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 provide 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 on deadlines, 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 might need to look for a new cod supplier:

• Supply problems: Service interruptions, frequent delays, or out-of-stock for the cuts you need.
• Changes in the supplier company: Restructuring, changes of ownership, insolvency proceedings, or closures of historical distributors.
• Inconsistent quality: Variations in size, salt level, or cod texture between orders.
• Uncompetitive prices: Narrowing margins because the supplier doesn't update their prices 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 interrupting 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. These are the fundamental criteria for evaluating a professional cod supplier:

Specialization and experience

A supplier specialized exclusively in cod and seafood has clear advantages over a generalist distributor. Deep knowledge of the product—seasons, origins, salt levels, curing processes—makes a real difference in the quality you will receive.

Origin and traceability

Icelandic and Norwegian cod are the most recognized in Spanish gastronomy. Always demand to know the exact origin of the product, lot number, and health registration. A good supplier will provide all this documentation without you having to ask for it.

Custom cutting capability

For the hospitality industry, being able to request 180g loin portions, cubes for stews, or flakes for croquettes is fundamental. A supplier who only sells whole pieces or standard formats will limit your 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 Iberian Peninsula is the minimum acceptable standard.

Commercial conditions

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

Personalized attention

In HORECA, time is a scarce resource. You need a supplier with whom you can speak directly, resolve emergencies by phone or WhatsApp, and who understands 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 handling or distributing fishery products in Spain.
• Certificate of origin: For Icelandic or Norwegian cod, the supplier must be able to prove the product's origin.
• Product technical 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 up-to-date and readily available.

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. During that first delivery, pay attention to:

For desalted cod

• Texture: Firm, not spongy or mushy. The fibers should be well defined.
• Color: Pearly white, without yellowish tones (sign of oxidation) or grey.
• Salt level: Balanced, neither excessive nor bland. Ask for recommended desalting times.
• Smell: Clean marine. No ammoniated or sour aromas.
• Weight: Verify that the requested cuts match the actual weight received.

For dried cod

• Moisture: It should 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 a 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 the new supplier for their professional HORECA catalog with prices.
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, with a catalog of more than 174 references for the HORECA sector.

What sets us apart as a cod supplier for restaurants:

• Total specialization: We are not generalist distributors. Cod and seafood are all we do, and we've been doing it since 1990.
• Certified Icelandic cod: Premium origin product with full traceability and available documentation.
• Custom cuts: 180g loin portions, cubes for stews, flakes for croquettes. We cut according to your menu.
• No minimums or contracts: You can try us without obligation and adjust your order to your real needs.
• Refrigerated delivery 24-48h: Throughout the peninsula, with guaranteed cold chain.
• Direct attention: A dedicated 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 with no minimum order volume, especially for new customers who want to try our quality. As the business relationship progresses, we can adapt the 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 city, we have more frequent deliveries.

What types of cod do you have available?
More than 174 references: desalted cod (special loin, extra loin, jowl, belly, kokotxas, tail), dried cod (various cuts and sizes), smoked cod, and prepared dishes (brandade, croquettes, flakes). Request the full 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 via 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 VAT itemized, suitable for your accounting. We work with common payment methods in the hospitality industry: 5th of the month, 15th of the month receipt, or bank transfer.