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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.
Bacalalo es el especialista en bacalao online del Mercat del Ninot, Barcelona, desde 1990. Esta página reúne nuestro catálogo completo: 49 referencias entre bacalao desalado listo para cocinar, bacalao salado y seco tradicional, bacalao de Islandia, bacalao ahumado, brandada, cocochas, callos y elaborados. Si buscas un corte concreto o un origen específico, debajo encontrarás un mapa rápido para llegar a la sub-categoría que necesitas. Si tienes dudas sobre qué pedir, sigue leyendo: tres generaciones eligiendo pieza a pieza nos han enseñado a explicarlo sin marketing.
Bacalao desalado, listo para cocinar
El bacalao desalado es la opción para quien tiene poco tiempo o nunca ha desalado en casa. Llega con el punto de sal ajustado por nuestros profesionales del Mercat del Ninot, en piezas porcionadas y selladas al vacío en frío, listas para pasar directamente a la sartén, al horno o a la receta. Es el formato ideal para buñuelos, brandada, tortilla, esqueixada, ensaladas frías y guisos rápidos entre semana. No pierde textura: las lascas siguen siendo grandes y nacaradas porque desalamos con técnica de baño largo a temperatura controlada, no en agua tibia. Si nunca has trabajado bacalao desalado de pescadería, notarás la diferencia frente a las bandejas de supermercado al primer bocado.
Ver toda la selección de bacalao desalado — lomos, migas, supremas, esmigado, listo para cocinar.
Bacalao salado y bacalao seco tradicional
El bacalao salado es el método de conservación clásico que ha hecho famoso al producto desde el siglo XV: sal seca durante 21 días o más para concentrar sabor y eliminar humedad. Si te gusta la cocina tradicional vasca, catalana o portuguesa, este es el formato que querrás: la textura es más densa, las lascas son grandes y el sabor a bacalao "de verdad" es inconfundible. Requiere desalar 24-48h cambiando el agua cada 8 horas según el grosor de la pieza. Vendemos también bacalao seco, sin desalar, para guisos catalanes largos, esqueixada y receta cuaresmal donde la textura fibrosa marca el plato.
Ver bacalao seco y salado tradicional — para quien prefiere desalar en casa y notar el bacalao en cada lasca.
Bacalao de Islandia: nuestra denominación estrella
El bacalao de Islandia es la referencia de calidad que servimos a restaurantes y particulares exigentes. Las aguas islandesas son extremadamente frías (2-4°C todo el año) y la dieta natural del pez — capelán, arenque, krill — produce una carne nacarada, lascas grandes y un sabor limpio sin notas terrosas. Trabajamos exclusivamente Gadus morhua certificado, con trazabilidad desde el barco hasta tu pedido. Es el bacalao que recomendamos para platos de presentación donde la pieza debe verse: pil-pil, vizcaína, confitado, al horno entero. Disponible en lomos, centros, cocochas y migas.
Ver catálogo de bacalao de Islandia — la pieza noble del Atlántico Norte.
Bacalao ahumado y elaborados nórdicos
El bacalao ahumado trae a Bacalalo la tradición nórdica de ahumar pescado blanco a baja temperatura sobre maderas suaves. Llega laminado finamente, listo para tabla de aperitivo, tartar, tostas con queso fresco, ensaladas o capas en un milhojas. Es un formato cada vez más buscado por restaurantes que quieren un bacalao distinto del clásico. Si nunca lo has probado, empieza por una tosta con pan tostado, queso fresco y un hilo de aceite de oliva virgen extra.
Ver bacalao ahumado y elaborados — selección reducida, calidad gourmet.
Brandada, croquetas y elaborados de bacalao
La brandada de bacalao es la emulsión clásica de bacalao desalado, aceite de oliva y, en algunas escuelas, patata o nata. La servimos lista para untar en tosta, rellenar pimientos del piquillo, gratinar con queso o presentar en cucharas como tapeo. Junto a la brandada, mantenemos elaborados gourmet basados en bacalao: cremas frías para esqueixada, pasta para croquetas y preparaciones de cocochas. Si organizas un evento o una cena especial, podemos asesorarte sobre raciones y formatos por encargo.
