Summary: Buying fresh cod online is perfectly possible, but requires knowing what to look for. It's not like buying a book: fresh cod is a perishable product, with a season, with a cold chain that cannot be broken, and with very large quality differences between suppliers.
At Bacalalo, we have been working with premium quality cod since 1990 at the Mercat del Ninot in Barcelona. This guide explains how to buy fresh cod online with guarantees, what to ask the supplier, and what to do when it arrives at your door.
Contents
What is Fresh Cod (and What is Not)
Fresh cod is Gadus morhua or Gadus macrocephalus (Pacific cod) that has not undergone a salting or freezing process (or has been frozen only once for transport preservation, which is different from being frozen as a product).
In fishmongers and online stores, you will find three very distinct states under the name "cod":
Fresh cod: Unsalted, uncured. Dark gray or brown skin, white or slightly pink flesh, clean marine smell. This is what we discuss in this article.
Salted / cured cod: Fresh cod subjected to prolonged salting. Hard, dry flesh, ivory or yellowish color, intense smell of salt and curing. Needs desalting before use (24-48 hours). This is the traditional cod, used for esqueixada, brandade, and classic preparations.
Desalted cod: Salted cod that has already been desalted at the establishment. Ready to cook without prior soaking.
Frozen cod: This can be fresh cod that has been frozen for preservation. It is not the same as "ultra-frozen at sea" cod (IQF), which is of the highest quality.
When is Fresh Cod Season
The Gadus morhua cod inhabits the cold waters of the North Atlantic: Norway, Iceland, Greenland, Faroe Islands, Barents Sea. The fishing season varies by area:
Norway: The main cod (skrei) season is from January to April. Skrei is cod that migrates from the Barents Sea to the Norwegian coast to spawn. This is the time when cod has the most fat, best texture, and greatest presence in the market.
Iceland: Cod fishing practically all year round, with managed quotas. Icelandic cod regularly reaches Spanish markets.
Baltic countries and Canada: Variable seasons, with quotas regulated by NAFO and ICES.
In Spain, the highest quality fresh cod appears on the market between November and April, with the peak from January to March (Norwegian skrei season). Outside this period, what is sold as "fresh cod" is frequently defrosted cod.
What to Look for When Buying Fresh Cod Online
When you buy from a physical fishmonger, you can look, smell, and touch. Online, you trust the supplier. Here are the questions you should ask — or the information the website should provide:
1. What is the exact species?
Gadus morhua is North Atlantic cod, the highest quality. Gadus macrocephalus is Pacific cod, of slightly lower quality. Pollachius virens (saithe or pollock) is sometimes sold as "Alaska cod" or "black cod" and is a different, more economical fish.
A good supplier specifies the species in the product description.
2. Where does it come from?
Norway (especially skrei from the Lofoten Islands) and Iceland are the most reputable origins. A quality supplier indicates the geographical origin, not just "North Atlantic".
3. How does it arrive: fresh, refrigerated, or frozen?
"Fresh" cod sent by courier arrives in one of these forms:- On ice: Inside an insulated box with ice or coolant gel. It should arrive at a temperature between 0°C and 4°C. Shelf life of 24-48 hours after shipment.
- Frozen or deep-frozen: It is sent frozen and thaws before or during shipment. This is not "fresh" cod in the strict sense, although it can be of high quality if the freezing process was correct (IQF at sea, for example).
Ask explicitly: "does the cod arrive fresh (unfrozen) or frozen?". A reputable supplier will specify this.
4. When was it caught or processed?
Fresh cod has a very short shelf life: 2-4 days from capture under optimal conditions. If the website does not indicate the catch or processing date, or if the transit time is more than 24-48 hours, the product that arrives may not be of the expected quality.
5. What cut do you receive?
Fresh cod can be purchased in different cuts:- Loin: The most prized part. White flesh, generally boneless. The most expensive.
- Tail: Less flesh, more bones. More economical.
- Nape: The part of the head, highly valued by connoisseurs. Gelatinous, flavorful.
- Whole (gutted): For those who want the whole fish and fillet it at home.
- Cheeks: The gelatinous jaw part. See our guide to cocochas al pil pil.
At Bacalalo, we offer premium fresh and desalted cod, with specified origin and cut. Visit our online store or check seasonal availability at the Mercat del Ninot stall.
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Refrigerated shipping 24-48h throughout the Peninsula
How to Store it Upon Receipt
Fresh cod is one of the most delicate fish in terms of preservation. Upon receipt:
If it arrives fresh (unfrozen)
- Check the temperature: It should be between 0°C and 4°C. If it arrives above 7-8°C or has any strange odor, contact the supplier.
- Do not wash it: Water accelerates degradation. If there are ice or liquid residues, gently dry with kitchen paper.
- Wrap correctly: In cling film or an airtight bag, removing as much air as possible.
- Refrigerate: In the coldest part of the refrigerator (usually the fish drawer or the back). Temperature 0-2°C.
- Consume within 24-48 hours: Fresh cod does not last longer.
If it arrives frozen or semi-frozen
- If the order specified "fresh" and it arrives frozen: this is an incident, contact the supplier.
- If you knew it would arrive frozen: store in the freezer until use.
- To defrost: always in the refrigerator, never in hot water or at room temperature. 12-24 hours depending on thickness.
