How to Change Cod Suppliers: A Guide for HORECA Restaurants

The cod distribution market in Spain has changed. If your usual supplier can no longer serve you with the regularity you need, or you are looking for a higher quality alternative, this guide is for you. Changing cod suppliers doesn't have to be a complicated process if you know what to look for and how to evaluate candidates.

In the HORECA sector, cod is one of the most in-demand products and also one of the most sensitive to supply quality. A supplier who fails in delivery times, quality, or price can directly affect your menu, your costs, and your customers' satisfaction.

Why do restaurants change cod suppliers?

There are several reasons why a restaurant or HORECA establishment finds itself needing to look for a new cod supplier:

• Supply problems: Service interruptions, frequent delays, or out-of-stock of the cuts you need.
• Changes in the supplier company: Restructurings, changes of ownership, insolvency proceedings, or closures of historical distributors.
• Inconsistent quality: Variations in the size, salt content, or texture of the cod between orders.
• Uncompetitive prices: Narrowing margins because the supplier does not update its rates or has high cost structures.
• Lack of personalized service: Inability to offer custom cuts, specific weights, or special references for your menu.
• Business growth: When your volume increases and you need a supplier who can grow with you.

Regardless of the reason, the change process requires careful evaluation to avoid disrupting your service or compromising the quality of your dishes.

What to look for in a cod supplier for HORECA

Not all cod distributors are the same. Here are the fundamental criteria for evaluating a professional cod supplier:

Specialization and experience

A supplier specializing exclusively in cod and seafood has clear advantages over a general distributor. Deep knowledge of the product—seasons, origins, salt points, curing—makes a real difference in the quality you receive.

Origin and traceability

Cod from Iceland and Norway are the most recognized in Spanish gastronomy. Always demand to know the exact origin of the product, the batch number, and the health registration. A good supplier will provide all this documentation without you having to ask for it.

Custom cutting capability

For hospitality, being able to request 180g loins for portions, chunks for stews, or flakes for croquettes is essential. A supplier who only sells whole pieces or standard formats will limit you in the kitchen and generate more waste and work.

Cold chain and logistics

Cod—especially desalted cod—requires an impeccable cold chain. Verify that the supplier uses isothermal packaging with refrigerant gel and guarantees optimal conditions during transport. Delivery within 24-48 hours on the peninsula is the minimum acceptable standard.

Commercial terms

• Clear prices, no hidden charges
• Flexibility in minimum orders (or absence thereof)
• Complete professional invoicing for your accounting
• Adapted payment methods (5th, 15th, transfer)

Personalized attention

In HORECA, time is a scarce resource. You need a supplier you can talk to directly, resolve emergencies by phone or WhatsApp, and who knows your business and your needs.

Documentation and certifications your supplier should have

Before committing to a new cod supplier, request the following documentation:

• Health Registration Number (NRS): Mandatory for any company that handles or distributes fishery products in Spain.
• Certificate of origin: For cod from Iceland or Norway, the supplier must be able to prove the product's origin.
• Product technical data sheets: Nutritional composition, allergens, storage conditions, and shelf life.
• Quality certifications (optional but recommended): MSC (Marine Stewardship Council) for sustainable fishing, BRC or IFS for food safety.
• Civil liability insurance: Covers possible incidents related to the product.

A serious supplier will have all this documentation updated and available without delay.

How to evaluate cod quality before committing

The best method to evaluate a new supplier is to request a sample or a first trial order without obligation. In that first delivery, pay attention to:

For desalted cod

• Texture: Firm, not spongy or falling apart. Fibers should be well-defined.
• Color: Pearly white, without yellowish (sign of oxidation) or gray tones.
• Salt point: Balanced, neither excessive nor bland. Ask for recommended desalting times.
• Smell: Clean marine. Without ammoniated or sour aromas.
• Weight: Verify that the requested cuts match the actual weight received.

For dry cod

• Moisture: Must be well cured, without wet areas indicating poor storage.
• Surface: Uniform salt coverage, without dark spots or mold.
• Rigidity: A well-dried piece has a firm consistency and certain rigidity.

The change process: practical steps

1. Identify your needs: Make a list of the cuts, references, and monthly volumes you need.
2. Request catalog and prices: Ask for the professional HORECA catalog with prices from the new supplier.
3. Place a trial order: Without committing, order a representative sample of the references you use most.
4. Evaluate in the kitchen: Have your kitchen team assess the product in your usual preparations.
5. Negotiate terms: Once satisfied, agree on prices, payment methods, and order frequency.
6. Gradual transition: If possible, keep the previous supplier for one or two orders while you confirm that the new one meets expectations.

Comparison: types of cod available for restaurants

Bacalalo: Premium cod supplier since 1990

Bacalalo is the cod specialist at Mercat del Ninot in Barcelona, with over 35 years of history serving professional kitchens. We are exclusive specialists in cod and seafood products, with a catalog of over 174 references for the HORECA sector.

What sets us apart as a cod supplier for restaurants:

• Total specialization: We are not general distributors. Cod and seafood is all we do, and we've been doing it since 1990.
• Certified Icelandic cod: Premium origin product with complete traceability and available documentation.
• Custom cuts: 180g loins for portions, chunks for stews, flakes for croquettes. We cut according to your menu.
• No minimums or contracts: You can try without obligation and adjust your order to your real needs.
• Refrigerated delivery 24-48h: Throughout the peninsula, with guaranteed cold chain.
• Direct attention: A contact person, direct phone, immediate response.

Frequently Asked Questions about changing cod suppliers

Is there a minimum order for restaurants?
No. At Bacalalo, we work without a minimum order volume, especially for new clients who want to experience our quality. As the business relationship progresses, we can adapt conditions to your actual volume.

How long does the first delivery take?
Once the order is confirmed, delivery on the peninsula is made within 24-48 hours in refrigerated packaging. For Barcelona capital, we have more frequent deliveries.

What types of cod do you have available?
More than 174 references: desalted cod (special loin, extra loin, cheek, "penca", "kokotxas", tail), dry cod (various cuts and sizes), smoked cod, and prepared dishes (brandade, croquettes, flakes). Request the complete catalog with HORECA prices.

How can I contact you to get started?
Fill out the catalog request form, call us at 638 305 955, or write to us on WhatsApp. We will respond within 48 hours with the professional catalog and prices adapted to your type of business.

Do you offer professional invoicing?
Yes. We issue complete invoices with itemized VAT, suitable for your accounting. We work with common payment methods in the hospitality industry: 5th, 15th of the month receipt, or bank transfer.