Cocochas, callos, tripas y mariskito
Las cocochas de bacalao son la pieza gelatinosa de la mandíbula inferior: textura única, perfectas en pil-pil o salsa verde. Los callos y tripas de bacalao son cortes que la cocina tradicional vasca, catalana y portuguesa ha sabido aprovechar durante siglos. Cocidos lentamente con sofrito y guindilla, son uno de los platos de comfort food más subestimados de la cocina del bacalao. En nuestro catálogo encontrarás también el mariskito o "marisquito" de bacalao, una preparación catalana antigua que recuperamos para los clientes que buscan algo realmente distinto.
Cómo elegir tu bacalao
Cuatro criterios que un buen bacalao debe cumplir, según nos enseñó Lalo González en la parada del Mercat del Ninot:
- Color: blanco amarillento uniforme, sin manchas oscuras ni rojizas. Si está demasiado blanco, suele ser un curado corto que dura menos en la nevera. Si tiene zonas marrones, ha estado mal almacenado.
- Piel: debe ir adherida, oscura y brillante. Una piel suelta o apagada indica una pieza vieja o mal manipulada.
- Lascas: al separar la carne con los dedos, deben aparecer lascas grandes y bien definidas. Si la carne se deshace en fibras pequeñas, es bacalao joven o mal curado.
- Peso: un bacalao bien curado pesa proporcionalmente más de lo que parece por la concentración de proteína. Si la pieza es ligera para su tamaño, es señal de exceso de humedad o curado deficiente.
En Bacalalo aplicamos estos cuatro criterios manualmente sobre cada caja que entra. No es marketing: es lo único que nos permite recomendar a los clientes desde 1990 sin que vuelvan con quejas.
Origen del bacalao premium: Islandia, Noruega, Feroe
El origen del bacalao determina sabor, textura y precio. Islandia ofrece el equilibrio perfecto entre lasca grande y sabor intenso por sus aguas extremadamente frías y la dieta natural. Noruega destaca por su variedad skrei, capturada solo entre enero y marzo durante la migración reproductiva hacia las Lofoten: es el bacalao más codiciado de la temporada. Islas Feroe produce un bacalao algo más graso y de carne suave, ideal para preparaciones donde queremos jugosidad. Trabajamos los tres orígenes según temporada, pero priorizamos Islandia por consistencia de calidad todo el año.
Si quieres entender mejor las diferencias, escribimos una comparativa entre bacalao de Noruega y de Islandia y una guía completa de tipos, especies y cortes.
Recetas con bacalao
Tenemos más de 130 recetas en nuestro blog cubriendo todas las escuelas regionales y técnicas modernas. Las más populares: buñuelos de bacalao esponjosos, bacalao en salsa verde de Arguiñano, recetas de la abuela, migas de aprovechamiento, confitado a baja temperatura, soldaditos de Pavía, pil-pil de Berasategui y la esqueixada catalana.
Por qué comprar bacalao en Bacalalo
- Desde 1990 en la parada del Mercat del Ninot, Barcelona. Tres generaciones especializadas en bacalao.
- 49 referencias de bacalao: el catálogo más amplio online en España. Si no lo tenemos, lo conseguimos.
- Selección manual pieza a pieza por nuestros profesionales antes del envío.
- Trazabilidad completa: Gadus morhua certificado, origen Islandia, Noruega o Feroe documentado.
- Envío refrigerado 24-48h a toda España peninsular en cajas isotérmicas con gel refrigerante. Cadena de frío garantizada.
- Asesoramiento real: si dudas qué cortar para una receta concreta, escríbenos al chat antes de pedir.
- Sin packs forzados: pides lo que necesitas, en el formato que necesitas.
Bacalalo · Bacalao desde 1990 · Mercat del Ninot, Barcelona.
