Summary
Every year it's the same story. Easter approaches, you go to the market and find ten different types of cod: loin, tail, flakes, desalted, salted, from Iceland, from Norway... Which one do you choose? In this guide: What cod to buy for Easter (and how not to go wrong), Parts of cod: which is which, How much cod to buy per person.
What cod to buy for Easter (and how not to go wrong)
Every year it's the same story. Easter approaches, you go to the market and find ten different types of cod: loin, tail, flakes, desalted, salted, from Iceland, from Norway... Which one do you choose?
The answer depends on what you're going to cook. Buying cod for a stew is not the same as buying it for a pil pil. You don't need the same cut for fritters as you do for an elegant baked cod.
This guide explains what cut to buy depending on the recipe, how much you need per person, how to properly desalinate it, 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 Easter, we have a dedicated article: Easter 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 piece)
This is the thickest part of the cod, 3-5 cm thick. It has few bones, firm flesh, and flakes when cooked. It's 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 preparing it as a main course.
Tail
The narrower and thinner 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 affordable 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 flavor is identical.
Best for: fritters, croquettes, tortillas, empanadas, salads.
Price: the most economical option. Perfect when cod is mixed with other ingredients.
Slices and center cut
Cross-sections of cod, with their central bone. These are the traditional cuts 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 course (baked, green sauce, pil pil): 180-200 g of desalted cod per person.
- Stew or hearty soup (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 for 6 people (fritters as an appetizer + baked cod as a main course), you will need approximately:
- 300 g of flakes for the fritters
- 1.2 kg of loins for the main course
- Total: 1.5 kg of desalted cod
Salted vs. already desalted: what suits you
Salted cod
Advantages:
- Can be stored for months without refrigeration.
- You can control the exact saltiness.
- Lower price per kilo (but loses 30% of its weight when desalted).
Disadvantages:
- Requires 48 hours of desalting: change the water every 8 hours, always in the refrigerator.
- If you desalinate too much, it becomes bland. If you don't desalinate enough, it's salty.
- Requires planning.
Already desalted cod
Advantages:
- Ready to cook. From package to pan.
- Professionally controlled saltiness.
- Vacuum-packed: lasts 5-7 days in the refrigerator.
Disadvantages:
- Slightly higher price per kilo.
Our recommendation: if you cook cod often and have experience desalting, salted cod is an excellent option. If you only cook cod for Easter or don't want to risk it, already desalted cod saves you time and mistakes.
How to properly desalinate cod
If you opt for salted cod, follow these steps to the letter:
- Cut the cod into the portions you are going to cook. Smaller pieces desalinate faster and more uniformly than larger ones.
- Place the pieces in a large container with cold water. The cod must be completely submerged with at least 3 fingers of water above it.
- Store it in the refrigerator. Never desalinate at room temperature. Salt and humidity create a breeding ground for bacteria.
- Change the water every 8 hours. That's 3 water changes in 24 hours. For thick pieces (loins), you need 48 hours (6 changes).
- 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 by piece:
- 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 (not desalted): in the refrigerator, wrapped in kitchen paper and in a closed container. Lasts for weeks.
- Desalted, in the refrigerator: vacuum-packed lasts 5-7 days. Unpacked, 2-3 days maximum. Place it in a covered container on absorbent paper.
- Desalted, frozen: wrap it in plastic wrap and put it in a freezer bag. Lasts 2-3 months. Always thaw in the refrigerator (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 Easter
- Buying too much. Cod goes a long way. 200 g per person is more than enough for 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 refrigerator. In March, it's already hot in many parts of Spain.
- Buying at the last minute. On Holy 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
Which cod is better, Icelandic or Norwegian?
Both are excellent. Icelandic cod (Gadus morhua) tends to have firmer, whiter flesh. Norwegian is usually slightly milder. At Bacalalo, we work exclusively with Icelandic cod, which is what we prefer for its texture and flavor.
Is it worth buying fresh cod (unsalted)?
Fresh cod is a different product: more delicate, with a milder flavor. It's great for simple preparations (grilled, baked), but it doesn't work for traditional Easter recipes like pil pil or fritters, which require the texture and salinity of desalted salted cod.
How much does quality cod cost?
Premium desalted cod loin ranges from €25-35/kg. Flakes and tail are more affordable, between €15-22/kg. It's a worthwhile investment: 1 kg of cod can feed 5-6 people.
Can I buy cod for Easter online?
Yes. At Bacalalo, we ship Icelandic cod throughout Spain in 24-48 hours, vacuum-packed and chilled. Place your order before Wednesday to receive it on time.
Does desalted cod smell a lot?
Quality cod, properly desalted, has a mild sea smell. If it smells strong or ammoniacal, it's not fresh. Vacuum packaging minimizes odors during transport and storage.
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