Summary: Cod is much more than a Holy Week dish. It's an industry that moves thousands of tons, generates millions of euros, and connects the North Atlantic seas with kitchens across the entire peninsula. Here, we compile the real data from the sector: how much we consume, where it comes from, how much it costs, and where the market is headed.
Cod is much more than a Holy Week dish. It's an industry that moves thousands of tons, generates millions of euros, and connects the North Atlantic seas with kitchens across the entire peninsula. Here, we compile the real data from the sector: how much we consume, where it comes from, how much it costs, and where the market is headed.
Data updated to February 2026. Sources: MAPA, Statista, Alimarket, Norwegian Seafood Council, AESAN.
Table of Contents
How much cod does Spain consume: the real figures
Cod is the third most consumed fish per capita in Spain, with 1.1 kg per person per year, only behind salmon (1.2 kg) and hake. This may seem modest, but a key fact must be considered: 30% of annual cod consumption is concentrated in just two months, between Lent and Easter.
In absolute terms, Spain imports approximately 15,000 tons annually of fresh, frozen, and salted cod. 85% of the cod we consume is imported, making Spain one of the largest global buyers of this fish.
Seasonality: the Holy Week effect
Cod demand is not linear. During the months of February-April, sales soar due to the Lenten tradition. This creates two realities for the market:
- Demand peak: prices rise 15-25% in the weeks leading up to Holy Week
- Off-season opportunity: summer and autumn months offer better value for money, especially in dried cod and desalted cod
Where the cod we eat comes from
The main cod exporting countries to Spain are:
- Iceland — Spain absorbs 80% of Iceland's production of salted cod. It is the historical supplier and the most valued for the quality of Gadus Morhua from cold waters.
- Norway — Main supplier of fresh cod (skrei). In January-February 2025, Norwegian skrei exports to Spain rose by 149% in volume (716 tons).
- Faroe Islands — Growing supplier, especially of traditional salted cod.
- Netherlands — Acts as a logistical hub and processor for redistribution in Europe.
Dried cod from Iceland remains the quality benchmark in the Spanish market. The Gadus Morhua species from Icelandic waters is distinguished by its firm texture, natural gelatin, and a clean flavor profile that culinary professionals immediately recognize.
The canning industry: 1.9 billion euros
Cod does not exist in a vacuum. It is part of a broader ecosystem: the fish and seafood canning and semi-canning sector in Spain, which generated 1.9 billion euros in 2024.
Key data from the canning sector
- Production: over 308,000 tons in 2024 (+0.6% compared to 2023)
- Value growth: +1% in 2024
- Exports: grew by +8% in 2024, outperforming the domestic market
- Gourmet preserves: have increased their market share by 12% in the last 12 months
The gourmet trend is transforming the sector. What was once "canned food" is now a premium category with designations of origin, careful presentations, and prices that reflect artisanal quality. Gourmet seafood preserves — Cantabrian anchovies, pickled mussels, natural cockles — represent a clear growth segment.
Related Products from Bacalalo
Prices: how much does quality cod cost
The price of cod varies enormously depending on the format, origin, and season:
| Format | Price Range (€/kg) | Notes |
|---|---|---|
| Whole dried cod (Iceland) | 25-45 €/kg | The traditional format. Requires desalting |
| Premium desalted cod | 20-35 €/kg | Ready to cook. Controlled salt level |
| Cod loins | 30-50 €/kg | Premium cut. Ideal for main courses |
| Cod flakes | 15-25 €/kg | Excellent value for croquettes and stews |
| Norwegian Skrei (seasonal) | 18-30 €/kg | Only Jan-Apr. Fresh, not salted |
| Frozen cod (supermarket) | 8-15 €/kg | Lower quality. Often Gadus macrocephalus (Pacific) |
Important note: not all "cod" in the supermarket is the same. Authentic Gadus Morhua (Atlantic) has a superior nutritional and gastronomic profile to Gadus macrocephalus (Pacific), which is cheaper but less valued by professionals.
Trends 2025-2026: where the market is headed
1. The skrei boom
Seasonal Norwegian fresh cod (skrei) is gaining ground in Spain. Imports grew by 149% in volume at the beginning of 2025. Restaurants are already treating it as a premium seasonal product, similar to truffles or barnacles.
2. Gourmet preserves on the rise
Spanish consumers are rediscovering preserves as a quality product. Cantabrian anchovies, artisanal pickled mussels, and cockles from the Galician estuaries are no longer "for the pantry": they are for the table.
