Summary: When you buy a dried cod loin at a *bacallaneria*, you're holding the result of a journey of over 3,000 kilometers and a process that takes weeks. From the icy waters of the North Atlantic to your kitchen, every stage matters. This is the complete journey.
When you buy a dried cod loin at a *bacallaneria*, you're holding the result of a journey of over 3,000 kilometers and a process that takes weeks. From the icy waters of the North Atlantic to your kitchen, every stage matters. This is the complete journey.
Contents
- Stage 1: The Sea — Fishing in Icelandic Waters
- Stage 2: The Ship — Immediate Gutting
- Stage 3: The Plant — Salting and Curing
- Stage 4: Transportation — 3,000 km in Cold
- Stage 5: The *Bacallaneria* — Selection, Desalting, and Cutting
- Stage 6: Your Kitchen — The Final Step
- The Fact that Summarizes the Entire Journey
Stage 1: The Sea — Fishing in Icelandic Waters
Why Iceland?
Iceland is the most valued origin for salt cod consumed in Spain. And it's no coincidence:
- Cold waters (2-8°C): Gadus Morhua cod grows slower in cold waters, developing firmer flesh and higher natural gelatin content.
- Nutrient-rich currents: The confluence of warm Gulf currents and cold Arctic currents creates an exceptionally productive marine ecosystem.
- Pure species: Gadus Morhua from the North Atlantic is genetically distinct from Gadus macrocephalus from the Pacific. More flavor, better texture, more versatility in cooking.
Fact: Spain absorbs 80% of Iceland's salt cod production. We are, by far, their biggest customer.
How it's fished: hook by hook
Quality Icelandic cod is caught with longlines: long strips of thick cord from which, every half meter, hangs a baited hook. It's selective, piece-by-piece fishing.
Why does the method matter?
- No stress to the fish: Cod caught with a hook suffers less damage than trawled fish, which results in better meat texture.
- No bycatch: Only the target species is caught, not everything that passes through the net.
- Size selection: Hooks are calibrated to catch adult cod, respecting juveniles.
The Icelandic quota system
Iceland has one of the most advanced fisheries management systems in the world. It works like this:
- Scientists from the Marine Research Institute assess the stock each year.
- The government sets the maximum catch quota based on scientific data.
- Fishermen have individual transferable quotas.
- No discard: Everything caught is utilized.
- Restricted areas: Areas are closed when an excess of juveniles is detected.
This system has been in operation for decades and has allowed the Icelandic cod population to remain stable, unlike what happened with the Grand Banks fisheries (which collapsed in the 1990s).
Stage 2: The Ship — Immediate Gutting
As soon as the cod is brought on board, the clock starts ticking. Freshness determines the final quality of the salted product.
- Gutting on deck: Guts are removed immediately after capture.
- Washing with seawater: Complete cleaning of the abdominal cavity.
- Ice on board: Eviscerated cod is kept on ice until it reaches port.
- Maximum time: Icelandic longline vessels go on short campaigns (3-7 days), ensuring the fish arrives fresh for processing.
Stage 3: The Plant — Salting and Curing
Once on land, the cod enters the phase that defines its character: salting.
The traditional process
- Classification: Separated by size and quality. Thick loins, *pencas*, *cocochas* — each piece has a destination.
- Opening and cutting: The cod is butterflied (or divided into specific cuts depending on the destination market).
- Salting: Sea salt is applied in layers, alternating fish and salt. The ratio and time depend on the size of the piece.
- Pressing: Stacks of cod are pressed to extract moisture and facilitate salt penetration.
- Maturation: The complete salting process lasts approximately one month.
What the Spanish market prefers
Spain has specific preferences within the salted cod market:
- Loins and *pencas*: The most demanded cuts for dishes like cod *pil-pil* or *a la llauna*.
- Moderate salt level: Spanish consumers prefer cod that does not require excessive desalting. Modern controlled brining techniques allow for a more uniform product.
- Whole piece available: Traditional *bacallanerias* still buy whole pieces to cut according to customer needs.
Related Bacalalo Products
Stage 4: Transportation — 3,000 km in Cold
From the Icelandic processor to the wholesaler or *bacallaneria* in Spain, the cod travels in refrigerated containers:
- Sea route: Reykjavik/Icelandic ports → Spanish ports (Valencia, Barcelona, Bilbao).
- Controlled temperature: Between 0°C and 4°C throughout the journey.
- Transit time: 5-8 days by sea.
- Documentation: Sanitary certificates, batch traceability, origin certification.
Historical suppliers maintain relationships of over 30 years with Icelandic processors. This is no minor detail: trust and mutual knowledge ensure that each shipment maintains the standard.
Stage 5: The *Bacallaneria* — Selection, Desalting, and Cutting
This is where the raw product becomes what arrives in your kitchen. And it's where the difference between a specialist and a generic intermediary becomes evident.
What a real *bacallaneria* does
- Selection upon receipt: Each piece is inspected. Color, firmness, smell, salt thickness. Pieces that do not meet the standard are rejected.