Signs that fresh cod is in good condition upon arrival
- Smell: clean marine, subtly saline, without an ammoniacal or rancid note
- Color: white or slightly pink flesh (pink is a sign of maximum freshness)
- Texture: firm to the touch, not soft or rubbery
- Skin: if present, smooth and shiny, not dull or soft
Signs that it is not in good condition
- Ammoniacal, sour, or "stuffy" smell
- Soft flesh that easily yields when pressed
- Grayish or yellowish color
- Excessive liquid in the packaging (the flesh "weeps" too much)
Differences Between Fresh Cod and Salt Cod
This confusion is very common among those not familiar with fishmongers. They are two products with distinct preparations and uses:
| Fresh Cod | Salt Cod | |
|---|---|---|
| State | Uncured, perishable | Salt-cured, long-term preservation |
| Color | White or pink | Ivory or yellowish |
| Texture | Soft, delicate | Firm, dense |
| Smell | Mild marine | Intense, salty and cured |
| Preparation | Cook directly | Desalt 24-48h in cold water |
| Flavor | Milder, "fresher" | More concentrated, umami, complex |
| Storage | 1-4 days in refrigerator | Months at room temperature |
| Price | Variable, seasonal | Stable year-round |
Fresh cod is ideal for "fish-based" preparations: baked, en papillote, grilled, in light broths or soups, in tempura.
The Best Recipes for Fresh Cod
Fresh cod, due to its delicate texture and mild flavor, benefits from preparations that do not overpower it:
Baked fresh cod with peppers
- Fresh cod loins (150-180g per person)
- Roasted and peeled red and yellow peppers
- Garlic, olive oil, parsley
- Salt, pepper
Preheat oven to 180°C. Place loins in a dish, season with salt and pepper, cover with roasted pepper strips, sliced garlic, and oil. Bake for 12-15 minutes depending on thickness. Parsley upon removal.
Fresh cod in court-bouillon
Prepare a light broth: water, bay leaf, leek, carrot, black pepper. Bring to 75°C (without boiling vigorously). Add cod loins for 8-10 minutes. Serve with aioli or with olive oil and chives.
Grilled fresh cod with leek cream
Grilling enhances the texture of fresh cod without adding strange flavors. Very hot grill, oil, 3-4 minutes per side depending on thickness. Serve over leek cream (sautéed leeks + vegetable broth + cream, blended).
Online Fresh Cod Suppliers: How to Evaluate Them
When choosing an online supplier for fresh cod, consider:
Transparency: Does it indicate species, origin, and processing date? Does it explain how it arrives (temperature, packaging)?
Cold chain: Does it use an insulated box with coolant gel? Does it guarantee arrival temperature?
Actual delivery times: Fresh cod should not be shipped for delivery in more than 24-36 hours from packaging.
Incident policy: If the cod arrives in poor condition, is there a guarantee of return or replacement?
Cut specification: Is it loin, tail, whole? Is the weight specified?
At Bacalalo, we guarantee the cold chain, origin specification, and cut in all our shipments. You can check fresh cod availability by season directly at bacalalo.com.
Frequently Asked Questions about Fresh Cod Online
1. Is the fresh cod sold online truly fresh? It depends on the supplier. Good suppliers specify if it's fresh unfrozen or if it's deep-frozen at sea cod (which is high quality but different from unfrozen fresh). Always ask.
2. How does fresh cod arrive by courier? In an insulated box with dry ice or coolant gel. Shipping must be express (24 hours or less). Some suppliers use modified atmosphere to extend shelf life by an additional 1-2 days.
3. Is online fresh cod more expensive than at the fishmonger? It can be, due to packaging and shipping costs. However, if you don't have access to quality cod in your area (especially Norwegian skrei in season), the price can be competitive given what you get.
4. Can I freeze fresh cod that I buy online? Yes. If you're not going to consume it within 24-48 hours, freeze it immediately upon receipt. Wrap well (cling film + zip-lock bag, removing air) and freeze at -18°C. It will last 3-4 months in good condition.
5. What is the difference between fresh cod and skrei? Skrei is North Atlantic cod (Gadus morhua) that migrates to spawn between January and April off the Norwegian coast. It has a Norwegian quality designation (MSC certification) and is considered the highest quality fresh cod available. Generic fresh cod can be from any origin.
6. Does fresh cod need desalting? No. Desalting is only for salt cod. Fresh cod is cooked directly (or after marinating if desired).
7. Which cut of fresh cod is best for baking? The loin is the most prized cut for baking: uniform thickness throughout the piece, few bones, clean presentation. The nape is excellent for those who appreciate more flavor and gelatin (in stews or grilled).
8. In which months should I buy fresh cod online? The best season for high-quality fresh cod (Norwegian skrei) is from January to April. Between May and October, available fresh cod is generally of lower quality or is defrosted. From November to December, autumn cod begins to arrive.
9. Is Pacific cod (Gadus macrocephalus) just as good? It's a good fish, but different from the Atlantic Gadus morhua. It has a slightly firmer texture and a slightly different flavor. Acceptable for many preparations but it is not the reference cod in Spanish and Portuguese culinary tradition.
10. How do I know if the fresh cod I buy online is sustainably sourced? Look for MSC (Marine Stewardship Council) certification in the product description. Norwegian skrei has MSC certification. North Atlantic cod fishing is highly regulated by ICES quotas, but the level of sustainability varies by area and fishing method.
11. Can I buy fresh cod at Bacalalo with home delivery? Yes. At Bacalalo, we offer fresh and desalted cod with refrigerated shipping throughout Spain. Check availability and season in our online store. For special orders or large volumes, contact us directly.
12. What happens if the cod arrives in poor condition? If the order arrives with a broken cold chain or in poor condition, the supplier must take responsibility. At Bacalalo, we guarantee product quality at the destination. If there is any incident, contact us within the first few hours after receipt with photos of the product's condition.
At Bacalalo, we have been selecting premium cod since 1990 at the Mercat del Ninot in Barcelona. Seasonal fresh cod —especially Norwegian skrei between January and April— is one of the most special products in our store. Discover it at bacalalo.com or visit us at Mercat del Ninot for advice on the best option depending on the time of year.
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