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How to Buy Quality Desalted Cod: A Complete Guide
When buying desalted cod , quality makes all the difference between a memorable dish and a mediocre one. This guide helps you identify the best desalted cod and avoid common mistakes.
What to Look For When Buying Salted Cod
Bright pearly white color: Quality desalted cod should have a pearly white color without any yellowish or grayish spots. Spots indicate oxidation or improper processing. Icelandic cod is known for its exceptional whiteness thanks to the cold waters of the North Atlantic.
Firm and elastic texture: When pressed lightly with a finger, the flesh should immediately spring back. If it remains indented or feels soft, the cod is not fresh or has been excessively desalted. Firmness indicates maximum freshness and proper processing.
Well-defined flakes: The fibers of the cod should be perfectly separated, forming visible flakes. This characteristic flaky structure is a sign of superior quality cod that will maintain its texture during cooking without falling apart.
Mild sea scent: Fresh desalted cod has a light sea smell, never ammonia or stale fish. Any strong, unpleasant odor is a sign of spoilage. The best desalted cod has a subtle, clean, and fresh aroma.
Where to Buy Salted Cod Online
Specialty fish shop: Buying desalted cod from specialty shops like Bacalalo guarantees rigorous selection, full traceability, and an uninterrupted cold chain. Unlike supermarkets where cod can sit on the counter for days, specialty shops constantly replenish their stock.
Guaranteed refrigerated shipping: When buying desalted cod online, verify that the seller uses refrigerated shipping with gel packs and professional thermal packaging. The cod must arrive at a refrigerated temperature (0-4°C) without breaking the cold chain at any point during transit.
Verifiable certifications: Look for suppliers that offer MSC (Marine Stewardship Council) certification , which guarantees sustainable fishing and traceability from the vessel to your table. Each certified piece of cod is linked to information about the vessel that caught it, the exact date, and the fishing area.
Available Formats and Cuts of Desalted Cod
Whole pieces: Snout, tail, loin, tail - each cut has specific uses depending on the recipe. Buying desalted cod in pieces allows you to choose the optimal cut for each preparation, maximizing results and budget.
Shredded desalted cod: Already in fine strands, skinless and boneless. Ultra-practical format for brandade, croquettes, fritters, and esqueixada. Saves preparation time without sacrificing quality. Ideal for those seeking maximum convenience .
Vacuum-packed: The best option for buying desalted cod online. Vacuum sealing preserves freshness, prevents oxidation, and ensures optimal preservation. Check that the package is completely sealed without air bubbles or excess liquid.
Common Mistakes When Buying Salted Cod
Confusing it with salted cod: Some novice shoppers search for "cod" without specifying "desalted" and mistakenly buy salted cod, which requires 48 hours of soaking at home. When buying desalted cod online, make sure the description explicitly states "desalted" or "ready to cook."
Choosing based solely on low price: Very cheap desalted cod is often of dubious origin, has been processed quickly, or is of inferior quality. The price difference between budget cod and premium Icelandic cod (15-25% more) is fully justified by its superior texture, clean flavor, and verified traceability.
Not checking the packaging date: Ask or check when the cod was packaged. Desalted cod has a shelf life of 5-7 days refrigerated. Buying cod that has been packaged for 5 days only gives you 2 days to consume it – very little time to spare.
Buy the wrong amount: Allow 180-200g per person for main dishes. Buying too little ruins the meal; buying too much creates waste if you don't freeze the leftovers immediately.
Price of Desalted Cod: What Determines the Quality
The price of desalted cod varies significantly depending on origin, cut, and quality. Understanding these factors allows you to make informed decisions and get better value for your money.
Factors that Determine Price
Geographic origin: Desalted cod from Iceland typically costs 15-25% more than cod from other origins (Norway, Canada, Russia). This price difference is justified by colder waters (better texture), ultra-fast processing (less than 6 hours from boat to processing plant), and MSC certification with full traceability. Icelandic cod has verifiable superior quality , which you'll notice in its firm flesh and clean flavor.
