42 products
What our customers say
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
Bacalalo has been the online cod specialist at Mercat del Ninot, Barcelona, since 1990. This page presents our complete catalog: 49 products including ready-to-cook desalinated cod, traditional salted and dried cod, Icelandic cod, smoked cod, brandade, cheeks, tripe, and prepared dishes. If you're looking for a specific cut or origin, below you'll find a quick map to the sub-category you need. If you're unsure what to order, keep reading: three generations of hand-picking have taught us to explain it without marketing.
Desalinated cod, ready to cook
Desalinated cod is the option for those with little time or who have never desalinated at home. It arrives with the perfect salt level adjusted by our professionals at Mercat del Ninot, in portioned, vacuum-sealed pieces, ready to go straight into the pan, oven, or recipe. It is the ideal format for fritters, brandade, omelets, esqueixada, cold salads, and quick weekday stews. It doesn't lose its texture: the flakes remain large and pearly because we desalinate using a long bath technique at controlled temperatures, not in lukewarm water. If you've never worked with desalinated cod from a fishmonger, you'll notice the difference compared to supermarket trays from the first bite.
View the entire selection of desalinated cod — loins, flakes, supremes, shredded, ready to cook.
Salted cod and traditional dried cod
Salted cod is the classic preservation method that has made the product famous since the 15th century: dry salt for 21 days or more to concentrate flavor and remove moisture. If you enjoy traditional Basque, Catalan, or Portuguese cuisine, this is the format you'll want: the texture is denser, the flakes are large, and the taste of "real" cod is unmistakable. It requires desalinating for 24-48h, changing the water every 8 hours depending on the thickness of the piece. We also sell dried cod, unsalted, for long Catalan stews, esqueixada, and Lenten recipes where the fibrous texture defines the dish.
View dried and traditional salted cod — for those who prefer to desalinate at home and feel the cod in every flake.
Icelandic Cod: our star denomination
Icelandic cod is the quality benchmark we serve to discerning restaurants and individuals. Icelandic waters are extremely cold (2-4°C all year round), and the fish's natural diet — capelin, herring, krill — produces pearly flesh, large flakes, and a clean flavor with no earthy notes. We work exclusively with certified Gadus morhua, with traceability from the boat to your order. This is the cod we recommend for presentation dishes where the piece should be visible: pil-pil, vizcaína, confit, whole baked. Available in loins, centers, cheeks, and flakes.
View Icelandic cod catalog — the noble piece of the North Atlantic.
Smoked cod and Nordic preparations
Smoked cod brings to Bacalalo the Nordic tradition of smoking white fish at low temperatures over gentle woods. It arrives finely sliced, ready for appetizer platters, tartare, toasts with fresh cheese, salads, or layers in a mille-feuille. This format is increasingly sought after by restaurants that want a different kind of cod from the classic. If you've never tried it, start with a toast with toasted bread, fresh cheese, and a drizzle of extra virgin olive oil.
View smoked cod and prepared dishes — limited selection, gourmet quality.
Brandade, croquettes, and cod preparations
Cod brandade is the classic emulsion of desalinated cod, olive oil, and, in some schools, potato or cream. We serve it ready to spread on toast, stuff piquillo peppers, gratin with cheese, or present on spoons as a tapa. Alongside brandade, we maintain gourmet cod-based preparations: cold creams for esqueixada, croquette paste, and cheek preparations. If you're organizing an event or a special dinner, we can advise you on portions and custom formats.
Cheeks, tripe, and mariskito
Cod cheeks are the gelatinous part of the lower jaw: a unique texture, perfect in pil-pil or green sauce. Cod tripe are cuts that traditional Basque, Catalan, and Portuguese cuisine has utilized for centuries. Slowly cooked with sofrito and chili, they are one of the most underestimated comfort food dishes of cod cuisine. In our catalog, you will also find mariskito or "little seafood" cod, an old Catalan preparation that we recover for customers looking for something truly different.
How to choose your cod
Four criteria that good cod must meet, as Lalo González taught us at the Mercat del Ninot stall:
- Color: uniform yellowish white, without dark or reddish spots. If it's too white, it's usually a short cure that lasts less in the fridge. If it has brown areas, it has been poorly stored.
- Skin: should be attached, dark, and shiny. Loose or dull skin indicates an old or poorly handled piece.
- Flakes: when separating the meat with your fingers, large and well-defined flakes should appear. If the meat crumbles into small fibers, it is young or poorly cured cod.
- Weight: a well-cured cod weighs proportionally more than it appears due to protein concentration. If the piece is light for its size, it is a sign of excess moisture or poor curing.
At Bacalalo, we manually apply these four criteria to each box that enters. It's not marketing: it's the only thing that has allowed us to recommend to customers since 1990 without complaints.
Origin of premium cod: Iceland, Norway, Faroe
The origin of cod determines flavor, texture, and price. Iceland offers the perfect balance between large flakes and intense flavor due to its extremely cold waters and natural diet. Norway stands out for its skrei variety, caught only between January and March during the reproductive migration to the Lofoten Islands: it is the most sought-after cod of the season. The Faroe Islands produce a somewhat fattier cod with soft flesh, ideal for preparations where we want juiciness. We work with all three origins seasonally, but we prioritize Iceland for consistent quality throughout the year.
If you want to better understand the differences, we wrote a comparison between Norwegian and Icelandic cod and a complete guide to types, species, and cuts.
Cod recipes
We have over 130 recipes on our blog covering all regional schools and modern techniques. The most popular: fluffy cod fritters, cod in Arguiñano's green sauce, grandma's recipes, leftover flakes recipes, confit at low temperature, soldaditos de Pavía, Berasategui's pil-pil and the Catalan esqueixada.
Why buy cod from Bacalalo
- Since 1990 at the Mercat del Ninot stall, Barcelona. Three generations specialized in cod.
- 49 cod products: the widest online catalog in Spain. If we don't have it, we'll get it.
- Manual selection piece by piece by our professionals before shipping.
- Full traceability: certified Gadus morhua, documented origin from Iceland, Norway, or Faroe.
- Refrigerated shipping 24-48h throughout peninsular Spain in isothermal boxes with refrigerant gel. Guaranteed cold chain.
- Real advice: if you're unsure which cut for a specific recipe, write to us on chat before ordering.
- No forced packs: you order what you need, in the format you need.
Bacalalo · Cod since 1990 · Mercat del Ninot, Barcelona.