3. General decline in fish consumption
Cod purchases fell by 21% in the last rolling year, part of a generalized trend of lower consumption of aquatic products in Spain. This affects the supermarket channel more than the specialist.
4. The specialist channel resists
While mass consumption declines, traditional bacallanerias and online gourmet stores maintain or increase sales. Consumers who buy quality cod continue to do so; those who bought based on price are migrating to other proteins.
5. Sustainability as a purchasing factor
Sustainable longline fishing, MSC certifications, and complete traceability of origin are increasingly valued. Iceland leads in this aspect with its quota system jointly managed by scientists, government, and the fishing sector.
Cod as a business: structure of the Spanish market
The Spanish cod market has a particular structure:
- Large industrial players: Bacalao Giraldo (now part of the Brasmar group, €350M), producers with a capacity of 2,500+ tons/year
- Medium-sized specialists: Bacalao Barquero (~€20M), La Casa del Bacalao, with a national distribution network
- Market bacallanerias: Generational family businesses, presence in municipal markets, direct customer relationships. Some, like Bacalalo, combine market tradition with modern e-commerce.
- Supermarkets: High-volume channel but lower average quality and specialized attention
Spain and cod: a centuries-old tradition
Spain's relationship with cod dates back to the 15th century, when Basque fishermen discovered the fishing grounds of Newfoundland. Since then:
- The bacallanerias in Catalan markets have been active for over 150 years.
- Cod for restaurants remains a pillar of Spanish and Basque haute cuisine.
- The Spanish salting industry is recognized worldwide for its know-how in curing and desalting.
Conclusions
- How much cod does Spain consume: the real figures: Cod is the third most consumed fish per capita in Spain, with 1.1 kg per person per year, only behind salmon (1.2 kg) and hake.
- Where the cod we eat comes from: Dried cod from Iceland remains the quality benchmark in the Spanish market.
- The canning industry: 1.9 billion euros: The gourmet trend is transforming the sector.
- Prices: how much does quality cod cost: Important note: not all "cod" in the supermarket is the same.
- Trends 2025-2026: where the market is headed: Spanish consumers are rediscovering preserves as a quality product.
- Cod as a business: structure of the Spanish market: Spain's relationship with cod dates back to the 15th century, when Basque fishermen discovered the fishing grounds of Newfoundland.
- Spain and cod: a centuries-old tradition: Approximately 15,000 tons annually of fresh, frozen, and salted cod.
Frequently Asked Questions
How much cod does Spain import per year?
Approximately 15,000 tons annually of fresh, frozen, and salted cod. 85% of the cod consumed in Spain is imported, mainly from Iceland, Norway, and the Faroe Islands.
What is the most consumed fish in Spain?
Salmon leads with 1.2 kg per capita per year, followed by hake and cod (1.1 kg). However, in terms of gastronomic tradition, cod has a much greater cultural relevance.
Why is Icelandic cod more expensive?
Gadus Morhua cod from Iceland is longline-fished in cold North Atlantic waters under a sustainable quota system. Its texture is firmer, it has more natural gelatin, and a cleaner flavor than Pacific cod (Gadus macrocephalus).
How much does the canning sector invoice in Spain?
The fish and seafood canning and semi-canning sector generated 1.9 billion euros in 2024, with a 1% growth in value. Gourmet preserves grew by 12% in market share.
What is Norwegian skrei?
Skrei is seasonal Norwegian wild cod (January-April) that migrates from the Barents Sea to the Lofoten Islands' coasts to spawn. It is consumed fresh (not salted) and is an increasingly sought-after product in Spanish haute cuisine.
What is the difference between Gadus Morhua and Gadus macrocephalus?
Gadus Morhua (Atlantic) is the traditional Spanish cod: firm texture, abundant gelatin, defined flavor. Gadus macrocephalus (Pacific) is more economical but has a softer texture and less flavor. In specialized bacallanerias, only Gadus Morhua is used.
Article written by Bacalalo, bacallaneria from Mercat del Ninot (Barcelona) since 1990. Specialists in Icelandic cod, Cantabrian anchovies, and gourmet seafood preserves.
Where is cod most consumed in Spain?
Galicia stands out as one of the main consumers, with over three million kilograms consumed according to 2021 data. As for imports of Norwegian cod, Catalonia leads the ranking, followed by the Basque Country and Galicia.
Which country consumes the most cod?
And it is the second country that eats the most Norwegian cod in the world, after Portugal," he pointed out.
What is the largest cod producer in the world?
Norway is the largest producer of dried cod (unsalted), also known as stockfish.
