Smoked cod
Discover our selection of smoked cod , made with Gadus morhua cod from cold waters . We offer thin cuts and loins in oil, smoked with natural wood to achieve a delicate aroma, a smooth texture, and a clean, briny flavor.
This gourmet product is ideal for toasts, salads, carpaccios, or appetizer platters , with a perfectly balanced saltiness and a silky finish. The artisanal smoking process enhances the flavor without masking it, preserving the fish's shine and juiciness.
Smoked cod is one of the most delicate ways to enjoy cod. We start with high-quality Gadus morhua cod, which is salted, cured, and then gently and carefully smoked to achieve a tender texture and an elegant flavor with subtle smoky notes.
In this collection you will find:
- Smoked cod carpaccio , very thinly sliced and ready to plate.
- Smoked cod in oil , in loins or flakes, ideal for toasts, salads and smoked platters.
These products are designed to be served cold, requiring virtually no preparation: simply open, let them come to room temperature for a few minutes, and pair them with a good olive oil, fresh vegetables, citrus fruits, or mild pickles. Perfect as a starter, appetizer, or light dinner with a gourmet touch.
2 products
What is smoked cod?
Smoked cod is cod that has undergone a process of salting, curing, and cold smoking. This process enhances the flavor of the fish, imparts very delicate smoky notes, and maintains a firm yet succulent texture, similar to other high-end smoked products.
Smoked cod carpaccio: dish ready for plating
The smoked cod carpaccio comes pre-sliced very thinly, perfect for placing on a plate, dressing with extra virgin olive oil, a few drops of lemon or lime juice, pepper, and, if you like, pickles or sliced vegetables. It's an appetizer that can be assembled in 2 minutes and looks restaurant-quality.
Loins and flakes of smoked cod in oil
Smoked cod in oil comes in slightly thicker pieces, ideal for toast, salads, and smoked fish platters. The oil protects the product and enhances its flavor, so it can also be used to dress salads or roasted vegetables .
Differences between smoked cod and "normal" desalted cod
Traditional desalted cod is mainly used in hot dishes (pil-pil, baked, Biscayan style, etc.). Smoked cod , on the other hand, is intended for cold consumption : carpaccios, toasts, salads, and appetizers, where that smoky flavor and a more delicate texture are desired.
Recipe ideas with smoked cod
- Smoked cod toasts with grated tomato or soft cheese cream.
- Warm potato salad with smoked cod and mustard vinaigrette.
- Smoked cod carpaccio with citrus, capers and olive oil.
- Board of smoked foods with salmon, cod, pickles and crusty bread.
With very little quantity you can prepare very attractive starters.
Pairing: what to serve with smoked cod
Smoked cod pairs beautifully with young white wines, dry sparkling wines, white vermouth, or light beers . Citrus fruits, fresh herbs (dill, chives, parsley), and mild pickles also enhance its flavor.
Frequently Asked Questions
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¿El bacalao ahumado se come en crudo o hay que cocinarlo?
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¿Qué diferencia hay entre carpaccio y lomos de bacalao ahumado?
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¿Puedo usar bacalao ahumado en platos calientes?
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¿Cómo se conserva el bacalao ahumado?
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¿Es muy salado el bacalao ahumado?
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¿Es adecuado para servir como aperitivo con otros ahumados?