Summary: Salted cod is one of the oldest and most complex products in Spanish gastronomy. A millennia-old preservation method that transforms fresh cod into a completely different ingredient: with more flavor, unique texture, and a versatility in the kitchen that no other fish matches. At Bacalalo, since 1990 in Barcelona's Mercat del Ninot, we work exclusively with top-quality salted cod and know every detail of this product.
This guide is the reference you need before buying salted cod: what types exist, how to distinguish quality, what are realistic price ranges, and how to desalt it correctly.
Content
What is Salted Cod?
Salted cod is the result of curing fresh cod (mainly the species Gadus morhua) with abundant salt and subjecting it to a maturation process that can last from weeks to several months.
During this process:- Salt extracts moisture from the fish (dehydration)
- Biochemical reactions occur that transform proteins and provide the characteristic flavor
- The fish is naturally preserved for months or years without refrigeration
- Much more intense and complex flavor than fresh cod
- Firm texture that, once desalted, flakes easily
- A natural gelatin (in quality pieces) that is the base for pil-pil and other sauces
- Ability to be stored at room temperature or in the refrigerator for long periods
Types of Salted Cod: By Origin
The origin of cod makes important differences in the final product:
Norwegian Cod The most traditional and widely distributed in Spain. Fished in the Norwegian North Atlantic, cured according to traditional methods. Smooth and balanced flavor profile, firm texture. Widely used in Spanish and Portuguese cuisines.
Icelandic Cod Considered by many professionals to be of the highest quality. Very cold waters produce a fish with more natural gelatin. Icelandic cod is the benchmark for pil-pil and dishes where the fish's gelatin is key.
Canadian and Newfoundland Cod Identical species (Gadus morhua) but with different characteristics depending on the fishing area. The Canadian Grand Banks were historically one of the world's most productive fishing grounds, although today fishing is highly regulated.
Faroese Cod Smaller production but high quality. Faroese cod has a similar profile to Icelandic, with a good amount of gelatin and pronounced flavor.
Types of Salted Cod: By Format
This is the classification that is most interesting to the home or professional cook:
Whole Cod (the entire animal) The most traditional format. The whole cod opened and cured in salt, with skin and bones. Typically weighs between 1 and 3 kg. Requires the cook to clean and cut it into the desired pieces. More economical per kilo, but requires more work.
Advantages:- Lower price per kilo of final product
- You can choose exactly the piece you want according to the recipe
- Maximum preservation (the whole piece preserves better than cut pieces)
- Requires skill to clean and cut
- Slower desalting (48-72 hours)
- More difficult to store
Salted Cod Loins The central and thickest part of the cod, without the main bones, cured in salt. The ultimate premium cut. This is the piece used in restaurants for great dishes: pil-pil, a la vizcaína, baked.
Characteristics:- Thickness of 3-5 cm in the center
- Boneless (or with very few and fine bones)
- Perfect flaking texture once desalted
- Higher price per kilo (justified by cleaning and selection)
Salted Cod Belly (Ventresca) The ventral part of the cod. Fatter and more gelatinous than the loin. Thinner and flatter piece. Ideal for esqueixada, salads and preparations where a delicate texture is valued.
Salted Cod Tail The end part of the fish. Thinner, with less meat but more economical. Perfect for brandada, croquettes and preparations where the cod is flaked or minced.
Cod Flakes or Scraps Irregular pieces resulting from the cleaning and preparation of loins. Same flavor and quality, but lesser presentation. The most economical format and perfect for croquettes, brandada, fritters, omelets and fillings.
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How to Identify the Quality of Salted Cod
Not all salted cod is the same. These are the signs of quality you should look for:
Color: Quality salted cod has a pearly white to light cream color. If it has yellow or orange-brown tones, it may indicate excessive salt, poor curing, or excessive aging.
Smell: The characteristic smell of salted cod is intense but clean, marine, and salty. An acidic, rancid, or excessively ammoniacal smell indicates quality problems.
Texture: The piece should be firm but not stiff like a stick. It should have some flexibility. If it is extremely hard and dry, it may have been cured with too much salt or stored for too long.
Uniform thickness: Premium loins have a relatively uniform thickness from start to finish. Very irregular pieces or those with very thin parts next to very thick parts will desalt unevenly.
Presence of gelatin: In quality cod, especially Icelandic, you can observe (and feel when touching) a gelatinous layer under the skin. This gelatin is precisely what creates pil-pil and enriches sauces.