Cod cuts: The snout is the most expensive cut (premium price) due to its high gelatin content, essential for authentic pil-pil sauce. The tail and loins are mid-to-high priced for their versatility and elegant presentation. The tail is the most economical cut—same flavor but a more fibrous texture. Shredded cod is mid-priced, reflecting the additional labor involved in manual processing.
Processing level: Desalted boneless cod ("extra clean fillets", "boneless loins") costs more than pieces with small bones because it requires thorough manual cleaning . The higher price (10-15%) is offset by convenience and zero waste.
Freshness and processing date: Freshly processed desalted cod (1-2 days since desalting) may cost slightly more than cod that has been packaged for 5-6 days. You're paying for the extra time to consume it at its peak freshness .
Price Comparison: Desalted vs Salted Cod
Salted (dried) cod: Price per kilo is generally 15-25% lower than desalted cod. For example, if desalted cod costs €28/kg, the equivalent salted cod costs approximately €22-24/kg. This saving comes with drawbacks: you need to plan 48 hours in advance for home desalting, there's a risk of incorrect salting levels, and it requires additional work to soak and change the water every 8 hours.
Desalted cod: The higher price is justified by its total convenience (ready to cook straight away), a guarantee of consistent, professional salting levels, a 48-hour time saving, and the elimination of the risk of ruining the dish due to improper desalting. For everyday cooking and those with limited time, the extra cost is entirely worthwhile.
Actual calculation: If you buy 800g of desalted cod for pil-pil sauce (serves 4) at €28/kg, the total cost is €22.40. The equivalent in salted cod would cost approximately €19, saving you €3.40. Is €3.40 worth the 48 hours of soaking, water changes, refrigerator space, and risk of error? For most people, no .
Price of Desalted Cod per Cut
Snout: €32-38/kg. Premium price for maximum gelatin content and unique texture. A justified investment for perfect pil-pil sauce or special recipes where snout is irreplaceable.
Stalks/Loins: €26-32/kg. Mid-to-high price. The best-selling cut due to its optimal balance between quality, versatility, and cost. Best value for money for everyday cooking.
Tail: €18-24/kg. Budget-friendly. Same flavor as more expensive cuts but a more fibrous texture. Perfect for brandade, croquettes, and fried dishes where you flake the cod – you don't sacrifice flavor but you optimize your budget .
Shredded: €24-30/kg. Mid-range price. Although it costs more per kg than whole pieces, it has zero waste (100% usable without skin or bones), compensating for the higher price with convenience and real performance.
When Is It Worth Paying More
Recipes where cod is the star: Pil-pil, simple baked cod, confit – here, the quality of the cod is truly remarkable. Investing in premium Icelandic cod makes all the difference between a decent dish and a spectacular one.
Meals for guests or celebrations: For special occasions where you want to impress, top quality cod guarantees professional results without room for error.
When you value consistency: If you cook cod regularly, paying for premium quality eliminates unpleasant surprises. Every piece of premium cod is reliable – same texture, same salt level, same results.
When Can You Save
Recipes with strong sauces: Vizcaína with abundant choriceros sauce, ajoarriero with tomato and pepper - here a medium-range cod works perfectly because it shares the spotlight with other strong flavors.
Crumbly preparations: Croquettes, fritters, brandade, fillings - use economical glue or standard crumbled flour. When mixed with béchamel sauce or dough, subtle differences in texture disappear completely.
Buy in bulk to freeze: Many online stores offer quantity discounts (buy 2kg or more). If you freeze them properly in individual portions, you'll save money without sacrificing quality by buying in large batches.
35 years selecting the best product
Since 1990 at the Mercat del Ninot in Barcelona , our team has personally selected each product. If you have any questions about the cut, format, or origin, write to us and we'll advise you without obligation.
Traditional Recipes with Desalted Cod
Desalted cod is the foundation of many iconic Spanish recipes . Its balanced salt content means you can cook it directly without soaking – a huge advantage over traditional salted cod.
