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Los 5 cortes de bacalao y cuándo usar cada uno (al pil-pil, a la llauna, croquetas…) - Bacalalo

The 5 cuts of cod and when to use each one (pil-pil, a la llauna, croquettes…)

November 7, 2025María José Sáez Pastor⏱ 3 min de lectura

Why does choosing the right cut of cod matter?

Cod is more than just cod. This statement may sound obvious, but the reality is that many home cooks are unaware of how the specific cut can completely transform a recipe. From texture to flavor absorption, every portion of the noble Gadus morhua has its culinary purpose.

In the professional culinary world, the choice of cut determines the success of a dish. Have you ever wondered why some cod croquettes turn out perfectly while others fall apart? The answer lies in selecting the best cuts of cod for specific recipes .

The 5 essential cuts every cook should know

Ribeye steak: the king of noble preparations

The ribeye represents the aristocracy of cod. This central cut, thick and with a compact fiber structure, is ideal for preparations where the fish must maintain its shape. Its firm texture makes it the perfect star for cod in pil-pil sauce, where it needs to withstand constant emulsification without falling apart.

"Icelandic cod ribeye retains its organoleptic properties better due to the cold waters of the North Atlantic, resulting in greater firmness and a more intense flavor."

Low back: pure versatility

More tender than its larger sirloin, the ribeye offers a medium texture that makes it exceptionally versatile. It's the preferred cut for stews, casseroles, and grilled dishes where juiciness without excessive firmness is desired.

Cola: concentrated intensity

The tail of the cod, with its characteristic triangular shape, concentrates flavors exceptionally well. Its denser fiber requires long cooking times, making it the perfect choice for broths, soups, and confit dishes.

Belly: supreme delicacy

The belly of the cod offers an incomparable silky texture. Rich in natural fat, it practically melts in your mouth. This premium cut finds its best expression in carpaccios, ceviches, and raw preparations.

Crumbs and irregular pieces: the hidden treasure

These seemingly minor fragments hide extraordinary potential. Perfect for croquettes, fritters, and fillings, where the crumbly texture is precisely what we're looking for.

Perfect pairing: which cut to use in each recipe

Cod in pil pil sauce: the technique that demands excellence

For this iconic Basque dish, ribeye steak is indispensable. Its ability to maintain its integrity during slow confit and subsequent emulsification makes it the only viable option for achieving the characteristic silky texture of authentic pil pil.

Cod a la llauna: Catalan tradition

The Catalan method of cooking meat "a la llauna" requires cuts of meat that can withstand direct oven heating. Both ribeye and sirloin work perfectly, although sirloin contributes more juiciness to the final dish.

Recipe	Recommended Cut	Reason
Croquettes	Crumbs	Crumbly texture
Brandade	Lower back + Tail	Combination of textures
Candied	Belly	Natural fat

Frequently asked questions about cod cuts

Can one cut of meat be substituted for another in recipes?

Although technically possible, each cut contributes specific characteristics that directly influence the final result. Substituting ribeye for tail in a pil pil sauce, for example, can result in a less satisfying texture.

How to identify the quality of each cut?

Quality cod has a uniform pearly color, no yellowing, and a firm texture. The cuts should show well-defined fibers and a clean, marine aroma, never ammoniacal.

Look for pieces with uniform thickness
Avoid cuts with excessive surface moisture.
Prefer specialized suppliers that guarantee traceability
Consider the origin: Icelandic and Norwegian cod offer higher quality

Mastering cod lies in understanding that each cut is a specific culinary tool. Mastering these differences transforms amateur cooks into true artisans of the kitchen.

María José Sáez Pastor

Kitchen & Sea Recipes

Expert in cooking and seafood recipes. Passionate about Mediterranean cuisine, she develops and adapts traditional and creative recipes with cod, anchovies, seafood, and gourmet preserves.

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