Cod derivatives

Although both are cod cheeks and share the same anatomical location in their respective fish, there are significant differences between cod and hake cheeks that affect both their price and culinary applications. Cod cheeks are generally larger, especially when they come from larger fish, and contain a higher proportion of collagen, giving them a more gelatinous texture and a superior ability to create the emulsion used in pil-pil sauce. Their flavor is more intense and characteristic of cod, especially in the case of salted cod products. Hake cheeks, on the other hand, are smaller and more delicate, with a slightly less gelatinous but equally prized texture. Their flavor is milder and more delicate, which some people prefer. In terms of price, cod cheeks are usually more expensive, ranging from €25-€30 per 100 grams for premium quality, while hake cheeks are priced between €18-€25. From a culinary perspective, both are prepared similarly, although cod fillets tolerate longer cooking times better due to their more robust structure. At Bacalalo, we offer both varieties, allowing you to choose according to your personal preference, budget, and the specific occasion.

Cod tripe is the swim bladder of this fish, an internal organ that helps the cod control its buoyancy in the water. It should not be confused with beef tripe; it is a completely different product with unique characteristics. Cod tripe has a texture that is both gelatinous and slightly spongy, with an exceptional ability to absorb the flavors of the sauces and broths in which it is cooked. This property makes it an ideal ingredient for stews and saucy dishes. To prepare it, if it comes from salted cod, it first requires desalting: soaking it in cold water for 24-36 hours , changing the water every 6-8 hours until the salt level is pleasant. After desalting, it is briefly blanched in boiling water for 2-3 minutes to remove impurities and soften it slightly. The most popular traditional recipe is in green sauce: garlic and parsley are sautéed in olive oil, flour is added to thicken it, along with white wine and fish stock. Blanched tripe is added along with fresh peas and gently simmered for 15-20 minutes until the sauce reaches the desired consistency. The result is a dish with a unique, comforting, and deeply flavorful texture. Tripe can also be prepared in stews with tomatoes, peppers, and potatoes in the Galician style, where its texture contrasts beautifully with the vegetables. At Bacalalo, we offer perfectly cleaned and prepared tripe for €15-20 per 100 grams.

No, although related, fresh or preserved cod liver and cod liver oil are different products with distinct uses and nutritional profiles. Cod liver is the whole organ, which can be consumed fresh, preserved in its own juices, or smoked. It has a creamy texture similar to foie gras, with a distinctive yet refined marine flavor. It is a complete food containing not only oils but also proteins, vitamins, and minerals in its natural matrix. Cod liver oil, on the other hand, is the product of pressing and extracting only the lipids from the liver, discarding the solid portion. This oil is primarily marketed as a nutritional supplement in liquid form or in capsules. From a nutritional standpoint, both are rich in vitamins A and D and omega-3 fatty acids, but the whole liver offers these nutrients along with natural cofactors that can enhance their absorption. Furthermore, the liver provides high-quality protein, B vitamins, and minerals such as selenium. From a culinary perspective, they are completely different: the oil is used as a supplement, while the liver is a gastronomic ingredient prepared on toast, in pâtés, smoked, or confit. At Bacalalo, we offer fresh cod liver from specimens caught in cold waters, guaranteeing maximum nutritional and organoleptic quality, at a price of €15-22 per 100 grams.

Fresh cod cheeks are extremely perishable and require careful handling and storage to maintain their optimal quality. Refrigerated at 0-2°C (the coldest part of your refrigerator), fresh cod cheeks will keep perfectly for 24-48 hours after receipt. This relatively short period is due to their high content of delicate proteins and the presence of natural enzymes that begin to break down their characteristic gelatinous texture. It is essential to store them in an airtight container or wrapped in cling film to prevent them from absorbing odors from other foods and to prevent surface dehydration. For longer storage, freezing is perfectly viable if done correctly. The best procedure is to place the cod cheeks in an airtight, freezer-safe container, separating the pieces with cling film to prevent them from sticking together, and freeze rapidly at -18°C or lower. Under these conditions, cod cheeks will maintain their quality for up to 3 months. Proper thawing is equally important: it must be done slowly in the refrigerator for 12-24 hours , never at room temperature or in a microwave, as rapid thawing destroys the collagen structure and ruins the texture. Once thawed, the cod cheeks must be used within 24 hours and should never be refrozen. At Bacalalo, we ship our cod cheeks in refrigerated packaging that maintains the optimal temperature during 24-48 hours of transport, ensuring they arrive in perfect condition for immediate use or proper storage.

The high price of cod cheeks, ranging from €20-€30 per 100 grams for premium quality, is justified by multiple factors, from their natural exclusivity to the artisanal work required for their commercialization. First, their natural scarcity: each cod has only two very small cheeks, located in the chin area. From a 6 kg cod, barely 40-60 grams of usable cheeks are obtained. This minimal proportion contrasts sharply with the loins, where the yield is much higher. Second, only large cod produce cheeks of appreciable size and quality; small specimens have insignificant cheeks that are not commercially viable. This limits the source solely to premium cod from cold waters. Third, extraction requires considerable skill: a clean cut that separates the cheeks without damaging their structure or leaving traces of dark skin is the work of experts. The artisanal labor increases the cost. Fourth, demand consistently exceeds supply, especially in the Basque Country where kokotxas are considered a gourmet ingredient reserved for special occasions. Fifth, logistics: being extremely perishable, they require a constant cold chain and rapid transport, adding significant costs. Compared to other gourmet products such as black truffles (over €200 per 100g ), caviar (€80-€300), or barnacles (€60-€100/kg), kokotxas offer a premium experience at a more accessible price. At Bacalalo , thanks to direct relationships with Icelandic and Norwegian suppliers, we offer the finest kokotxas at competitive prices, eliminating unnecessary intermediaries.

At Bacalalo, we specialize in cod cheeks (Gadus morhua) caught in the cold waters of the North Atlantic, specifically off the coasts of Iceland and Norway, considered the best in the world for this product. The cold waters of these regions produce cod with superior characteristics: larger average size, firmer flesh, and cheeks with optimal collagen content, resulting in the gelatinous texture so prized in Basque cuisine. We work exclusively with fisheries certified by the Marine Stewardship Council ( MSC ), which guarantees that fishing practices are sustainable and do not compromise cod stocks for future generations. Our suppliers primarily use selective fishing methods such as longlines and handlines, which cause less stress to the fish and consequently result in higher quality meat and byproducts. The cod is processed at the source, where experts with decades of experience manually extract the cheeks, ensuring clean cuts that maximize the use of the gelatinous portion and minimize waste. The cod cheeks are frozen immediately after harvesting using individually quick frozen (IQF) technology, which perfectly preserves the cellular structure, or shipped fresh under controlled cold chain conditions for customers who prioritize never-frozen products. Since 1990 , our direct relationship with these Nordic suppliers allows us to offer complete traceability: we can inform you not only of the country of origin, but also the specific catch area, the method used, and the processing dates. This transparency is fundamental for premium products where the quality of the raw material is absolutely crucial to the final result.