Basque Pil-Pil Cod
The jewel of Basque gastronomy requires cod cheeks due to their high gelatin content. This gelatin is what creates the famous emulsified white sauce without the use of any additional emulsifiers.
Ingredients: 600g desalted cod cheeks, 300ml extra virgin olive oil, 3-4 sliced garlic cloves, 1-2 dried chili peppers.
Technique: Confit the cod snout at 60-70°C in oil with garlic for 15-20 minutes. The key is a low, constant temperature—if the oil boils, you're frying, not confiting. Carefully remove the cod. Now comes the magic: swirl the pan in constant circles for 3-8 minutes. The gelatin in Icelandic cod (especially rich due to the cold waters) emulsifies with the oil, creating that characteristic creamy white sauce. If it curdles, add 1-2 tablespoons of cold water and continue swirling.
Creamy Salt Cod Brandade
This traditional Catalan cream combines cod with olive oil, garlic, and potato. It uses desalted cod tails—they offer excellent value and are perfect for flaking.
Quick preparation: Cook 400g of cod for 8 minutes in water. Flake the cod, removing any bones. In a bowl, whisk the cod while slowly drizzling in 200ml of olive oil (as if making mayonnaise), 200ml of hot milk with garlic, and 200g of mashed cooked potato. Blend until you have a smooth and creamy mixture . The saltiness of the desalted cod ensures perfect results without any adjustments.
Catalan Esqueixada
Fresh summer salad with raw, desalted cod . The name comes from "esqueixar," which means to tear in Catalan.
Preparation: Tear 300g of desalted cod into strips by hand – never cut with a knife; it should be torn following the natural fibers. Mix with chopped ripe tomato, finely julienned sweet onion, black olives, olive oil, and vinegar. Do not add salt – the cod already provides enough. Refrigerate for 30 minutes. The firm texture of Icelandic cod allows for traditional tearing without falling apart, and its clean flavor shines through in this raw preparation.
Baked Cod with Potatoes
Use cod fillets or loins and cook at 180°C for 10-12 minutes . Place on a bed of sliced potatoes, onion, tomato, and peppers. Drizzle generously with extra virgin olive oil. The cod should be juicy with flakes that separate easily. Common mistake: overcooking. Check after 10 minutes – if it separates easily, it's ready.
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Cutting Guide: Which Part of the Desalted Cod to Choose
Each part of the cod has unique characteristics that make it perfect for specific recipes. Knowing the available cuts of desalted cod optimizes your preparations and your budget.
Desalted Cod Snout
The gelatinous jewel. The front part contains the maximum amount of natural gelatin . A honeyed and juicy texture when candied, with an intense and rich flavor.
Ideal for: Cod in pil-pil sauce (gelatin is essential for emulsification), cod confit in olive oil, and kokotxas (hake cheeks) in green sauce. It's the most prized cut in the Basque Country and the one that guarantees your pil-pil sauce will emulsify properly.
Price: Premium (€32-38/kg). The unique gastronomic experience justifies the investment in special recipes.
Salt cod loin or fillet
The versatile cut. The central area offers large, firm, and uniform flakes . Bright pearly white color. Less gelatin than the snout but a perfect texture that maintains its shape during cooking.
Ideal for: Baked cod (elegant presentation), grilled or barbecued (clean browning), stews where the cod needs to maintain its structure. The perfect balance between quality, versatility, and price.
Price: Medium-high (€26-32/kg). The most popular cut due to its versatility.
Desalted Cod Tail
The budget-friendly option. The back end offers excellent value for money . The texture is slightly more fibrous than the stalk, but the flavor is identical to the rest of the cod.
Ideal for: Brandade (it flakes just as well), croquettes, fritters, fried foods - any dish where you'll be flaking cod. You don't sacrifice flavor, but you optimize your budget.
Price: Economical (€18-24/kg). Perfect for everyday cooking and family recipes.
Salted Shredded Cod
Maximum convenience. Cod already in fine fibers, without skin or bones . Zero preparation work, zero waste, 100% usable.
Ideal for: Brandade (ready in minutes), esqueixada (just mix), croquettes and fritters (no cleaning work), salads and toasts.
