Dried and Salted Cod: Complete Guide — Cuts, Prices, and How to Prepare It

What is dried and salted cod

Dried and salted cod is Gadus morhua (Atlantic cod) preserved by two processes: salting and air drying. It is the oldest fish preservation method in Europe — practiced since the 15th century, when Basque and Portuguese fishermen needed to transport cod caught in Newfoundland without it spoiling during weeks of navigation.

The process removes between 70% and 80% of the fish's water. What remains is a rigid, yellowish piece, with a much higher concentration of protein and flavor than fresh cod. Once desalinated and rehydrated, it regains its texture and becomes the base of some of the most important dishes in Spanish, Portuguese, and Scandinavian cuisine.

Not all dried cod is the same. Quality depends on three factors: the species (Gadus morhua is premium, compared to species like ling or pollock), the origin of capture (the cold waters of Iceland and Norway produce the best cod), and the drying method (natural drying in the Nordic wind is superior to industrial drying). At Bacalalo, we work exclusively with Icelandic Gadus morhua, considered the highest quality worldwide.

How it's made: from sea to pantry

The process of making dried salted cod remains essentially the same as centuries ago, though with modern quality controls:

1. Capture and evisceration

Cod is caught in cold North Atlantic waters (mainly Iceland, Norway, and the Faroe Islands) and eviscerated on board the ship. Specimens are classified by size and quality from the very beginning.

2. Salting

The pieces are stacked, alternating layers of coarse sea salt. The salt penetrates the fish muscle, extracting water by osmosis and creating an environment where bacteria cannot survive. This process lasts between 2 and 4 weeks, depending on the thickness of the pieces.

3. Drying

After salting, the cod is hung or spread on racks outdoors. In Iceland and Norway, the cold, dry Arctic wind does the work. Natural drying can take 2 to 3 months. The result is a piece that has lost most of its water but retains its proteins and fatty acids intact.

4. Classification and cutting

Once dry, the cod is classified by quality (thickness, color, absence of defects) and cut into the different commercial pieces: loin, jowl, belly, tail, cheeks, and shredded.

Cuts of dried cod: which to choose according to the recipe

Each cut of dried cod has its own characteristics that make it ideal for specific preparations:

How to choose quality dried cod

Choosing well is the difference between a memorable dish and a mediocre one. These are the quality indicators we have used at Bacalalo for over 30 years:

Species: demand Gadus morhua

This is the true Atlantic cod. Other species such as ling (Molva molva), pollock, or ling are sometimes sold as "cod" but have a more fibrous, less juicy flesh with a poorer texture after desalting. Always look for the denomination Gadus morhua on the label.

Origin of capture

Icelandic cod is considered the highest quality due to its water conditions: cold, clean, and with nutrient-rich currents. Norway and the Faroe Islands follow. Icelandic cod has a thicker loin, whiter flesh, and a texture that flakes cleanly after cooking.

Visual appearance

• Color: Uniform white-yellowish. If it has dark areas, green spots, or grayish tones, discard it.
• Texture: It should be rigid and dry to the touch, not sticky or moist.
• Smell: Of sea and salt. No strong or ammoniacal smell.
• Thickness: The thicker it is, the higher the quality (especially in the loin).

Cleanliness

Dried cod is sold in two formats: traditional (with bones and skin, more economical, requires cleaning) and clean boneless (ready to desalt and cook, higher price but no work). For home use, clean boneless dried cod saves time and avoids unpleasant surprises.

Where to buy dried cod in Spain

The main options for buying quality dried cod in Spain are:

Traditional markets and cod shops

The best option if you want to see, touch, and smell the product before buying it. In Barcelona, the Mercat del Ninot (where Bacalalo has had its shop since 1990) is a reference point. In general, cod stalls in municipal markets offer better value for money than supermarkets because they work directly with suppliers and can advise you on cuts and preparations.

Supermarkets

Mercadona, Carrefour, Lidl, and others offer dried cod, but generally of intermediate-low quality (tail, trimmings, or non-Gadus morhua species). Supermarket dried cod is usually thinner, with more bones, and with less information about its origin. It is an economical option for stews and soups where cod is not the main ingredient.

Online

Buying dried cod online has the advantage of accessing qualities not available in all markets. At Bacalalo, we ship with a cold chain throughout the peninsula in 24-48 hours. Each piece comes clean, boneless (in premium cuts), and with desalting instructions included.

Price of dried cod: what determines the cost

The price of dried cod varies greatly depending on the quality. These are the usual ranges in Spain (2026):

Why such a big difference? Premium cod (Iceland, Gadus morhua, clean boneless) costs more because it is selected piece by piece, manually cleaned, and the raw material yield is lower. But what you pay extra in price, you save in labor, waste, and the final result on the plate.

How to store dried cod at home

One of the great advantages of dried cod is its long shelf life. But it needs appropriate conditions:

Unsalted (dried cod as is)

• Refrigerator: Wrapped in food paper or in a closed container. Lasts 6-12 months without problem.
• Cool pantry: If the temperature does not exceed 15 °C and the environment is dry, it also lasts months. This is how it was traditionally preserved.
• Do not freeze dry: It makes no sense. It is already dehydrated and the salt protects it.

Once desalinated

• Refrigerator: Maximum 2-3 days in a closed container with clean water.
• Freezer: You can freeze desalinated cod for 2-3 months. Drain it well and wrap it in film before freezing.

