Summary: Shredded cod is the most economical and versatile cut: small, flaked pieces perfect for croquettes, fritters, salads, empanadas, and scrambled dishes. Here are 8 recipes to make the most of every gram of cod.
At Bacalalo, we have been selecting every piece of cod at the Mercat del Ninot since 1990.
Table of Contents
Shredded cod is not "scraps." It's the part of the loin that best absorbs sofrito, oil, and egg. Throwing it away is losing money and flavor.
In this guide: 8 recipes to make the most of shredded cod and trimmings (leftovers from desalinating or specific packs), from scrambled cod in 6 minutes to cod stew with chickpeas made in 25. Quantities per person, when to wash and when not to, and the detail that separates juicy shredded cod from chewy shredded cod: the exact moment to add the oil.
We start with the classic scrambled cod — the quickest — and move up to croquettes, empanadillas, and cod salad with desalted flakes.
Shredded Cod: The Smart Cut
Shredded cod is not "scraps." It is a legitimate cut that good cod mongers sell separately, coming from the trimmings of loins and smaller pieces. It has exactly the same flavor and quality as the loin, but at a lower price.
They are ideal for recipes where the cod is shredded, mixed, or incorporated into a dough. Buying loins just to shred them is a waste of money: shredded cod is designed for that purpose.
Discover our premium shredded cod from Iceland, perfect for all these recipes.
🐟 Ready-to-use shredded cod
Extra Shredded from Iceland, desalted and boneless — perfect for these recipes.
€19.97 (500g)
8 recipes with shredded cod
1. Cod Fritters
The star appetizer. Spongy batter with shredded cod, deep-fried in hot oil.
To choose between different cuts and origins, you can find cod in our catalog: 49 selected references from Mercat del Ninot since 1990.
- Boil 200 g of potato. Mash until smooth.
- Mix with 200 g of shredded cod (cooked for 2 min and drained), 2 eggs, chopped parsley, and a pinch of garlic.
- Form balls with two spoons. Fry in oil at 180°C until golden.
Yields: 25-30 fritters.
2. Cod Croquettes
Thick béchamel with shredded cod. Rest overnight. Double-breaded (flour + egg + breadcrumbs). Crispy frying. See full recipe.
Yields: 30-35 croquettes.
3. Cod and Orange Salad
Raw shredded cod (if well desalted), peeled orange slices, red onion, black olives, olive oil, and a touch of vinegar. Fresh, light, Mediterranean. See full recipe.
4. Cod Empanada
Classic Galician recipe with bread dough, filled with sautéed onion, pepper, tomato, and shredded cod.
- Sauté onion + green pepper + grated tomato (15 min).
- Add shredded cod to the sauté. Cook for 3 minutes. Let cool.
- Roll out the dough. Fill. Close by sealing the edges with a fork.
- Brush with beaten egg. Bake at 190°C for 25-30 minutes until golden.
5. Scrambled Cod
Creamy scrambled eggs with shredded cod sautéed with garlic and parsley. Dinner ready in 10 minutes. Variations with peppers, asparagus, or mushrooms. See full recipe.
6. Cod Omelette
Like a Spanish omelette but with shredded cod instead of (or in addition to) potato.
- Sauté shredded cod with garlic and parsley in oil (3 min).
- Beat 6 eggs, mix with the cod.
- Cook in a pan over medium-low heat: 4 min per side.
- The inside should be juicy, not dry.
7. Cod Brandade
Creamy purée of shredded cod with potato, olive oil, and a touch of garlic. Served as a pâté or dip, spread on toast. It is the French version of Bacalao à Brás, softer and more spreadable.
- Boil 300 g of potato. Boil 300 g of shredded cod for 2 minutes, drain.
- Blend everything with olive oil (add in a stream) until a creamy purée is obtained.
- Season with pepper and garlic if desired. Serve warm with toast.
8. Cod Ropa Vieja
A total leftover recipe: leftover stew from the previous day, with shredded cod, chickpeas, spinach, and a fried egg on top. Grandma's cooking at its finest.
- If you have leftovers of cod stew, heat them in a pan with a little oil.
- Let it brown slightly on the bottom. Top with a fried egg.
- If you don't have leftovers: sauté cooked chickpeas + spinach + shredded cod + paprika. Top with a fried egg.
How to shred your own cod
If you have loins or cuts and want to shred them:
- Briefly cook: immerse the cod in hot water (without boiling) for 2-3 minutes.
- Drain and cool: remove, drain well, and let cool.
- Shred by hand: separate the cod flakes with your fingers. It's faster and more effective than using forks.
- Remove skin and bones: check each piece as you shred.
But if you need shredded cod, buy shredded cod directly: it's cheaper and already prepared.
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Refrigerated shipping 24-48h to all of Peninsula Spain
Frequently Asked Questions
Is shredded cod of lower quality than loins?
No. They are trimmings from the same cod, with the same flavor and properties. The only difference is the presentation: they don't have the regular shape of a loin. For recipes where cod is shredded, they are the smart choice.
How long does shredded cod last in the fridge?
If desalted, 2-3 days in the fridge, well covered. They can also be frozen for up to 3 months.
Can I use shredded cod to make pil pil?
It's not ideal. Pil pil requires loins with skin, because the gelatin from the skin is key to the emulsion. Shredded cod usually doesn't have enough skin or gelatin for a good pil pil.
How much shredded cod per person?
It depends on the recipe: for fritters and croquettes, 50-60 g per person. For salad or scrambled dishes, 80-100 g. For empanadas, 60-80 g.
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Seafood selected with care since 1990 at Mercat del Ninot, Barcelona. Refrigerated shipping 24-48h.
