Smoked and pickled foods

In our selection of smoked and pickled products you will find clean pieces, with a uniform cut and balanced flavor.

We work with quality smoked products (precise salting and controlled smoking) and pickles in white wine vinegar and salt with just the right amount of acidity to accompany tapas, salads and platters.

Buy smoked and pickled products online with 24-48 hour cold delivery throughout Spain from the Mercat del Ninot (Barcelona).

Every good fishmonger and salt fish shop offers smoked, marinated, and salted fish, products that at Bacalalo we handle with the same care and dedication as the rest of our selection. We offer ready-to-open and enjoy products, made with select raw materials and controlled processes to preserve texture, aroma, and food safety.

You'll find smoked salmon and cod, salted anchovies and herring, pickled whitebait, and other seafood pickles. Each label indicates the salt level, cut, suggested serving size, and serving instructions: on toast, in salads, as an appetizer platter, or as the base for your favorite recipes. All items are delivered chilled within 24-48 hours.

We prioritize firm-fleshed fish with a balanced flavor for smoking (salmon, cod, mackerel) and smaller pieces for salting and pickling (anchovies, whitebait, sardines). We work with regular cuts and clean fillets that provide uniformity in flavor, with salt and acidity profiles designed to be eaten as is or incorporated into salads and toasts.

We use cold smoking, and sometimes warm smoking depending on the cut, with fine woods (beech, oak) that enhance the fish's character without masking it. Pre-salting and controlled drying ensure firmness and shine; the result is a supple, aromatic slice with a uniform color that can be thinly sliced ​​and served immediately.

Anchovies in vinegar and other pickled products are made with vinegars and salts carefully balanced for a fresh, bright, and safe flavor. The goal is a white, juicy flesh with balanced acidity that pairs well with olive oil, citrus, and mild herbs. Marinades add spices and smoky notes, making them ready to open and serve.

In cured fish like anchovies, we look for cleanliness, a balanced salt content, and even maturation. We select flawless pieces with a silky texture and an aromatic bouquet that makes them perfect for enjoying on warm toast with butter or mild oil, or as a base for sauces and vinaigrettes.

Serve smoked fish at a cool (not ice-cold) temperature and let it come to room temperature for 5–7 minutes to release its aroma. Accompany with crusty bread, butter, olive oil, mild pickles, citrus fruits, and light creams. In salads, balance it with bitter greens and acidic touches; on toast, add neutral creams so as not to overpower the fish.

Store between 0-4°C and respect the best before date. Once opened, consume within 24-48 hours, well covered. As a guide, allow 50-80g per person as an appetizer and 100-120g as a main course. Our shipments arrive within 24-48 hours in thermal packaging with ice packs to maintain the cold chain.

Each entry includes the curing method, smoke and acidity levels, cut, serving weight, and serving suggestions. If you'd like to create a charcuterie board featuring smoked and pickled foods, we can help you combine salty, smoky, and acidic profiles according to your guests and food pairings.

What we offer

Piparras, guindillas, olives and banderillas made with white wine vinegar, water and salt to maintain crispness and shine.

Why do they pair well with smoked foods?

They provide acidity and freshness that cleanse the palate and balance the fats of the smoked salmon or sardine.

Uses

• Gildas (anchovy + olive + piparra pepper).
  
• Marriage (anchovy + whitebait) with a touch of pickling.
  
• Salads and cold platters.

Traditional pil-pil, cod with sanfaina, creamy brandade, Lenten stew, cod with ratatouille, cod cheeks in pil-pil sauce, homemade fritters.

Precise salting and controlled resting.

Smoked below 30ºC: maintains raw texture and elegant aroma.

Resting and stabilization before packaging for a well-rounded flavor.

Raw material selected for fat content and firm texture.

Homogeneous cut, without oxidation on the edges.

Batch traceability and short production runs to ensure freshness.

What is

Cold-smoked salmon with controlled salting to preserve juiciness and a clean, clean surface. Hand-cut, with no dry edges.

Why choose it?

• Balanced intramuscular fat (silky texture).
  
• Mild smokiness that doesn't mask the flavor.
  
• Uniformly sliced ​​for toasts, salads and platters.
  

Formats and uses

• Thinly sliced: canapés, eggs benedict.
  
• Half piece: cold board and laminates to your liking.
  
• Premium cuts: scrambled eggs, pasta, tartare.
  

Service Council

Temper for 10 minutes in an open refrigerator and dry off any excess surface for a clean shine.

What is

Thin slices of gently cured and cold-smoked cod ( Gadus morhua ). Carpaccio-style presentation, ready to plate.

Advantages

• Silky texture with a balanced salt content.
  
• Clean flavor that accepts citrus, pickles and herbs.
  
• Ideal for cold appetizers and gourmet platters.
  

How to serve

Drizzle with mild oil, a few drops of lemon juice, freshly ground pepper, and pickled peppers or capers.

What is

Boneless butterfly fillet, cured and cold smoked. Intense umami flavor.

Why do they like them?

• Deep mouth, long finish.
  
• Excellent on toast with grated tomato or roasted peppers.
  
• Vacuum-packed for maximum freshness.
  

Quick ideas

Crispy toast + smoked sardine + lemon zest + parsley. Warm potato salad with smoked sardine and piparras peppers.