Icelandic cod

Icelandic cod is our pride and one of Bacalalo's defining characteristics. Not all cod is the same: the cod we use is 100% wild Gadus morhua , caught in the cold, deep, and exceptionally clean waters of the North Atlantic , off the coast of Iceland.

These conditions of origin make all the difference:

• Very cold (4–7 ºC) and pure waters.
  
• Fishing at depths of 100–150 meters.
  
• Strict control of quotas and minimum sizes (specimens over 3 kg).
  
• Handling that starts directly on board, to maintain freshness and texture.
  

The result is a white-fleshed cod with firm, flaky flesh , very few bones, and a clean flavor, perfect for desalting, cooking in pil-pil sauce, baking, Portuguese-style, in stews, or in modern recipes . In this collection, we bring together all the products that originate primarily from Iceland : loins, portions, special cuts, and traditional parts, always selected according to Bacalao's standards.

At Bacalalo we work with cod from different origins in the North Atlantic (Faroe Islands, Norway…), but for many of our premium products we choose Iceland because:

• Its fishing grounds are located in one of the best-preserved marine ecosystems in the world .
  
• The country has been a benchmark in fisheries management and sustainability for decades.
  
• The cold chain and on-board handling are highly standardized and controlled.

That translates to a cod:

• With very regular fiber , firm but juicy meat.
  
• Clean white color, without gray or watery tones.
  
• Intense but delicate flavor, without "muddy" or tired fish notes.

For us, it is the perfect balance between quality, regularity and responsibility towards the sea .

All of these are excellent origins for Gadus morhua cod, but each area has its own nuances:

Norway

Excellent cod, with a very long tradition. A large part of the salted cod that arrives in Spain comes from here.

Faroe Islands

Small, well-maintained fishing ground with quality cod.

Iceland

Exceptionally cold and clean waters, a strong fishing culture, and very strict catch controls. This is where we currently find the consistency we seek for our most demanding catches .

At Bacalalo we select the best from each origin, but when we talk about "Icelandic Cod" we are referring to our top-of-the-range firm white cod for quality recipes .

Within the world of cod, Gadus morhua is the star species:

• 100% wild.
  
• Firm flesh, which separates into the classic flakes or “petals” .
  
• Clean taste, without excess fat.

It is recognized by the clear, straight line that runs along its back from head to tail. In this collection, we only discuss Icelandic cod (Gadus morhua) , leaving other species and origins for other sections, thus avoiding mixing qualities.

Virtually every part of the Icelandic cod is used. In terms of loins and cuts , we distinguish:

• Center of loin : thickest part, ideal for oven, griddle, pil-pil or grilling.
  
• Bands and tails : somewhat thinner, perfect for stews, battered dishes, homemade kokotxas, etc.
  
• Individual portion sizes or shareable pieces.
  

And also, other parts of great culinary value:

• Roe : highly valued in recipes like taramasalata and in light frying.
  
• Head : perfect for soups, broths and baked "necks", very typical in Portuguese cuisine.
  
• Tongues : a delicacy that in Nordic countries is fried and served with simple side dishes.
  
• Liver : the basis of products such as cod foie gras, rich in vitamins A, D and omega-3.
  

At Bacalalo we prioritize the cuts that work best in Spanish and Mediterranean cuisine, but always with the Icelandic origin clearly identified .

One of the great advantages of cod is its versatility . Icelandic cod, with its firm and even texture, works particularly well:

• Al pil-pil : the gelatin from the skin emulsifies wonderfully with the oil.
  
• Baked or grilled : thick cuts that withstand heat well without falling apart.
  
• Portuguese style (bras, Gomes de Sá, etc.).
  
• In stews and soups : thanks to its gelatin, it adds body to the sauce without adding extra fat.
  
• Raw or marinated (such as brandade, mild ceviche or smoked cod, in references that allow it).

What we like about Icelandic cod is that it always performs well : it doesn't fall apart just by looking at it, and if the cooking point is respected, it becomes tender and flaky.

Nutritionally, Icelandic cod shares the virtues of good cod:

• High in quality protein , with very little fat.
  
• Source of omega-3 , heart-healthy.
  
• It provides phosphorus and vitamin D , important for bones and teeth.
  
• High in vitamin B12 , key for the nervous system and reducing tiredness.
  
• It provides selenium , which is related to cell protection and the immune system.

Cured and then desalted cod has a higher sodium content (due to the salting), but fresh or unsalted cod is perfectly suitable for low-salt diets and infant feeding, provided it is cooked using gentle techniques.

Fishing is in Iceland's DNA . That's why the country has become a leader in:

• Responsible management of fishing grounds , with quotas and biological rest periods.
  
• Fishing prohibited during breeding season.
  
• Minimum weight requirement per specimen .

The cod is caught in a highly protected ecosystem and handling begins directly on board: gutting, cleaning and quick work to maintain freshness and texture.

When you choose Icelandic cod at Bacalalo, you're not just buying excellent fish; you're supporting a long-term fishing model that respects the sea.

At Bacalalo, we don't sell "generic cod": we take great care in specifying the origin, species, and format . The "Icelandic Cod" collection is designed for:

• Customers who are looking for a specific level of quality , above the standard.
  
• Home cooks who want security: regular, white piece, no surprises .
  
• People who value both the flavor and the history behind it : an entire country dedicated to cod fishing.

That's why you'll see that we always highlight "Iceland" and "Gadus morhua" in the product descriptions for this collection.

Rinse, submerge skin-side up in very cold water in the refrigerator, and change the water every 8 hours. Approximately: 24–36 hours (thin pieces), 36–48 hours (thick pieces). Keeping it cold helps the salt spread evenly. After desalting, cook or store for 24–48 hours; for extra tenderness, a final 15-minute soak in very cold water.

Store at 0-4°C and cook after desalting. For longer periods, freeze in its vacuum-sealed packaging for up to 3 months; defrost in the refrigerator for 12-24 hours. Shipping in 24-48 hours. with thermal packaging and accumulators.