Cod for Easter: What Cut to Buy and How to Prepare It

What cod to buy for Holy Week (and not make a mistake)

Every year it's the same. Holy Week arrives, you go to the market and you find ten different types of cod: loin, tail, flakes, desalted, salted, from Iceland, from Norway... Which do you choose?

The answer depends on what you're going to cook. Buying cod for a stew is not the same as for a pil pil. You don't need the same cut for fritters as for an elegant baked cod.

This guide explains which cut to buy according to the recipe, how much you need per person, how to desalinate it correctly, and how to store it until the day you cook it. If you're looking for information on the tradition and customs of cod during Holy Week, we have a dedicated article: Holy Week and cod: origin and customs.

The parts of cod: which is which

A whole cod is divided into several parts, each with its own characteristics:

Loin (the star cut)

This is the thickest part of the cod, 3-5 cm thick. It has few bones, firm flesh, and flakes when cooked. It is the premium cut.

Best for: baking, green sauce, pil pil, grilling, confit at low temperature.

Price: the most expensive part of the cod. Worth every penny if you're going to prepare it as a main dish.

Tail

The narrowest and thinnest part. It has more bones than the loin but also more gelatin, which makes it perfect for sauces that need to thicken (like pil pil).

Best for: stews, hearty soups, pil pil (many Basque chefs prefer the tail to the loin for pil pil), frying.

Price: more economical than the loin. Excellent value for money.

Flakes and shredded cod

Small, shredded pieces of cod. They come from the trimmings of the loin and tail. They don't have the presentation of a whole loin, but the taste is identical.

Best for: fritters, croquettes, omelets, empanadas, salads.

Price: the most economical option. Perfect when the cod is mixed with other ingredients.

Slices and center cut

Cross-cuts of cod, with their central bone. These are the traditional pieces found in market fishmongers.

Best for: Lenten stews (with chickpeas), traditional stews, fried cod with tomato.

Price: intermediate. The central bone adds a lot of flavor to the broth.

How much cod to buy per person

This is the most frequent question. Cod goes a long way, so don't buy too much:

• Main dish (baked, green sauce, pil pil): 180-200 g of desalted cod per person.
• Stew or casserole (with chickpeas, potatoes): 100-120 g per person.
• Fritters or croquettes (appetizer): 50-60 g per person. 300 g of cod makes 20-25 fritters.
• Salad or omelet: 60-80 g per person.

For a Good Friday meal with 6 people (appetizer fritters + baked cod as main), you will need approximately:

• 300 g of flakes for the fritters
• 1.2 kg of loins for the main dish
• Total: 1.5 kg of desalted cod

Salted vs. pre-desalted: what suits you

Salted cod

Advantages:

• Keeps for months without refrigeration.
• You can control the exact salt level.
• Lower price per kilo (but loses 30% of its weight when desalted).

Disadvantages:

• Needs 48 hours of desalting: change the water every 8 hours, always in the fridge.
• If you desalt too much, it becomes bland. If you desalt too little, it's salty.
• Requires planning.

Pre-desalted cod

Advantages:

• Ready to cook. From package to pan.
• Professionally controlled salt level.
• Vacuum-packed: lasts 5-7 days in the fridge.

Disadvantages:

• Slightly higher price per kilo.

Our recommendation: if you cook cod often and have desalting experience, salted cod is an excellent option. If you only cook cod during Holy Week or don't want to risk it, pre-desalted cod saves you time and mistakes.

How to desalt cod correctly

If you opt for salted cod, follow these steps to the letter:

1. Cut the cod into the portions you are going to cook. Small pieces desalt faster and more uniformly than large ones.
2. Place the pieces in a large container with cold water. The cod should be completely submerged with at least 3 fingers of water above it.
3. Store it in the fridge. Never desalt at room temperature. Salt and humidity create a breeding ground for bacteria.
4. Change the water every 8 hours. That's 3 water changes in 24 hours. For thick pieces (loins), you need 48 hours (6 changes).
5. Taste before cooking. Cut a small piece from the thickest part and taste it raw. It should have a pleasant saltiness, neither too salty nor too bland.

Desalting times according to the cut:

• Flakes and thin pieces: 24 hours
• Tail and medium slices: 36 hours
• Thick loins (3-5 cm): 48 hours

How to store cod until D-day

You've bought the cod in advance. How do you store it?

• Salted (undesalted): in the fridge, wrapped in kitchen paper and in a closed container. Lasts for weeks.
• Desalted, in the fridge: vacuum-packed, it lasts 5-7 days. Unpacked, 2-3 days maximum. Place it in a covered container on absorbent paper.
• Desalted, frozen: wrap it in cling film and put it in a freezer bag. Lasts 2-3 months. Always thaw in the fridge (12-24 hours), never in the microwave.

If you place your order at Bacalalo on Tuesday, it will arrive on Wednesday or Thursday, and you'll have perfect cod for Good Friday.

Common mistakes when buying cod for Holy Week

• Buying too much. Cod goes a long way. 200 g per person is more than enough as a main course.
• Choosing the wrong cut. Don't use premium loins for fritters (it's a waste of money). Don't use flakes for a baked dish (it lacks presentation).
• Desalting at room temperature. Always in the fridge. In March, it's already warm in many parts of Spain.
• Buying at the last minute. On Maundy Thursday and Good Friday, cod flies off the shelves. Buy 3-4 days in advance.
• Not drying the cod before frying. If you fry it wet, the oil splatters and it won't be crispy. Dry it with kitchen paper, pressing gently.

Frequently asked questions about buying cod