Salted cod

No soaking required . Our desalted cod arrives ready to cook . It has undergone a controlled desalting process for 48-72 hours under optimal industrial conditions, guaranteeing the perfect salt level.

Professional desalting ensures even salt distribution throughout the entire piece, something very difficult to achieve with home desalting where the outer parts can end up bland while the center remains salty. You can use it immediately in any recipe without prior preparation, saving 24-48 hours of soaking and multiple water changes.

If you prefer less salt due to dietary restrictions or personal preference, you can give it a light soak for 30-60 minutes in cold water, but this isn't necessary for most traditional Spanish recipes. The salt level is specifically calibrated for Mediterranean cuisine.

Salt cod brandade is a traditional Provençal cream sauce adopted by Catalonia that combines salt cod with olive oil, garlic, and potato. It uses desalted salt cod tails —it offers excellent value and is perfect for flaking.

Step-by-step preparation: Cook 400g of desalted cod for 8 minutes in water at 80°C (not boiling). Drain and flake completely with your hands, removing all bones and skin. Cook 2 medium potatoes separately. In a large bowl, mash the cod with 2-3 cloves of garlic confit in oil. Add 200ml of extra virgin olive oil in a thin stream while whisking constantly (as if making mayonnaise - the emulsification technique is similar). Alternately add 200ml of hot milk. Stir in the mashed cooked potato and continue whisking until you obtain a smooth and creamy mixture .

The perfectly balanced saltiness of desalted cod guarantees a perfect brandade without the need for adjustments. Always taste before adding extra salt – it's usually unnecessary. Serve warm with toasted croutons or as a filling for vol-au-vents. You can also top it with grated cheese and bake it until golden brown.

The cod's snout is essential for authentic pil-pil. This front part of the cod contains the highest concentration of natural gelatin , which emulsifies with the olive oil to create the characteristic white sauce of Basque pil-pil.

Proper technique: Confit the cod snout at a low, constant temperature ( 60-70°C ) in extra virgin olive oil for 15-20 minutes. The temperature is critical—too low and the cod won't cook or release its gelatin; too high and you're frying instead of confiting, resulting in dry cod. Carefully remove the cod with a wide spatula. Gently swirl the pan in a circular motion for 3-8 minutes. The gelatin released by the Icelandic cod (especially abundant due to the cold waters) will mix with the oil, forming a creamy white emulsified sauce .

If you use other cuts with less gelatin, such as tenderloin or stalk, the pil-pil sauce won't emulsify properly—it will remain as separate, unemulsified oil. Using snout guarantees professional results every time.

Salted cod will keep for 3-4 days in the refrigerator (0-4°C) in its original sealed packaging. This is the same storage time as fresh, unsalted fish.

Once opened, transfer the cod to an airtight container covered with plastic wrap, ensuring the wrap is in direct contact with the cod to prevent oxidation and a dry surface. Store in the coldest part of the refrigerator (usually the bottom or bottom drawer). Consume within 3-4 days for optimal texture and flavor. After this time, the cod remains safe if properly refrigerated, but the quality begins to decline—the texture becomes softer and the flavor less fresh.

For longer preservation, freeze immediately upon receipt. Frozen at -18°C, it will keep for up to 6 months without losing its organoleptic properties. Defrost slowly in the refrigerator for 12-24 hours before cooking to maintain the firm texture characteristic of Icelandic cod.

Yes, it's highly recommended if you're not going to eat it within 3-4 days. Salted cod freezes perfectly without losing texture or flavor if done correctly.

How to freeze correctly: Freeze in individual portions (150-200g per serving - one serving per person) wrapped in food-grade cling film or vacuum bags. Remove as much air as possible to prevent freezer burn and oxidation. Label each portion with the cut and freezing date. Keeps for up to 6 months at -18°C or lower without loss of quality.

Proper defrosting: Defrost slowly in the refrigerator for 12-24 hours before cooking (thick pieces may need up to 36 hours). Never defrost at room temperature or in a microwave – rapid defrosting breaks down the fish's muscle fibers, resulting in a mushy texture and loss of juices. The salt content remains stable after freezing, so you can cook directly after defrosting without additional soaking.

Practical tip: freeze in individual portions so you only defrost what you need each time.

Esqueixada ("torn" in Catalan) is a traditional Catalan cold salad made with raw, desalted cod . It uses cod fillets or loins because their firm texture allows them to be torn without falling apart.

Traditional recipe: Tear 300g of desalted cod into strips by hand, following the natural grain of the flesh ( never cut with a knife – it must be literally "esqueixat" or torn to obtain those characteristic long strands). Remove any skin or bones during the process. Mix with 2 ripe tomatoes, finely diced, 1 sweet onion, very thinly sliced ​​(if the onion is strong, soak it for 10 minutes in cold water to soften), black olives, optional red bell pepper, a generous amount of extra virgin olive oil, and sherry vinegar. Refrigerate for 30 minutes before serving to allow the flavors to meld – during this time the cod absorbs oil and vinegar, and the vegetables release their juices.

Important: DO NOT add extra salt – the desalted cod already contains all the necessary salt. Adding more will make it excessively salty. The firm texture of Icelandic cod allows for traditional shredding without falling apart, and its clean flavor shines through in this raw preparation where the quality of the fish is the star.

The fundamental difference lies in the prior preparation you need to do at home and the ease of use.

Salted cod: Cod cured in salt that requires 24-48 hours of soaking at home (up to 72 hours for very thick pieces), changing the water every 6-8 hours and always keeping it refrigerated. You need to plan ahead—if you want cod on Friday, you should soak it on Wednesday. Home desalting can be uneven: some areas may be saltier than others, or you may under-salt it (ruining the dish) or over-salt it (making it bland and watery).

