Where to Buy Cod in Bilbao and the Basque Country: A Complete Guide [2026]

Bilbao: The Cod Capital of Spain

There is no city in Spain where cod is more important than in Bilbao. Basque cuisine has elevated salted cod to the category of a luxury product with pil pil, vizcaína, and kokotxas al pil pil. Bilbao's relationship with cod goes back a long way: Basque fishermen were already fishing for cod in Newfoundland in the 15th century, long before the English.

This centuries-old tradition means that in Bilbao and the Basque Country, the demand for cod quality is paramount. Buyers know how to distinguish a good loin from a mediocre one, fishmongers work with top-tier suppliers, and competition among establishments raises the general standard. Buying cod in Bilbao is probably the best cod shopping experience you can have in Spain.

Cod Fishmongers and Specialty Stores in Bilbao

• Bacalaos Muñoz (Calle de la Esperanza, 6 — Casco Viejo): a Bilbao institution with more than 50 years of history. Cod from Iceland and Norway in all cuts, desalted on request with impeccable results. The owner personally advises on the ideal cut for each Basque recipe.
• Bacalaos La Bilbaína (Calle Artecalle, 22 — Casco Viejo): specialists in cod for pil pil. They work with thick loin cuts that guarantee the gelatin needed for the emulsion. Seasonal kokotxas when available.
• Salazones Zaldua (Calle Somera — Casco Viejo): salted cod, mojama, artisan anchovies, and other cured fish products. Northern product with guaranteed quality.
• Ultramarinos Martín (Calle Bidebarrieta): a century-old grocery store with a premium cured fish section. Cod in whole pieces, cut to order according to your recipe.

The Casco Viejo de Bilbao (the Seven Streets) has the highest density of cod fishmongers per square meter in all of Spain. A stroll through Artecalle, Somera, and the adjacent streets allows you to compare prices and qualities within a few meters.

Food Markets in Bilbao

• Mercado de la Ribera (Calle de la Ribera — next to the river): the largest covered food market in Europe (10,000 m²). Several fish stalls with salted and fresh cod. During the Skrei season (January-April), the best stalls offer it. It is the absolute reference point for cod in Bilbao. Saturday mornings have the widest selection.
• Mercado de Abando (Calle Rodríguez Arias): smaller and more neighborhood-focused, but with high-quality stalls and personal service. Good for local shopping without the crowds of La Ribera.
• Mercado de Rekalde: neighborhood fishmongers with fresh produce and good salted cod at a fair price.

Table: Where to Buy Cod in Bilbao

San Sebastián, Vitoria, and Other Basque Cities

San Sebastián / Donostia

• Mercado de La Bretxa (Alameda del Boulevard): Donostia's benchmark market. Very high-level fishmonger stalls that supply some of the world's best restaurants. Exceptional cod.
• Fishmongers of the Parte Vieja: the pedestrian streets of the Parte Vieja have cured fish shops with premium cod.
• Mercado de San Martín: renovated market with quality stalls. A good complementary option to La Bretxa.

Vitoria-Gasteiz

• Mercado de Abastos (Plaza de Abastos): cured fish stalls with quality cod. The tradition of "bacalao alavés" (cod Alavesa style) maintains high demand.
• Grocery stores in Vitoria's Old Town: some still uphold the tradition of selling whole salted cod.

Other locations in the Basque Country

• Bermeo and Ondarroa: fishing ports with direct sales. Here you'll find fresh seasonal cod and artisanal products straight from the boat.
• Getaria: the capital of grilled fish. Local shops have excellent cured fish and artisan preserves.

Cod Cuts for Basque Cuisine

In Basque cuisine, the cod cut matters more than in any other Spanish culinary tradition. Each Basque recipe requires a specific cut:

• Thick loins (3-4 cm) with skin: essential for pil pil. The skin and gelatin of the thick loin are what allow the sauce to emulsify. No skin, no pil pil.
• Loins for vizcaína: can be slightly thinner (2-3 cm) because the "choricero" pepper sauce already adds body. See vizcaína recipe.
• Kokotxas/cocochas: the lower jaw of the cod. A very scarce product with a unique gelatinous texture. For kokotxas al pil pil or in green sauce. Price: €60-90/kg.
• Tajadas (thick slices): for Bacalao Club Ranero, seafood stews, and Basque fish stews.
• Migas/desmigado (shredded): for croquettes and piquillo pepper fillings.

Table of Prices by Cut in Euskadi (2026)

Estimated prices in markets and fishmongers of the Basque Country (March 2026). Prices in Bilbao and San Sebastián may be slightly higher than in Vitoria due to demand.

Buy Cod Online in Euskadi

If you prefer the convenience of home delivery, Bacalalo ships throughout the Basque Country in 24-48 hours with a cold chain:

• Cod already desalted: ready to cook directly. No need to wait 24-48h for desalting.
• Premium from Iceland: the same origin sought by the best Basque chefs. Icelandic cod is especially prized in Euskadi for its high gelatin content, ideal for pil pil.
• All cuts: loins, shredded, brandade, smoked cod.
• Refrigerated shipping: isothermal packaging with coolant gel. Delivery to Bilbao, San Sebastián, Vitoria, and all of Euskadi.
• From Mercat del Ninot: the same cod we sell in our Barcelona store, since 1990.

Great Basque Cod Recipes

The Basque Country has created the world's most famous cod recipes. If you buy cod in Bilbao, these are the ones you should master:

• Bacalao al pil pil: the masterpiece of Basque cuisine. Sauce emulsified with the cod's own gelatin, confit garlic, and olive oil. Requires technique but the result is extraordinary.
• Bacalao a la vizcaína: "choricero" pepper sauce with confit onion. The Christmas dish in many Basque homes.
• Kokotxas al pil pil: the crown jewel. Unique gelatinous texture that melts in your mouth. Scarce and expensive product.
• Bacalao Club Ranero: with "choricero" peppers, onion, and potato. A more rustic version than vizcaína.
• Bacalao in green sauce: with peas, asparagus, and hard-boiled egg. A daily dish in Basque cuisine.

How to Choose Cod for Perfect Pil Pil

Pil pil is the most demanding recipe in terms of cod quality. These are the requirements your cod must meet:

• Origin Iceland: Icelandic cod has more gelatin than Norwegian, which facilitates the emulsion of pil pil.
• Thick loins (3-4 cm minimum): the thicker the loin, the more gelatin it contributes to the sauce.
• With skin: the skin provides essential collagen for the emulsion. No skin, no authentic pil pil.
• Properly desalted: overly salted cod ruins pil pil. The salt level should be mild.
• White-ivory color: never yellowish. Good cod for pil pil looks clean and smells of the sea.

Proper Storage and Desalting

• Traditional desalting: submerge in cold water in the refrigerator for 36-48 hours (thick loins), changing the water every 8 hours. Taste a small piece to check the salt level.
• Quick desalting not recommended: desalting in warm water or milk speeds up the process but can affect the texture. For pil pil, always desalt slowly.
• Storing desalted cod: In the refrigerator for a maximum of 2-3 days. If you are not going to use it immediately, you can freeze it once desalted (up to 3 months).
• Bacalalo Cod: arrives already desalted and ready to cook. It is the most convenient option with guaranteed results.

Frequently Asked Questions

Related guides

• Cod al pil pil: Basque recipe
• Cod a la bilbaína and Club Ranero
• Cod kokotxas al pil pil
• Complete guide: how to choose cod
• Skrei cod: what it is and season
• 50 cod recipes

Do you live in Euskadi? Receive premium desalted cod from Iceland directly at home, the same we have been using at Mercat del Ninot since 1990. Discover it at Bacalalo.