Salted Cod Price Ranges
Prices vary significantly depending on the type, quality, and point of sale. These are indicative ranges based on the Spanish market:
Supermarket salted cod (basic quality)- Tray formats (flakes, scraps): from €6-10/kg
- Standard packaged loins: €12-18/kg
- Quality: acceptable for preparations where cod is not the main ingredient
- Whole cod: €8-14/kg (price per whole piece with bones)
- Medium quality loins: €16-24/kg
- Quality: suitable for most home recipes
- First quality loins (selected Icelandic or Norwegian): €25-40/kg
- Premium belly (ventresca): €20-30/kg
- Quality: for recipes where cod is the absolute star (pil-pil, market-style baked)
Important consideration regarding price: Salted cod weighs less than the equivalent desalted cod. One kilo of salted cod produces approximately 1.2-1.3 kg of desalted cod (the fish absorbs water). Therefore, the price per kilo should be compared taking this conversion into account.
Salted Cod vs. Desalted Cod: When to Buy Each
Salted cod and desalted cod (ready to cook) have different applications:
Buy salted cod when:- You plan at least 24-48 hours in advance
- You want to stock up at home that will last months without issue
- You need large quantities (more economical)
- You prefer to control the salt level yourself
- You want to cook today or tomorrow
- You don't have time for the desalting process
- You are looking for maximum convenience
- You are buying for a specific occasion and won't have leftovers
How to Desalt Salted Cod: Quick Summary
The desalting process is fundamental and determines the final result:
For thin pieces (belly, tail):- Time: 12-24 hours in the refrigerator
- Water changes: 2-3 times
- Temperature: always in the refrigerator (4-8°C)
- Time: 24-36 hours in the refrigerator
- Water changes: 3-4 times every 8 hours
- Temperature: always in the refrigerator
- Time: 36-48 hours in the refrigerator
- Water changes: 4-5 times
- Temperature: always in the refrigerator
- Time: 48-72 hours
- Water changes: 5-6 times
- Tip: cut into pieces before desalting to reduce time
The most important trick: place the cod skin-side up and elevated on a rack so that the salt falls to the bottom of the container.
The Best Recipes for Salted Cod
Once desalted, quality salted cod is the perfect ingredient for:
Bacallà al pil-pil: The quintessential Basque recipe. The natural gelatin of the cod emulsifies with olive oil to create a creamy sauce without the need for any thickener.
Bacalao a la vizcaína: With a sauce of choricero peppers and red onion. A traditional tavern recipe, a Sunday dish.
Esqueixada de bacallà: The cold Catalan recipe. Shredded cod with tomato, onion, and olives. Perfect for summer.
Baked cod with potatoes: A complete, economical, and timeless dish.
Bacallà amb mongetes: Classic Catalan dish with white beans. Simple and hearty.
Brandada: A cream of cod and olive oil. For canapés, toasts, and appetizers.
Frequently Asked Questions
Can salted cod be frozen?
It makes no sense: salt already acts as a preservative and salted cod lasts for months in the refrigerator or a cool place. Freezing salted cod offers no benefit and can alter its texture.
How long does salted cod last at home?
In optimal conditions (cool, dry place, away from direct light, or refrigerator), quality salted cod can last 6 months or more. Once desalted, a maximum of 48 hours in the refrigerator.
Does salted cod contain artificial additives or preservatives?
Traditional salted cod only contains cod and salt. No artificial preservatives, no colorings, no additives. Salt is the only preservative, as it has been for centuries.
How much salted cod do I need per person?
For main dishes: 150-200 g of salted cod per person (which once desalted will be approximately 180-250 g). For preparations where cod shares the spotlight: 100-120 g per person.
Can salted cod be used directly without desalting?
In some very specific preparations, yes (such as very salty pickled cod or certain tapas), but generally the excess salt would make the dish inedible. It must always be desalted before cooking.
What is the difference between salted cod and cured cod?
They are exactly the same. "Bacalao en salazón" (cured cod) and "bacalao salado" (salted cod) are synonymous terms that describe the same product: cod preserved with salt.
Why is quality salted cod more expensive than fresh cod?
The curing process requires time, labor, and selection. Additionally, cod loses weight during curing (it dehydrates), so you need more kilograms of fresh raw material to obtain one kilogram of salted cod. This added value justifies the higher price.
Is Icelandic or Norwegian cod better?
It depends on the application. For pil-pil and dishes where the gelatin of the cod is the star, many professionals prefer Icelandic. For preparations where balanced flavor is key, Norwegian is excellent. Both are high-quality Gadus morhua.
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Conclusion
Salted cod is much more than a preservation method: it is a transformation of the ingredient that creates something completely new with its own identity. Understanding the types, formats, and price ranges will allow you to make better decisions and achieve better results in the kitchen.
At Bacalalo, since 1990 at Mercat del Ninot in Barcelona, we work with the best origins and formats of salted cod. Visit us at the market or buy online at bacalalo.com with shipping throughout Spain. Our team can advise you on which format best suits your recipe and budget.
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