Cod Blog: Recipes, Guides and Comparisons
Quick summary: boquerones (Engraulis encrasicolus) are small fresh anchovies in vinegar or oil, with a mild and delicate flavor, costing €15-30/kg. Sardines (Sardina pilchardus) are larger (12-25 cm), with a more intense and fatty flavor, fresh or smoked, costing €8-25/kg. Herring (Clupea harengus) are from the North Atlantic, with a powerful "Scandinavian smoked" flavor, costing €12-25/kg. Three small oily fish, three completely different profiles.
Quick Summary: Salmon roe (ikura) are orange-red roe from chum salmon, large pearls (4-7 mm), a salty, marine burst in the mouth, €30-60/kg. Caviar is sturgeon (Acipenser) roe, small grey-black pearls (2-3.5 mm), buttery, elegant flavor, €1,500-12,000/kg depending on the species. They are not the same: only true caviar comes from sturgeon and only that can be called "caviar" in the EU. Salmon roe is a different product, also delicious, but at a different price.
Quick summary: Norwegian salmon (Salmo salar from the fjords) is the global standard: buttery texture, orange-pink color, balanced flavor, €25-50/kg. Scottish salmon (Salmo salar from the Western Highlands) has stricter farming standards (RSPCA Assured, Label Rouge), firmer texture, slightly darker color, more pronounced flavor, €35-65/kg. Same species, different conditions. For a party platter: Scotland. For everyday use: Norway.
Quick summary: bonito del norte (Albacore tuna) is Thunnus alalunga, with ivory-white flesh, delicate flavor, traditionally fished in the Cantabrian Sea in summer, 30-65 €/kg. Light tuna is Thunnus albacares (yellowfin), with pinkish flesh, intense flavor, more industrially fished in the tropical Atlantic, 12-25 €/kg. They are distinct species, not different qualities of the same fish. For an appetizer with only EVOO: bonito. For salads and cooked dishes: light tuna.
Quick summary: oily fish has more than 5% fat (anchovy, sardine, tuna, bonito, salmon, mackerel, horse mackerel) and is rich in omega-3. White fish has less than 2% fat (cod, hake, monkfish, sole, sea bream, sea bass) and is lower in calories. There isn't one that is "better": the ideal is 2-3 servings of oily fish + 2-3 of white fish per week. The WHO and AESAN agree.
Quick summary: ventresca is the belly part of the fish, the fattiest and juiciest. Ventresca from albacore tuna (Thunnus alalunga) is whiter, buttery and more delicate — the top part of Spanish canned fish, €60-110/kg. Ventresca from yellowfin tuna (Thunnus albacares) is more pinkish-orange, with a stronger flavor and more affordable price, €25-45/kg. If you're looking for finesse and a celebratory dish: albacore tuna. If you're looking for a powerful flavor and better value for money: yellowfin tuna.
Quick Summary: An authentic Cantabrian anchovy must meet 7 verifiable requirements: species Engraulis encrasicolus, origin Cantabrian Sea (FAO 27), minimum 6 months curing (10-14 ideal), size marked on the can, uniform pinkish-brown color, virgin olive oil, and a minimum price of €1.20/fillet. If any of these fail, it is likely an Argentine anchoveta (Engraulis anchoita) or Japanese anchovy (Engraulis japonicus) deceptively labeled.
Quick Summary: After a blind tasting with 7 Cantabrian anchovy brands, evaluated by size, curing (months in salt), residual salt, color, shine, aroma, and price/fillet, the highest-scoring anchovies in 2026 are Codesa Doble Cero (buttery texture, 12 months curing), Don Bocarte Cristal (impeccable fillet, balanced salt), and Casa Santoña (industrial consistency, mid-range price). Bacalalo sells Leonardo and Filetes del Cantábrico 00 Premium: both in the top 5 for best value for money.
Quick Summary: 9 recipes with ready-to-eat vinegared anchovies — appetizers in 5-15 minutes, no cooking...
Quick summary: Caviar doesn't need complicated recipes — the product is the star. 7 proven...
Quick Summary: cooked Galician octopus is a premium product suitable for traditional recipes (a feira,...
Quick summary: Mojama is the loin of bluefin tuna (Thunnus thynnus) or skipjack tuna, dry-salted and air-dried for 15-25 days. It has a dark garnet-brown color, firm texture, and concentrated umami flavor. The lomo central (center loin) is the most prized cut (60-90 €/kg). It is eaten in thin slices with EVOO, toasted almonds, and breadsticks. It is called "ham of the sea" because its curing process is reminiscent of Iberian ham. Origin: Cadiz (Barbate, Conil), Murcia, and Almeria. A 2,500-year-old Phoenician tradition.
