Cod Blog: Recipes, Guides and Comparisons
The Galician Octopus Gilda is skewered in order: a Manzanilla olive, a piece of cooked Galician octopus, a piparra chili pepper, and a touch of paprika over olive oil. It is the gourmet version of the Donostian pintxo: it replaces anchovy with octopus, maintaining the salty-spicy balance.
Olasagasti: bonito del norte belly (Thunnus alalunga) in olive oil, artisan catch, buttery flavor and pinkish-white meat. BayMar: yellowfin tuna belly (Thunnus albacares) in sunflower oil, large consumer format. Olasagasti = gourmet, BayMar = volume and price.
Ventresca in a glass jar allows you to see the product, preserves the aroma better, and doesn't transfer metallic flavors, but it's more expensive. The can is more resistant to transport and cheaper, and large formats (>500g) are common. Same product, different packaging: glass prioritizes presentation, the can prioritizes practicality.
Smoked salmon and caviar are combined in blinis (sour cream + chives), fresh cheese and caviar rolls, cream and roe cups, and mixed tartare. Calculate 30g salmon + 5g caviar per bouchée. Pair with brut champagne or chilled vodka.
Smoked salmon pairs well with creamy cheeses (mascarpone, ricotta, fresh cheese) and mild semi-cured cheeses (young manchego, comté). Avoid very strong blue cheeses: they would overpower the smoked flavor. For a platter: 50-70g salmon per person, 80-100g cheese, 4-5 varieties, nuts, and bread.
Sous vide octopus (77°C, 5 hours) offers uniform texture, absolute control, and no risk of overcooking, but it loses the "character" of traditionally boiled octopus. The "shocking" method (boiling for 50 min, with 3 prior immersions) yields a juicier texture and intact skin. Both are valid: sous vide for home cooks, traditional for purists.
Galician-style octopus "a feira" is served over boiled potatoes, with sweet paprika and olive oil on a wooden plate. Andalusian octopus is battered or fried, or grilled with mojo sauce or garlic. Same origin, opposite techniques. Galician = more respect for the product, Andalusian = more frying.
For weddings and events, calculate 8-12g of caviar per guest for cocktail receptions or 25-30g for dinner. Combine Sevruga caviar (more affordable) with Keta salmon roe and blinis for medium budgets; reserve Imperial Ossetra for the head table.
Caviar is ideal as a corporate gift for top clients and executives (budget €80-€500 per person): it is kept refrigerated, delivered with an ice pack and themed box, and communicates exclusivity without text. Sevruga or Osetra Imperial caviar are the best options for a professional gift.
For a romantic dinner, calculate 20-30g of caviar per person. Serve it on ice with a mother-of-pearl or bone spoon (never metal), accompanied by blinis, crème fraîche, and a brut champagne. Osetra or Sevruga caviar are ideal for beginners; Beluga for exceptional occasions.
Cod confited at a low temperature is cooked submerged in virgin olive oil at 65°C for 10-12 minutes. The protein denatures without losing moisture: it remains translucent inside, silky to the touch, and the natural gelatin is preserved. It is the basis of the best pil pils.
Koskera-style cod is a Basque stew of desalted cod loins cooked in a green sauce with peas, white asparagus, and hard-boiled egg. It is cooked in an earthenware pot over low heat for 8-10 minutes so that the cod remains juicy and the sauce thickens.