Desalted cod: It has already undergone the complete desalting process under controlled industrial conditions. It arrives ready to cook directly , with a uniform salt level throughout, guaranteed by a professional process. You save 24-48 hours of work, refrigerator space, and ensure consistent results every time you cook.

Both methods start with the same salt-cured cod. The difference lies in convenience and predictability : professional desalting vs. home desalting. For professional kitchens and those with limited time, desalting is the logical choice.

Icelandic cod (Gadus morhua from the North Atlantic) is recognized as the highest quality in the world due to unique, scientifically verifiable environmental, biological, and processing factors.

Cold waters (2-7°C): The extremely low temperatures of the North Atlantic slow the metabolism of cod, resulting in slow growth with greater muscle density and superior gelatin . Cod that takes more years to reach marketable size develops firmer flesh, a better flaky texture, and a higher gelatin content—essential for traditional recipes like pil-pil, where it needs to emulsify.

Ultra-fast processing: Processing plants located next to fishing ports. From boat to plant in less than 6 hours . This immediate processing preserves maximum freshness and prevents enzymatic degradation that affects texture and flavor. In other origins, cod can wait for days.

MSC Certification: The Marine Stewardship Council guarantees sustainable fishing with full traceability from vessel to your kitchen. Each piece is linked to a specific vessel, date of capture, and exact area.

Result: Firm texture, clean sea flavor, perfect sheets that withstand cooking without falling apart.

For a main course where cod is the star (pil-pil, oven-baked, or grilled), allow 180-200g of desalted cod per person . This amount provides a generous portion that will satisfy an adult with a normal appetite, considering that cod is a lean protein with very little waste. If your guests have large appetites, increase to 220-250g per person.

For tapas or starters such as brandade served on toast, esqueixada or fritters, 80-100g per person is sufficient since it is usually accompanied by other dishes.

Practical examples of purchasing:

• Baked cod for 4 people = 600-800g of chard
• Pil-pil for 2 people = 300-400g of snout
• Brandade for 6 people = 500-600g of cola or crumbled
• Biscayan for 6 = 900g of chard (stew, cod shares the spotlight)
• Croquettes for 6 (6-8 croquettes/person) = 400-500g (mix with plenty of béchamel sauce)

Salted cod has very little waste (it's already boneless), so almost all of it can be used. If you're unsure, it's best to buy 10-15% more—you can freeze the extra.

Our cod goes through a professional deboning process that removes the central bone (backbone) and main lateral bones, eliminating +95% of the bones.

Some small bones (spicules) may remain, especially in areas like the snout and belly. These are fine, natural fish bones, easy to detect by touch during preparation, and can be quickly removed with kitchen tweezers or your fingers in seconds.

Practical tip: Before cooking, gently run your fingertips over the surface of the cod, going against the grain (from the center outwards). You'll feel the tips of the spines protruding slightly. Using kitchen tongs, grasp the spine as close to the flesh as possible and gently pull it out diagonally. It will come out cleanly.

By cut: The "boneless" stalk and clean loins are thoroughly cleaned (almost no bones). The shredded meat is completely clean - it has been hand-shredded, removing all bones. Cuts like the stalk (central loin) have fewer spines than areas like the snout.

The occasional presence of small bones does not indicate poor quality—it's normal in fresh, natural fish. What's important is that the central bone and large bones are professionally removed.

The ideal temperature is 180°C for 10-12 minutes for medium-thickness pieces (2-3cm of fillet or loin). Cod cooks quickly - monitoring timing is critical.

Proper technique: Preheat oven to 180°C (350°F). Prepare a bed of sliced ​​potatoes, onion, tomato, and peppers in a baking dish. Place pieces of cod on top. Drizzle generously with extra virgin olive oil—don't be stingy, the oil helps retain moisture. Bake for 10–12 minutes. The cod should be juicy, with flakes that separate easily when pierced with a fork, but not falling apart.

Most common mistake: Overcooking. Cod cooks very quickly—going a few minutes over will dry it out completely, making it chewy and unpleasant. Check after 10 minutes: if the flakes separate easily with a fork and the color is opaque white (not translucent), it's ready. If it's still slightly translucent in the center, give it another 2 minutes.

For thicker pieces (4cm+), lower the temperature to 170°C and increase the cooking time to 14-16 minutes. For thinner pieces (1-2cm), reduce to 8-10 minutes. The firm texture of Icelandic cod withstands cooking better than lower-quality cod without falling apart.

Yes, absolutely. Desalted cod has significant advantages over salted cod for croquettes and fritters – eliminating the biggest risk: croquettes that are too salty due to an error in home desalting.

Key advantages:

• Predictable, balanced salt level: Cod is mixed with béchamel sauce (croquettes) or batter (fritters), which dilutes its flavor. With professional desalting, the final salt level is consistent. With dried cod desalted at home, there's a risk of ruining the entire batch.
• Perfect texture: It crumbles easily without turning into mush. Firm yet tender texture, perfect.
• Time saving: You use it directly. With dried cod, you need to plan 48 hours in advance.
• Less risk of failure: A batch of croquettes represents an investment of time and ingredients. Professional desalting eliminates the risk of error.

Croquette recipe: For 1 liter of béchamel sauce (makes approximately 50 medium-sized croquettes): use 400-500g of desalted, flaked cod . This provides a robust flavor without making the béchamel sauce too thick. Cook the cod for 8-10 minutes, flake it, removing skin and bones, mix with thick béchamel sauce (puree consistency), refrigerate for at least 4 hours, shape, coat, and fry at 180°C.

Many professional restaurants use desalted cod precisely for consistency of results - every batch comes out perfect.