"Bajocao" is the most economical cut of cod and one of the most underrated. At Mercadona, you can find it for 6-9 euros per kilo, but it has its limitations. Here, we explain what "bajocao" is exactly, the quality Mercadona offers, how to cook it to get the most out of it, and when it's worth going to a specialist.
What is cod "bajocao"
Updated March 2026. What we tell you here comes from serving thousands of customers in Barcelona.
Bajocao (also written "bajo cao" or "bajo del bacalao") is the lower part of the cod, located below the central spine, in the ventral area. It is a thin, irregular cut with less meat than the loin or center, but with a characteristic that makes it unique: its higher proportion of gelatin and intramuscular fat.
In the professional nomenclature of cod butchery, "bajocao" corresponds to the "skirt" or "belly" of the fish, although it should not be confused with tuna belly (which is a very different and much more expensive cut). It is the equivalent of beef skirt steak: a humble cut that, when well cooked, surpasses many prime cuts.
Historically, "bajocao" was the cheapest part sold in fishmongers because it didn't yield pretty or uniform pieces. Professional chefs and discerning grandmothers bought it knowingly: they knew that extra gelatin provided richness to stews, casseroles, and cod soups.
Where "bajocao" is located: anatomy of cod
To understand "bajocao," you need to visualize the cod opened up:
| Cut | Location | Thickness | Texture | Relative price |
|---|---|---|---|---|
| Loin | Upper part, near the head | 4-6 cm | Firm, large flakes | High (18-28 EUR/kg) |
| Center | Middle section of the fillet | 2-4 cm | Balanced, versatile | Medium (14-20 EUR/kg) |
| Tail | Posterior end | 1-2 cm | Dry, fine fibers | Low (8-14 EUR/kg) |
| Bajocao | Ventral area, below the spine | 1-3 cm, irregular | Gelatinous, fatty | Low (6-12 EUR/kg) |
| Flakes/scraps | Leftovers from butchering | Variable | Variable | Very low (4-8 EUR/kg) |
"Bajocao" has more bones than the loin and center, especially fine bones (ribs) that need to be carefully removed. It also has proportionately more skin, which is an advantage in certain preparations (it adds collagen to the broth).
"Bajocao" at Mercadona: what you'll find exactly
At Mercadona, cod "bajocao" is usually sold in the refrigerated section, in plastic trays with a protective atmosphere. The usual presentation is desalted cod ready to cook, in pieces or whole "bajocao" portions.
What species it is
Most of the desalted cod sold by Mercadona is Gadus macrocephalus (Pacific cod), not Gadus morhua (Atlantic cod). This is not always prominently indicated. Gadus macrocephalus is a valid cod but with less flavor, less texture, and less gelatin than morhua. In "bajocao," where gelatin is part of the appeal, this difference is more noticeable than in other cuts.
Common formats
- Desalted "bajocao" in a tray (400-500 g): the most common format. Pieces already desalted and ready.
- Desalted cod block: sometimes includes "bajocao" pieces mixed with tail. Read the cut label.
- Frozen: in the frozen section, "bajocao" occasionally appears frozen at an even lower price.
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Price of "bajocao" at Mercadona (2026)
As of March 2026, the approximate prices for "bajocao" at Mercadona are:
| Format | Weight | Price | EUR/kg |
|---|---|---|---|
| Refrigerated desalted "bajocao" | 400-500 g | 3.00-4.50 EUR | 6.50-9.00 EUR/kg |
| Frozen "bajocao" (when available) | 400 g | 2.50-3.50 EUR | 6.25-8.75 EUR/kg |
| Desalted cod block (mixed) | 300-400 g | 3.50-5.00 EUR | 8.75-12.50 EUR/kg |
These are competitive prices for cod. Compared to Gadus morhua loin in a specialized fishmonger (20-28 EUR/kg), Mercadona's "bajocao" is 3-4 times cheaper. But, as we will see, they are not the same product.
Quality of Mercadona's "bajocao": an honest opinion
From Bacalalo, where we have been working with cod since 1990 at Mercat del Ninot, this is our honest assessment:
What's good
- Accessible price: allows families with a tight budget to eat cod
- Convenience: comes desalted and ready to cook, without needing 48-72 hours of planning
- Availability: you can find it in any Mercadona in Spain
- Practical format: the trays come in reasonable portions
What's not so good
- Species: Gadus macrocephalus predominates, which, when shredded, is drier and less flavorful
- Industrial desalting: the rapid process of water injection can leave the cod watery and with a soft texture
- Presentation: the pieces sometimes include a lot of skin and bones that haven't been removed
- Expiration date: the protective atmosphere gives it more days, but the product quickly loses texture once opened
Verdict
Mercadona's "bajocao" is a valid option for stews, casseroles, and recipes where cod is mixed with other ingredients. For preparations where cod is the star (confit, grilled, pilpil), it's worth looking for Gadus morhua "bajocao" in a specialized fishmonger.
How to cook "bajocao": 4 recipes that make the most of it
"Bajocao" requires cooking techniques that take advantage of its gelatin and texture. The four best preparations for it:
Recipe 1: "Bajocao" al pilpil
Pilpil is the recipe that best exploits the gelatin of "bajocao." That gelatin, combined with olive oil and movement, creates the characteristic emulsion.
- Place the "bajocao" skin-side up in a shallow saucepan with warm (not hot) olive oil and 3-4 sliced garlic cloves.
- Cook over very low heat for 15-20 minutes, moving the saucepan in circular motions.
