Related Bacalalo Products
Recommended Products
Fresh Coastal Sardines - Pack of 4 Pieces | ...
€2.95
Whole Gourmet Extra Tuna Mojama Loin Artesanal -...
€95.00
Natural Cockles 30/40 Pieces - 111g | BayMar El...
€7.95
Northern White Tuna Loins in Olive Oil Glass Jar...
€13.95
Refrigerated shipping 24-48h to all of the Iberian Peninsula
How to Choose Good Canned Cod
For Canned Pil Pil
- Read ingredients: Cod, extra virgin olive oil, salt, garlic. Nothing else.
- Producer: Look for artisan Basque or northern Spanish producers with cod traceability.
- Packaging: The glass jar allows you to see the contents. The sauce should be creamy white, not liquid.
- Price: A quality pil pil in a 220-250 g jar costs between €8-€18. Below that, be wary.
For Brandade
- Texture: In a glass jar, it should look thick, not liquid.
- Color: Creamy white. If it's grayish or very yellow, it could 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
- Fresh chopped 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 Brandade
Piquillo peppers stuffed with brandade: One of the most elegant and quick appetizers. Jar of piquillo peppers, jar of brandade, pan to heat lightly. Ready in 10 minutes.
Express brandade croquettes: Use the brandade as a base for croquette dough, without needing to cook the cod from scratch. Add reduced béchamel if you need more consistency.
Pasta with brandade: Brandade 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 are looking for maximum quality and minimal industrial intervention
- You need speed (dinner for that night)
- You are looking for consistency (canned cod always has the same salt and cooking point)
- It's for an appetizer or tapa (canned cod 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 recommend one or the other for each use.
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 to be desalted. Canned cod or jarred cod is an already cooked or prepared product, pasteurized and ready to eat. 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 high-quality food.
Is canned bacalao brandade 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 brandade is perfectly satisfactory.
Can you 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 refrigerator 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 always have it ready.
Where can you buy canned pil pil cod?
In specialized gourmet food stores, Basque product stores, and stores like Bacalalo that work with quality canned goods. It is not usually found in conventional supermarkets — it is a niche product.
How long does canned cod last?
Sterile (pasteurized) canned goods typically last 2-4 years at room temperature. Always check the expiration date. Once opened, the can should be refrigerated and consumed within 3-5 days.
Does canned cod contain gluten?
Generally no — 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 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, without boiling), the emulsion holds up well. If you boil it or microwave it 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 brandade to make croquettes?
Yes, it is one of the most convenient applications. The brandade 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, we have been working with cod in all its forms since 1990 at the Mercat del Ninot. Canned cod is part of that history — a format that brings the quality of premium cod to the table with 21st-century convenience.
Discover more
