Cod Blog: Recipes, Guides and Comparisons
Summary: Cod tripe is one of those products that divides cod lovers: those who know...
Summary: Octopus is one of the most in-demand products in Spanish hospitality, especially in bars...
Summary: Pipirrana is an Andalusian salad with more character than it lets on. Unlike gazpacho...
Legal and Editorial Note: This guide is for informational purposes only. The information regarding origin,...
Summary: If you've ever bought desalted cod fillets at both a supermarket and a specialized...
Caviar is sturgeon roe cured in salt. Beluga, Osetra, and Sevruga: differences, prices in Spain, and how to distinguish the real thing from the imitation.
Summary: Smoked cod liver is one of those products many know by name — cod...
Summary: At Bacalalo, we have been at Mercat del Ninot in Barcelona since 1990, witnessing...
Summary: The gilda is probably the most iconic pincho in the Basque Country. A toothpick....
Abstract: The gilda is the simplest pintxo in the world and, at the same time,...
Summary: The classic gilda has three ingredients and needs no improvement: manzanilla olive, pickled guindilla...
Summary: At Bacalalo, since 1990 in Barcelona's Mercat del Ninot, we've seen how fresh cod,...