How to desalt dried cod correctly

Desalting is the critical step. Poor desalting = ruined dish. These are the fundamental rules:

Standard method (for most cuts)

1. Place the cod in a large container with abundant cold water (minimum 3:1 water/fish ratio).
2. Place the skin side up: salt exits through the flesh (bottom part), not the skin.
3. Change the water every 8 hours: at least 3 changes. This step is non-negotiable.
4. Always in the refrigerator: Never desalt at room temperature (risk of bacterial proliferation).

Desalting times according to cut

Professional tip: To check if it's properly desalinated, cut a small piece from the center of the thickest part and taste it. It should be salty but not overly so — remember that when cooked, the flavor concentrates slightly.

If you need a more detailed guide on the desalting process, we have a complete article: how to desalt cod correctly.

5 classic recipes with dried cod

Dried cod is the basis of emblematic dishes throughout Iberian gastronomy. These are the 5 recipes every cod lover should master:

1. Bacalao al pil pil

The Basque dish par excellence. Recommended cut: belly or loin. The gelatin from the cod, olive oil, and garlic create an emulsion that cannot be achieved with any other fish. The key is to patiently stir the casserole until the sauce emulsifies. See complete pil pil recipe.

2. Esqueixada de bacalao

Catalan salad of raw desalinated and shredded cod. Recommended cut: extra shredded. With tomato, onion, black olives, and good olive oil. Served cold and perfect for summer. See esqueixada recipe.

3. Brandada de bacalao

Creamy emulsion of desalinated cod with olive oil and, depending on the version, potato or milk. Recommended cut: jowl or loin. It is the base for canapés, toasts, and fillings. See brandada recipe.

4. Buñuelos de bacalao

Spongy dough with shredded cod, fried until golden. Recommended cut: traditional shredded. They are the quintessential Lent and Holy Week appetizer throughout Spain. See fritters recipe.

5. Bacalao a la vizcaína

Stew with a chorizo pepper sauce. Recommended cut: jowl or loin. The sauce is prepared separately with rehydrated dried peppers, onion, and garlic, and the cod is cooked in it until it absorbs the flavors. See Vizcaína recipe.

Dried vs. desalinated cod: differences

It's a common confusion. They are not the same product:

Which to choose? If you have time and want to control the entire process, dried cod will give you a superior result in dishes like pil pil or brandada (the gelatin is better preserved when dry). If you want convenience, desalinated cod is perfect for quick everyday recipes.

Nutritional properties of dried cod

Dried cod is a food with an extraordinary nutritional profile (values per 100g of cod, already desalinated and ready to cook):

It is one of the fish with the most protein and least fat available. Ideal for weight control diets or athletes. The only aspect to monitor is residual sodium after desalting — although proper desalting reduces salt to acceptable levels, people with severe hypertension should consult their doctor.

Frequently asked questions

Does dried cod have anisakis?

No. The salting and drying process eliminates the risk of anisakis. Salt and dehydration create an environment where the parasite cannot survive. You can consume dried cod (once desalinated) without worrying about anisakis — in fact, that's why esqueixada (raw desalinated cod) is a safe dish.

How long does unopened dried cod last?

In the refrigerator, between 6 and 12 months without problem. In a cool pantry (below 15 °C), several months. It is one of the foods with the longest shelf life — 15th-century sailors carried it on months-long voyages precisely for this reason.

Does dried cod need to be refrigerated?

Yes, it is recommended to store it in the refrigerator once the package is opened. Unopened, it can be kept in a cool pantry. Once desalinated, it is mandatory to refrigerate it and consume it within 2-3 days.

How do I know if dried cod is bad?

Signs that dried cod is not in good condition: strong ammonia smell (not sea), greenish or grayish color, sticky or moist texture, or presence of mold. Good dried cod is rigid, dry, white-yellowish in color, and smells of sea salt.

Can I cook dried cod without desalting it?

It is not recommended. It would be extremely salty and inedible. Desalting is not optional — it is a fundamental part of the preparation. If you are in a hurry, buy already desalinated cod.

What is the difference between dried cod and salt cod?

They are practically the same. "Salt cod" emphasizes the salting process, while "dried cod" emphasizes dehydration. In practice, cod marketed as "dried salted" has gone through both processes: it is first salted and then dried. Some variants, like Portuguese bacalhau da cura, spend more time in salt and less in drying.

Is Mercadona's dried cod good?

It is an acceptable economical option for stews and soups. However, it is usually from inferior cuts (tail, trimmings), sometimes not pure Gadus morhua, and the thickness is less than that of cod from a specialized cod shop or store. For recipes where cod is the main ingredient (pil pil, brandada, baked), it is worth investing in a higher quality.

Does dried cod powder exist?

Yes. Dried cod can be ground into a fine powder used in Nordic and Japanese cuisine (cod katsuobushi). In Spain, it is not common, but it can be made at home by grating dried cod with a fine grater. It is used to add umami flavor to broths, rice dishes, and sauces.

Conclusions

Dried and salted cod is a product that combines tradition, concentrated flavor, and versatility in the kitchen. Choosing well — Gadus morhua species, Icelandic or Norwegian origin, appropriate cut for each recipe — makes the difference between a correct dish and an extraordinary one.

If you have never cooked with dried cod, start with a jowl in portions and an esqueixada with shredded cod. These are simple preparations that will show you why this product has been on the best tables for centuries.

And if you already know it but want to step up your game: try the extra Icelandic belly for your next pil pil. The collagen released by that piece cannot be achieved with any other cut.