Salt Cod in Madrid: Where to Buy It
Few ingredients are as deeply rooted in Spanish cuisine as salt cod. In Madrid, where cod culture is particularly strong, this product has been present in taverns, homes, and restaurants for centuries. Still, finding real quality salt cod in Madrid requires knowing where to look: not all establishments work with the same cuts or the same curing process. At Bacalalo, we have been specializing in premium seafood products at Mercat del Ninot in Barcelona since 1990, and we ship salt cod to the entire Iberian Peninsula with refrigerated delivery in 24-48 hours. If you want the quality of a specialist without leaving Madrid, this is your option.
Throughout this article, we explain where to find the best salt cod in Madrid, how to distinguish a quality piece, what cuts are available, how much it costs, and how to desalt it correctly at home.
Why salt cod is so important in Madrid's cuisine
Madrid is an inland city but has a very strong historical relationship with cod. The reason is simple: for centuries, salt cod was one of the few fish that could reach the interior of the Peninsula in good condition, precisely thanks to the salt that preserved it. This led to the development of a unique cod cuisine in Madrid, with iconic recipes such as bacalao al ajo arriero, bacalao a la vizcaína, and potaje de vigilia.
Salt cod in Madrid is still in high demand. Supermarkets carry it, but the difference between industrial salt cod and truly high-quality salt cod is enormous. The thickness of the piece, the texture after desalting, the water and fat content, and the duration of salting all determine the final result in the kitchen.
Premium quality cod mainly comes from Norway and Iceland, where cold seas produce large specimens with a high concentration of natural fat. The salting process, when done correctly, takes weeks and allows for homogeneous curing that results in a firm but not chewy texture after desalting.
Municipal markets in Madrid to buy salt cod
Municipal markets are the best starting point to buy salt cod in Madrid with personal service and the possibility of seeing the product before buying it. The offering varies greatly from one market to another, but the best cod is usually found in the more traditional ones.
The Mercado de la Cebada in La Latina is one of the classics for fish and cod in Madrid. With fishmonger stalls that have been in the same place for decades, it's easy to find good-sized salt cod here, both in whole pieces and in loins or flakes.
The Mercado de Maravillas in Cuatro Caminos has a strong tradition of salt cod thanks to the commercial fabric of the neighborhood, with several fishmongers working with northern distributors. The Mercado de Chamberí and the Mercado de Vallehermoso, in the same neighborhood, also have stalls where salt cod of different qualities can be found.
In the south of Madrid, the Mercado de Legazpi and the Mercado de Carabanchel offer salt cod at more adjusted prices, with a customer profile more oriented towards traditional home cooking.
For those living in the north of the city, the Mercado de Fuencarral and the Mercado de Las Tablas have stalls where it is possible to find Norwegian and Icelandic salt cod, although the selection may be more limited.
Specialized cod stores in Madrid
Beyond the markets, Madrid has a network of specialized cod and seafood stores that are worth exploring if you want access to the highest quality.
Neighborhood delicatessens and grocery stores in areas like Chamberí, Chueca, or Lavapiés often work with specialized suppliers who guarantee better quality than the cod found in large supermarkets. Some of these establishments have salt cod in large pieces that the assistant cuts on the spot according to the requested weight, which guarantees freshness and allows you to choose your preferred cut.
Stores selling products from the Basque Country and Cantabria that exist in Madrid are also a good option: cod plays a central role in Basque cuisine, and these establishments usually work with high-quality pieces.
In areas with a higher concentration of Latin American immigrant populations, such as Usera or certain areas of Vallecas, it is possible to find salt cod at very good prices in establishments that import directly from Norway or Portugal, although the quality can be variable.
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Salt cod cuts and their uses
When you go to buy salt cod in Madrid, it's important to know the different cuts available, because each one is better suited for a different preparation:
- Central loin: the most valued cut, with greater thickness and fat. Ideal for bacalao al pil-pil, a la vizcaína, or any recipe where cod is the absolute star.
- Tail: thinner and with more bones, but very flavorful. Perfect for stews, soups, and casseroles where the cod is shredded.
- Cheek (Morro): the front part, very gelatinous and with great flavor. A perfect base for pil-pil due to its high collagen content.
- Tongues (Cocochas): the cheeks of the cod, small but with exceptional gelatin. One of the most valued parts by chefs.
- Flakes or shredded: smaller, more irregular pieces, much more economical. Perfect for omelets, croquettes, fritters, and fillings.