- Remove the cod. With the oil, juices, and gelatin, continue moving the saucepan until the sauce emulsifies and thickens.
- Return the cod to the saucepan. Serve immediately.
"Bajocao" is, for many Basque chefs, the best cut for pilpil precisely because of its high gelatin content.
Recipe 2: Lentil and cod stew ("Potaje de vigilia")
The classic Lenten stew of chickpeas, spinach, and cod. "Bajocao" adds body to the broth thanks to its gelatin.
- Cook 400 g of chickpeas (soaked overnight) with bay leaf, leek, and carrot for 1-1.5 hours.
- Add 500 g of washed and chopped fresh spinach.
- Incorporate 400 g of "bajocao" cod in large pieces.
- Cook for 10 more minutes over low heat (do not let it boil).
- Add a sauté of garlic, sweet paprika, and a chopped hard-boiled egg.
Recipe 3: Battered "bajocao" ("soldaditos de Pavía")
"Soldaditos de Pavía" are strips of battered cod in a light batter with saffron or paprika. "Bajocao," cut into strips, works perfectly.
- Cut the "bajocao" into strips 2-3 cm wide. Carefully remove bones.
- Marinate for 30 minutes in lemon juice, minced garlic, and parsley.
- Prepare the batter: flour, cold beer, a pinch of saffron (or paprika), salt.
- Dip the strips in the batter and fry in oil at 180°C until golden (2-3 minutes).
- Drain and serve hot with lemon.
Recipe 4: "Bajocao" in "ajoarriero"
Navarran "ajoarriero" is a stew of shredded cod with peppers, tomato, and plenty of garlic. Shredded "bajocao" works wonderfully.
- Shred 400 g of "bajocao" cod (previously poached for 5 minutes).
- Sauté 4-5 cloves of garlic in olive oil. Add 2 red and 2 green peppers cut into strips.
- Add 3 grated tomatoes and cook for 15 minutes.
- Add the shredded cod. Mix well and cook for 5 more minutes.
- Serve with toasted bread slices.
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"Bajocao" vs. other cod cuts
| Use | Best cut | Is "bajocao" suitable? |
|---|---|---|
| Pilpil | Bajocao or kokotxas | Ideal (lots of gelatin) |
| Confit at low temperature | Loin | Acceptable but irregular |
| Grilled | Loin or center | Not recommended (too thin, dries out) |
| Fritters / croquettes | Tail or bajocao | Yes (shredded works well) |
| Stew / casserole | Bajocao or center | Ideal (adds body to the broth) |
| Salad | Loin or center | Acceptable but with bones |
| Battered | Center or bajocao | Very good in strips |
| Baked with vegetables | Loin | Acceptable if it's a large piece |
When it's worth going to a specialist
Clear criteria for deciding:
- Go to Mercadona if: you're making a stew or casserole where cod is mixed with many ingredients, your budget is tight, or you need cod for today and haven't planned the desalting.
- Go to a specialist if: cod is the star of the dish (pilpil, confit), you want Gadus morhua, or you're cooking for a special occasion.
The price difference (6-9 EUR/kg vs 10-18 EUR/kg for morhua "bajocao") is significant, but for a dish for 4 people, we're talking about a total difference of 2-4 euros. For a special dinner, it's worth it.
Frequently asked questions
What is cod "bajocao"?
"Bajocao" is the ventral (lower) part of the cod, located below the central spine. It is a thin, irregular cut with more gelatin than other cuts. It is the most economical and works especially well in stews, casseroles, and dishes like pilpil.
What species of cod does Mercadona sell?
Most of Mercadona's desalted cod is Gadus macrocephalus (Pacific cod), not Gadus morhua (Atlantic). Macrocephalus is valid but has less flavor and texture. Check the label: it must indicate the species by regulation.
Does "bajocao" have many bones?
Yes, more than the loin or center. The bones in "bajocao" are the cod's ribs, thin and flexible. They are easily removed with kitchen tweezers or with your fingers after brief cooking. Always check before serving.
Can "bajocao" be grilled?
It is not the best option. "Bajocao" is thin and irregular, which causes it to dry out quickly on the grill. The best techniques for "bajocao" are stews, casseroles, pilpil, and battered dishes, where slow cooking or the protection of the batter preserves its juiciness.
How much "bajocao" should I buy per person?
Between 150 and 200 g per person for a main course. "Bajocao" has more trim (skin, bones) than the loin, so calculate 15-20% more than with other cuts. For a stew or casserole where it is not the only ingredient, 100-125 g per person.
Is "bajocao" the same as cod belly?
These terms are sometimes used synonymously, but in professional practice, there is a difference. The belly (ventresca) is the fattiest and thinnest part of the abdominal area. "Bajocao" includes the belly but also adjacent parts with more meat. At Mercadona, what is sold as "bajocao" usually includes the entire ventral area.
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Conclusions
Cod underbelly is a cut that doesn't deserve the scorn it sometimes receives. When cooked well, using techniques that take advantage of its gelatin (pilpil, stews, potages), it yields excellent results. Mercadona offers an accessible and practical option for everyday use, with the limitation that the species is usually Gadus macrocephalus.
If cod is the main ingredient of the dish or you are cooking for a special occasion, look for Gadus morhua underbelly at a specialized fishmonger. The difference of 2-4 euros in the final dish is noticeable in flavor, texture, and creaminess.
With cod, as with almost everything: the cut matters, but the species matters more.
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