Cod Blog: Recipes, Guides and Comparisons
Dried cod vs. desalted cod: which to buy for each recipe to ensure success. Tips, timing, and the perfect touch for your seafood dishes.
Crispy cod in an air fryer: timing, marinating, and mistakes to avoid for a fantastic golden brown, juicy center, and zero fiascos.
Avoid salty surprises: 10 mistakes to avoid when desalting cod (and how to fix them quickly) so it turns out juicy, ready, and hassle-free in your next recipe
Discover how many servings 1 kg of cod yields: a table by cut and recipe type, and plan your waste-free menu in 5 minutes.
Market cod vs. supermarket cod: cuts, rotation, and why it affects juiciness. Discover which gives you the juiciest fillets and how to choose wisely.
Perfect cod, guaranteed? A guide to buying cod in Barcelona: how to choose at the Mercat del Ninot (and online). Tips, cuts, and freshness.
Fresh or frozen? What really matters with cod: proper fishing, glazing, and defrosting with easy tips to ensure it always turns out top-notch.
We'll tell you how, simply and with tips: Is it a good idea to freeze desalted cod? When, how, and for how long, without losing flavor and texture
Team cod loins or team cod crumbs? Cod loins vs. cod crumbs: differences, uses and prices to help you choose wisely and perfect your recipes without overspending.
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.