- Whole piece: for the more technically inclined, buying the whole piece and desalting it at home allows access to all cuts at the best price per kilo.
Price of salt cod in Madrid per kilo
The price of salt cod in Madrid varies considerably depending on quality and cut:
- Industrial salt cod (supermarket): €8-14/kg. High water content, inconsistent texture, and minimal curing.
- Market salt cod, standard quality: €12-20/kg for flakes or tail. Better process, though variable depending on the supplier.
- Quality central salt cod loin: €20-35/kg. Thick, well-cured piece, with the right texture for gourmet recipes.
- Premium salt cod from Norway or Iceland, thick loin: €35-55/kg. The best you can find, with origin certification and artisanal process.
A trick to assess quality: lightly press the piece with your finger. A well-cured cod with a good water/salt ratio should not give too much. If the piece is very soft or releases a lot of water when pressed, it has excess moisture and will yield much less once desalted.
How to properly desalt salt cod in Madrid (and anywhere)
Buying salt cod implies knowing how to desalt it correctly. Poor desalting ruins even the best cod. The basic process is simple but requires time:
- Cut the cod into desired size pieces if it comes whole.
- Place the pieces in a large container with plenty of cold water, skin side up (so the salt sinks to the bottom by gravity).
- Store the container in the refrigerator throughout the desalting process: never at room temperature.
- Change the water approximately every 8 hours.
- Desalting times depend on thickness: flakes and tongues, 24-36 hours. Medium-thick loins, 36-48 hours. Very thick loins or whole pieces, 48-72 hours.
- To check if it's ready, taste a small raw piece. It should taste like the sea but not excessively salty.
A common mistake is desalting cod out of the refrigerator in summer: with the heat, the process speeds up but the fish can deteriorate. The refrigerator is always the correct option.
Bacalalo Products
Natural Cod Liver Foie Gras - 120g | Smoked I...
3,90 €
CHATKA Wild King Crab 60% Legs 40% Shredded | ...
95,00 €
Artisanal Smoked Cod Carpaccio | 1 Tray Pack
15,90 €
Dried Cod Tongues (1 tray) - 500g
19,95 €
Refrigerated shipping 24-48h throughout the Peninsula
🛒 Products mentioned in this article
⭐ 4.9/5 · 24-48h refrigerated shipping · Since 1990 in Mercat del Ninot
Frequently asked questions
Where to buy good quality salt cod in Madrid?
Municipal markets like La Cebada or Maravillas have good fishmongers with quality salt cod. For the widest selection and origin guarantee, specialized online stores with delivery to Madrid are the most reliable alternative, especially for premium loins from Norway or Iceland.
How much does salted cod cost per kilo in Madrid?
The range is wide: from 8-14€/kg in supermarkets to 35-55€/kg for premium cod loins with origin certification. For good quality everyday cooking, market loins between 20 and 30€/kg offer a good price-performance ratio.
Can I buy pre-desalted cod ready to cook in Madrid?
Yes. Many fishmongers and specialty stores offer pre-desalted cod, ready to cook. The downside is that it has a shorter shelf life once desalted (3-4 days in the refrigerator) and the degree of desalting cannot always be controlled. For recipes that require precision, desalting at home gives better results.
How much salted cod do I need for a recipe for 4 people?
As a general reference, calculate 200-250g of salted cod per person before desalting. After the desalting and cooking process, the net weight is reduced: salted cod loses between 20 and 30% of its weight in water and salt during desalting. For 4 people, 800g-1kg of salted cod is an adequate amount for most recipes.
Can I freeze salted cod bought in Madrid?
Unsalted cod can be perfectly preserved in the refrigerator for months if properly cured. If it has already been desalted, you can freeze it in well-wrapped individual portions. The result after thawing is acceptable for stews and fillings, although it loses some texture for preparations where cod is the main ingredient.
What is the origin of the best salted cod available in Madrid?
Cod from Norway and Iceland are the most reputable. Gadus morhua caught in Arctic waters has a higher fat content and a firmer texture than species from the North Atlantic or Pacific. For the most demanding dishes, explicitly look for "Norwegian cod" or "skrei" (the highest quality variety of the Norwegian winter season).
What is the difference between salted cod and smoked cod?
Salted cod is preserved exclusively with salt, in a dry curing process that can last weeks or months. Smoked cod, on the other hand, undergoes a hot or cold smoking process that gives it a very distinct flavor and color. Salted cod is used for stews and traditional recipes; smoked cod is generally eaten raw or with minimal cooking. They are products with completely different culinary uses.