- Controlled desalting: The cod is submerged in cold water with regular changes for 24-48 hours (depending on thickness). The goal is to reach the exact salt level for each use: not too much salt for a main dish, a bit more for a stew with broth.
- Custom cutting: Loins, *pencas*, *cocochas*, *morros*, tails, flakes — each cut has its application. In a *bacallaneria*, the cut is made on the spot according to the customer's request.
- Preparation of elaborated dishes: *Buñuelos*, *esqueixada*, *brandada* — dishes that require knowledge of the product and traditional recipes.
At Bacalalo, in the Mercat del Ninot in Barcelona, we have been carrying out this process every day since 1990. We select Gadus Morhua by season and size, control the salt level piece by piece, and hand-cut according to each customer's needs.
Stage 6: Your Kitchen — The Final Step
When the cod arrives at your home, it has already been on a journey of weeks and thousands of kilometers. What you do in the last 30 minutes matters more than you think:
If you buy dried (salted) cod
- Desalt in cold water for 24-48 hours, changing the water every 8 hours.
- Keep in the refrigerator during desalting (never at room temperature).
- Taste the salt level before cooking — if you need more detail, we have a complete desalting guide.
If you buy desalted cod (ready to cook)
- Consume within 2-3 days maximum (refrigerated).
- Do not refreeze: the texture deteriorates.
- Pat dry thoroughly with paper towels before cooking to achieve a perfect browning.
The Fact that Summarizes the Entire Journey
From the moment a Gadus Morhua cod bites the hook in Icelandic waters until it reaches a *bacallaneria* like ours in Barcelona, it takes between 5 and 8 weeks. Every day of that process — the salt, the temperature, the humidity, the transport — affects the final product.
That's why buying cod just anywhere is not the same. A well-selected, well-salted, well-transported, and well-desalted dried cod from Iceland is a product with a depth of flavor that no other fish offers. It is the result of centuries of fishing tradition, a privileged marine ecosystem, and a craft — that of the *bacallaner* — that combines technical knowledge with artisanal instinct.
Conclusions
- Stage 1: The Sea — Fishing in Icelandic Waters: Iceland is the most valued origin for salt cod consumed in Spain.
- Stage 2: The Ship — Immediate Gutting: As soon as the cod is brought on board, the clock starts ticking.
- Stage 3: The Plant — Salting and Curing: Spain has specific preferences within the cod market.
- Stage 4: Transportation — 3,000 km in Cold: Historical suppliers maintain relationships of over 30 years with Icelandic processors.
- Stage 5: The *Bacallaneria* — Selection, Desalting, and Cutting: At Bacalalo, in the Mercat del Ninot in Barcelona, we have been carrying out this process every day since 1990.
- The Fact that Summarizes the Entire Journey: That's why buying cod just anywhere is not the same.
Frequently asked questions
Where does the cod sold in Spain come from?
85% is imported, mainly from Iceland, Norway, and the Faroe Islands. Spain is the largest global buyer of Icelandic salt cod, absorbing 80% of its production.
How is cod fished in Iceland?
With longlines: individual baited hooks, piece by piece. It is a selective method that guarantees fish quality and minimizes environmental impact. Discarding is not allowed.
How long does the cod salting process take?
Approximately one month. The cod is salted in layers, pressed, and left to mature until it reaches the optimal curing point. The exact time depends on the thickness of the piece.
What is the difference between *bacallaneria* cod and supermarket cod?
At the *bacallaneria*, the cod is Gadus Morhua selected at the origin, hand-cut, and desalted with controlled salt levels. In the supermarket, Gadus macrocephalus (Pacific) is often sold pre-packaged, with less control over the process and freshness. The texture and flavor are notably different.
Is Icelandic cod sustainable?
Yes. Iceland has one of the most rigorous fisheries management systems in the world: individual quotas based on science, discard prohibition, rotating closed areas, and continuous stock monitoring. The Icelandic cod population has remained stable for decades.
How much does Icelandic cod cost?
Dried Icelandic cod (Gadus Morhua) ranges from €25 to €45/kg depending on the cut. It is more expensive than Pacific cod (€8-15/kg), but the gastronomic quality is incomparable. Check updated prices here.
Article written by Bacalalo, a *bacallaneria* in the Mercat del Ninot (Barcelona) since 1990. Over 30 years selecting Icelandic Gadus Morhua cod for individuals and professionals.
Where is the best cod in the world?
According to Berglund, the best cod in the world is the skrei that lives in the northern Barents Sea, almost closer to the North Pole than the northernmost tip of continental Europe, and which we will discuss later.
What is Gadus morhua?
Gadus morhua is a widely present fish. It is found on the coast of North America, the south coast of Greenland, the coast of Ireland, and the coastal areas of Europe, especially in the North Sea, the Norwegian Sea, and the Barents Sea. It is the most fished in Northern Europe.
Is Icelandic cod good?
#DidYouKnow that authentic Gadus morhua, Icelandic Cod, is healthy... and also delicious? It provides calcium, potassium, and phosphorus, making it good for osteoporosis, the heart, and the brain. Thanks to feeding on plankton, cod provides many vitamins.
→ See our selection of desalted cod from Iceland
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