Price: Medium (€24-30/kg). Although it costs more per kg, the actual yield is higher due to the complete absence of waste.
Quick summary: Pil-pil → Snout . Oven/grill → Stalk . Stews → Stalk . Fried/Brandade → Tail or Shredded .
Icelandic Salted Cod: Why It's the Best in the World
Icelandic cod (Gadus morhua) is recognized worldwide as the highest quality . This isn't just marketing—there are verifiable scientific and environmental factors that make it superior.
Cold Waters of the North Atlantic
Temperatures between 2-7°C produce slow-growing cod with greater muscle density and higher gelatin content . Cod that takes more years to reach marketable size develops denser, firmer flesh with a better flaky texture.
This natural gelatin is essential for traditional recipes like Basque pil-pil – without it, the sauce won't emulsify. Cold water also concentrates more nutrients, resulting in that clean, briny flavor without any bitter notes.
Ultra-Fast Processing: From Ship to Your Table
Icelandic processing plants are located next to fishing ports . The cod goes from the boat to the processing plant in less than 6 hours . This immediate processing preserves maximum freshness and prevents enzymatic degradation that affects texture and flavor.
In other regions, cod may wait days before processing. Those few hours make the difference between exceptional desalted cod and mediocre. The speed of Icelandic processing ensures you buy cod with a freshness comparable to that of a recently caught fish.
MSC Certification and Full Traceability
Iceland maintains one of the most rigorous fisheries management systems in the world . The Marine Stewardship Council certification verifies healthy stocks, scientifically sound quotas, and verified sustainability.
Each piece has full traceability : it's linked to the specific vessel, date of catch, and exact fishing area through verifiable codes. When you buy desalted cod from Iceland, you know exactly where your cod comes from.
Difference: Salted vs. Desalted Cod
Salt cod: Requires 24-48 hours of soaking at home, changing the water every 6-8 hours. You need to plan several days in advance. Risk of under-salting (over-salting) or over-salting (over-bland).
Desalted cod: Arrives ready to cook . Uniform salt level throughout, guaranteed by professional desalting. Saves you 24-48 hours of work and ensures consistent results every time.
Both start with the same cured cod. The difference is convenience: professional desalting vs. homemade.
Preservation and Preparation of Desalted Cod
How to Properly Store Desalted Cod
Salted cod will keep for 3-4 days in the refrigerator (0-4°C) in its original sealed packaging. Once opened, transfer it to an airtight container covered with cling film in direct contact with the surface to prevent oxidation.
Freezing desalted cod: Highly recommended if you won't be using it within 3-4 days. Freeze in individual portions (150-200g) wrapped in cling film or vacuum-sealed bags. It will keep for up to 6 months without losing its properties. Defrost slowly in the refrigerator for 12-24 hours before cooking.
How Much Salted Cod to Buy per Person
For main course : 180-200g per person. For tapas or starters : 80-100g. For croquettes/fritters : 60-80g (mixed with béchamel sauce or dough).
Practical examples of purchasing:
- Pil-pil for 4 people → 800g snout
- Vizcaína for 6 → 900g stalk
- Brandade appetizer for 8 → 700g crumbled
- Croquettes for 6 → 400-500g desalted
Cooking Temperatures and Times
Oven: 180°C for 10-12 minutes for pieces 2-3cm thick. Check after 10 minutes - if the sheets separate easily, it's ready.
Pil-pil: Confit at 60-70°C for 15-20 minutes. Low and constant temperature is key.
Griddle: Medium-high heat, 3-4 minutes per side for medium thickness pieces.
Common mistake: Overcooking. Cod cooks quickly—overcooking it will dry it out completely. The firm texture of Icelandic cod helps, but keep an eye on the cooking time.
Signs of Freshness When Buying
Pearly white color without yellowing, mild sea scent (no ammonia notes), firm texture, and well-defined flakes. If you detect a strong odor, discoloration, or a soft, sticky texture, do not buy it.
Frequently Asked Questions about Desalted 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.
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.
