Salted cod in supermarkets: a comparison of prices, cuts and quality

Why does salted cod remain the king of the Spanish pantry?

Salt cod has been part of Spain's culinary DNA for centuries. This Nordic fish, transformed using the ancient salting technique, has conquered our kitchens, becoming an essential ingredient in such emblematic dishes as cod in pil-pil sauce, brandade, and cod croquettes.

These days, finding quality cod no longer requires a trip to the traditional fishmonger. Supermarkets have significantly expanded their offerings, presenting a wide range of options from traditional cod to vacuum-packed versions. However, this diversification also raises questions: what are the differences between the various presentations? How do you choose the right cut for each recipe?

Choosing the right cod directly impacts the final result of our dishes. A premium loin doesn't perform the same as an inexpensive shredded cod, and understanding these differences will allow us to get the most out of our culinary investment.

Current overview of salted cod in Spanish supermarkets

Evolution of the supply in large stores

Spanish supermarkets have undergone a remarkable transformation in their salted cod section in recent years. Previously limited to one or two basic options, the current offering presents a surprisingly wide range that includes different origins, cuts, and preservation formats.

Major supermarket chains like Mercadona, Carrefour, El Corte Inglés, and Eroski have incorporated both their own-brand products and specialized brands. This evolution responds to a growing demand from consumers who seek quality without sacrificing the convenience of shopping in one place.

Vacuum-packing has revolutionized the marketing of cod in supermarkets. It allows for greater durability, facilitates storage, and provides detailed information about origin, dates, and product characteristics.

Main brands available in the Spanish market

The Spanish market has several brands that have managed to establish a solid position on supermarket shelves:

• Ubago: A traditional brand with a wide range of cuts and presentations
• Giraldo: Specializing in premium cod with quality certifications
• Norway: Focused on authentic Nordic cod
• Hacendado: Mercadona's own brand with a competitive quality-price ratio
• Carrefour Bio: An ecological option for conscious consumers

Each brand has distinctive characteristics in terms of origin, processing, and salt levels. Some prioritize artisanal tradition, while others focus on technological innovation to guarantee consistency and freshness.

Comparative analysis: packaged versus traditional cod

Advantages of vacuum-packed cod

Vacuum-packed cod offers clear benefits for the modern consumer. Airtight sealing maintains the product's optimal moisture content, preventing excessive dehydration that can negatively impact both texture and flavor.

This technology allows for precise control of storage conditions. The product maintains its organoleptic properties for longer periods, reducing food waste. Furthermore, the packaging facilitates accurate portioning, allowing for the purchase of specific quantities without losses.

From a health perspective, vacuum packaging minimizes product handling and significantly reduces the risk of cross-contamination. Traceability controls are more effective, providing detailed information on origin, processing dates, and storage conditions.

Characteristics of traditional bulk cod

Traditional cod, sold loose in specialty fishmongers or delicatessens, retains certain appeals that distinguish it from packaged versions. The ability to visually inspect the product before purchase allows customers to evaluate aspects such as color, surface texture, and moisture content.

However, this format has clear limitations. Exposure to air causes progressive dehydration, especially on exposed surfaces. The risk of cross-contamination increases due to constant handling and contact with other products.

Maintaining the cold chain is more complex for bulk products, where temperature variations can affect the final quality. Furthermore, traceability information is often more limited, making it difficult to accurately determine the product's origin and processing.

Complete guide to cod cuts: characteristics and culinary uses

Cod loin: the jewel in the crown

The loin is the most prized and valuable part of salted cod. This central cut of the fish is characterized by its firm texture, pearly white color, and almost complete absence of bones. The muscle fibers are arranged in a regular pattern that facilitates both the desalting process and subsequent culinary preparation.

Its considerable thickness allows for multiple cooking techniques without the risk of it falling apart. It is ideal for preparations where the cod must maintain its structure, such as cod in pil-pil sauce, confit in oil, or grilled. The price of the loin is usually two or three times higher than other cuts, justified by its superior quality and versatility.

In supermarkets, pork loin is frequently sold in individual vacuum-packed portions, weighing between 200 and 400 grams. This presentation makes portion control easier and allows for more even desalting.

Shredded cod: practicality and economy

Shredded cod consists of small fragments obtained during the processing of larger pieces. Although it may seem like a lower-quality product, it has specific advantages that make it a preferred choice for certain dishes.

Its fragmented format significantly speeds up the desalting process, reducing soaking times from 24-48 hours to just 4-6 hours. This feature is especially valuable for home kitchens where advance planning can be complicated.

For preparations such as croquettes, brandades, fritters, or empanada fillings, flaked cod offers exceptional value. Its already fragmented texture integrates perfectly into dishes where cod needs to be mixed with other ingredients.

Cod cheeks: concentrated flavor and gelatinous texture

The snout is one of the most distinctive parts of the cod, although it is often misunderstood by consumers unfamiliar with this specific cut. Its high collagen content gives it a unique gelatinous texture that adds exceptional richness to stews and broths.

During prolonged cooking, the collagen transforms into natural gelatin, thickening sauces and providing a creamy, rich mouthfeel. This characteristic makes cod snout a key ingredient in cod soups, traditional stews, and slow-cooked dishes.

Processing the snout requires specific techniques due to its irregular shape and the presence of cartilage. Careful desalting is essential, as its dense structure tends to retain salt more intensely than other parts of the fish.

Price comparison: analysis by supermarket chains

Price differences between supermarket chains can be substantial, especially for premium products like cod loin. Mercadona maintains a competitive pricing strategy for its basic range, while El Corte Inglés positions itself in the premium segment with high-quality products.

Carrefour offers the widest range, from budget-friendly options to gourmet products, allowing customers to find the perfect balance between quality and price to suit their specific needs. Eroski focuses on locally sourced and sustainable products, with prices that are generally higher but justified by additional certifications.

Seasonal promotions can significantly alter these balances. During Christmas or Lent, offers on cod increase, presenting attractive opportunities to stock up on quality products at reduced prices.