Cod Blog: Recipes, Guides and Comparisons
Get it just right without overdoing the salt: Cod desalting chart: times by thickness, water and salt control for a perfect result.
Dare to nail the Catalan classic with Bacalao a la llauna step by step: definitive guide with market tricks and chef tips to succeed without complicating things.
Cod supplier for restaurants in Barcelona: cuts, prices, and B2B logistics with tips for saving money, serving quality, and receiving on time. Spoiler alert: easy.
Craving seafood and speed? 7 easy cod recipes for the week (ready in 20–30 minutes). Delicious without the fuss, perfect for after work.
How long does desalted cod last in the refrigerator (3 days) and freezer (3 months)? Tips for preserving it so it doesn't lose its texture or flavor.
Icelandic vs. Norwegian cod: real differences in flavor, texture, and uses. Discover which one will win you over and how to cook it without any hassle.
Craving something crispy? Learn how to reheat cod fritters so they taste like they're freshly made: quick tips, no excess oil, and ready in minutes.
Loin, snout, cheeks, crumbs, and tail: discover which cut of cod to choose for your recipe. Guide with photos, uses, and prices for each cut.
Learn to distinguish good cod from bad. Color, texture, thickness, smell, and origin: the 7 signs used by professionals at the Mercat del Ninot.
Desalt cod in 30 minutes with warm water, in 2 hours with water changes, or in 24 hours using the traditional method. Exact times vary depending on the thickness of the piece. No mistakes.
