Salted cod
At Bacalalo , we specialize in cod and work only with the highest quality. That's why we offer only Gadus Morhua cod , sourced from the cold waters of Iceland, renowned for its firm texture and unmistakable flavor.
Discover our selection of desalted cod (Gadus morhua), sourced from the cold waters of Iceland and ready to cook.
We work with clean cuts: loin, tacos and migas with a balanced salt level, firm texture and natural flavor for recipes such as pil-pil, Vizcaina style or oven-baked.
Buy desalted cod online with 24-48 hour cold delivery throughout Spain from our stall at the Mercat del Ninot (Barcelona) and enjoy gourmet quality for your everyday dishes and special occasions.
13 products
Professional quality desalted cod
We select desalted cod of the species Gadus morhua from Iceland (FAO 27, Northeast Atlantic). We prioritize selective line-caught fish and precise curing. Each piece travels refrigerated for 24-48 hours, with a pearly white color, clean skin, and uniform salinity.
Each label shows thickness, a suggested serving size, and recommended use: oven, grill, pil-pil sauce, stew, or breaded. Controlled desalting (temperature and pH) and careful handling prevent tough fibers and retain juices.
We offer recipe packs with accurate portion sizes per person, available for local pickup or chilled national delivery. We can advise you via WhatsApp on choosing the right cut and weight for your recipe.
Why buy desalted cod?
Salt cod (Gadus morhua) arrives ready to cook, with a balanced salt level and firm texture. If you want to save time and ensure consistent results in pil-pil, Biscayne-style, or oven-baked dishes, buying salt cod is the most practical option.
Desalted cod vs salted cod
Desalted: already soaked, no need to desalinate. Maximum convenience and consistent flavor.
Salted / dry: requires pre-soaking 12 - 48 h, useful if you want to adjust the salt level yourself.
Selection and origin
We work with Gadus morhua from the North Atlantic (FAO 27). We select for brightness, firmness and absence of bruising, we control internal hydration and color stability when browning for a smooth sheet that separates cleanly.
Selective fishing and deep freezing on board
Caught by hook and flash-frozen on board within hours: preserves protein, minimizes anisakis, and prevents juice loss. Elegant marine flavor and juicy texture for grilling, baking, and confit.
Salt: point, minerality and bouquet
We combine brine for homogeneous penetration with dry salt of stable mineral profile. Result: constant salinity and a defined bouquet, key in pil-pil, Vizcaína and ajoarriero.
Precise curing and non-fibrous texture
Adjustments for size and thickness maintain functional collagen. Loin and stalk remain tender; in sauce, the natural gelatin emulsifies with less fat and a silky bite.
Desalting with controlled pH and temperature
Desalted with water at a controlled pH and temperature to ensure even tenderness between fine and coarse areas. For extra tenderness, a final 10-15 minute soak in very cold water helps without losing any juices.
Choosing the cut according to the recipe
Loin for clean sea bream; tail and belly for thickened sauces; clean tail for frying; cheeks for casseroles and emulsions for their silky texture.
Recipe ideas with desalted cod
Traditional pil-pil, cod with sanfaina, creamy brandade, Lenten stew, cod with ratatouille, cod cheeks in pil-pil sauce, homemade fritters.
Quick cooking tips
Pil-pil: confit at low temperature and move the pan to emulsify.
Biscayan style: briefly seared, finished in sauce.
Bake at 180ºC for 10-12 minutes depending on thickness.
Fried and breaded: dry pieces, hot oil and a quick turn.
Quality we set
Species: Gadus morhua .
Origin: mainly Iceland.
Processing: controlled desalting for a stable salt point, vacuum packed and cold shipping 24 - 48 h.
Portions, cooking and cold chain
150–200 g per person in main dishes, 120–150 g in stews. Dry the surface, heat over medium heat, and remove before slicing; let rest briefly to stabilize. Store at 0–4 °C, consume within 48–72 hours of opening, or freeze in its vacuum packaging (3 months). Chilled shipping within 24–48 hours.
Informed purchase: prescription packs and advice
Recipe-based packs with portion sizes per serving to minimize waste. WhatsApp support to help you align cutting, weight, and technique with your recipe.
Frequently Asked Questions
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¿El bacalao llega listo para cocinar o debo desalarlo de nuevo?
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¿Por qué insistís en pesca selectiva y ultracongelación a bordo?
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¿Qué impacto tiene la sal de curación en el resultado final?
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¿Qué significa curación exacta y cómo evita una textura fibrosa?
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¿Cómo garantizáis que la sal esté igual en partes finas y gruesas?
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¿Qué corte elijo para cada técnica de cocina?
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¿Qué cantidad compro por persona y cómo evito que se seque?
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¿Cómo conservar y enviar sin romper la cadena de frío?