In short: Real comparison (blind test) between cod from Mercadona (€12-16/kg), traditional fishmongers (€18-30/kg) and Bacalalo (€28-34/kg). Each channel has its purpose: Mercadona for hearty stews, Bacalalo for "pil pil" and feature dishes, fishmongers if you have a good one nearby.
Table of contents
How we compared: methodology
We bought cod from three different channels and blind-tested them, without labels, in three identical preparations: pil pil style, flaked in brandade, and desalted baked with tomato.
- Mercadona: Hacendado salted flaked cod and desalted cod loins from the refrigerated section.
- Traditional fishmonger Mercat del Born (Barcelona): salted Icelandic cod loin, cut on display.
- Bacalalo: salted Icelandic Gadus morhua cod loin, artisan cut from Mercat del Ninot.
Criteria evaluated: price €/kg, declared origin, flake caliber/thickness, flavor, texture after desalting, integrity in the stew (not falling apart), and traceability.
Cod at Mercadona: price and real quality
Price: €12.90/kg for salted flaked cod (Hacendado), €15.90/kg for desalted refrigerated loins, €22/kg for dried salted loin in some larger stores.
Origin: predominantly Norway or Faroe Islands. Some premium loin batches from Iceland.
Caliber: flaked cod consists of small pieces (5-25g) from various parts of the fish. Refrigerated loins are pieces of 150-250g, medium caliber.
Blind test flavor: correct. No defects. Slightly less clean on the palate than premium options but acceptable. The brandade turned out well; baked, the lack of "character" compared to Iceland was noticeable.
Conclusion: optimal for hearty stews where cod is not the main ingredient (chickpea stew, ajoarriero, croquettes). Not recommended for pil pil or recipes where fiber and flavor are central.
Neighborhood fishmonger: the variable factor
Traditional fishmongers are still where the best cod is bought in many cities, but quality varies enormously. In the same neighborhood, you can find a fishmonger with top-quality Icelandic cod at €25/kg, and another with gray cod of unknown origin at €18/kg.
Typical price: €18-30/kg. Nape/tail cheaper (€12-18/kg), extra premium loin up to €35-40/kg in specialized establishments.
Advantages: you see the product, they cut the piece to your weight, you can ask about the origin and curing date. If the fishmonger is good, you get access to pieces that don't reach supermarkets.
Disadvantages: inconsistent quality between establishments. Limited hours. If you don't live near a specialized fishmonger (cod shop), options are mediocre.
The Mercat del Born blind test came out equal to Bacalalo for desalted baked loin. The difference was in the price: the fishmonger charged €27/kg, Bacalalo works with similar pieces at a comparable price, but with home delivery.
Bacalalo: when is the extra cost worth it
Price: extra Icelandic salted dry loin between €28-34/kg, desalted and vacuum-packed similar.
Origin: wild Gadus morhua caught in Iceland, salted and cured at Mercat del Ninot Barcelona since 1990.
Caliber: guaranteed loins of at least 350-400g each, without nape pieces.
Blind test flavor: won in pil pil and baked. The fiber is finer, it releases less water, and the flake remains intact. In brandade, Bacalalo and fishmonger's Icelandic tied.
Conclusion: the extra cost over Mercadona (+€15/kg) buys quality and consistency. It makes sense if:
- Cod is the star (pil pil, baked loin, cod a la vizcaína)
- You're cooking for guests or a special occasion
- You live in an area without a specialized fishmonger
- You want traceability and clear origin
It doesn't make sense if: you're making croquettes, a strong brandade, or a stew. For that, Mercadona cod or Bacalalo's flaked cod at a lower price are sufficient.
Bacalalo premium desalted cod
Extra Icelandic Gadus morhua loin, hand-cut at Mercat del Ninot. Ready for pil pil, baking, or "vizcaína" style. Order today, in your fridge tomorrow.
Comparison table: price, origin, best use
| Channel | Price €/kg | Origin | Best for | Limitation |
|---|---|---|---|---|
| Mercadona flaked | 12-14 | Norway/Faroe Is. | Stew, croquettes, brandade | No loins, small caliber |
| Mercadona refrigerated loins | 15-16 | Variable | Baked cod, grilled | Origin not always clear |
| Traditional fishmonger | 18-30 | Iceland/Norway | Everything | Variable quality, no delivery |
| Bacalalo extra loin | 28-34 | Iceland (Gadus morhua) | Pil pil, vizcaína, special occasion | Overpriced for simple stew |
When to choose each one: decision matrix
Buy Mercadona flaked cod if: you're making croquettes, ajoarriero, chickpea stew, fritters. The cod is a non-star ingredient. Budget matters.
Buy Mercadona loins if: you're making any recipe and don't have a fishmonger nearby. You need to buy the same day. Small quantity (1-2 people).
Buy from a traditional fishmonger if: you already have a good one in your neighborhood. You want to see the piece. Medium quantity (3-4 people). You're interested in discussing the product.
Buy Bacalalo if: cod is the star of the dish. You're hosting guests, special occasion. You live in an area without a specialized fishmonger. You're buying stock for several recipes (refrigerated lasts 4-5 days, dried salted up to 3 months).
The entire Bacalalo cod range
Extra loins, flaked, cheeks, and desalted. Artisan selection from Mercat del Ninot since 1990. Guaranteed refrigerated delivery.
Frequently asked questions
What is the cheapest cod at Mercadona?
Does Mercadona cod contain preservatives?
Which cod is best for pil pil?
How much does salted cod cost at a traditional fishmonger?
Icelandic vs Norwegian cod: which is better?
Why does Bacalalo cod cost more?
Can I store salted cod in the fridge?
Is it worth buying cod online?
To conclude
There isn't a universal "best cod": there's the right one for each dish and budget. Mercadona is suitable for hearty stews, a good traditional fishmonger is the best option if you have one nearby, and Bacalalo makes sense when cod is the centerpiece of the dish and you want consistency + home delivery.
The difference between supermarket flaked cod and extra Icelandic loin is the same as between a burger and a sirloin steak: both are meat, but they aren't used for the same thing. If you decide when to use each, you save money and improve dishes.
Icelandic cod (Gadus morhua)
The cod preferred by professional chefs. Fine fiber, clean flavor, integrity in the dish. Secure online purchase.
