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Professional quality shredded cod
Bacalalo 's shredded cod represents excellence in culinary convenience without compromising the quality demanded by professionals. Since our establishment in Barcelona's Mercat del Ninot in 1990 , we have perfected the manual shredding process that guarantees clean strands, free of bones and skin, preserving all the juiciness of premium desalted cod.
Unlike industrially produced shredded cod, which is usually made from trimmings or lower-quality cuts, our product comes exclusively from select loins of Norwegian and Icelandic cod. The shredding process takes place after a controlled desalting period of 48-72 hours , when the cod reaches its optimal texture and flavor. This precise moment is crucial: we shred the cod when it retains the necessary firmness for each strand to maintain its integrity, avoiding the mushy texture of over-salted cod.
Why buy shredded cod from Bacalalo?
Buying shredded cod from Bacalalo means accessing a product that combines over three decades of experience in cod selection and processing with the convenience demanded by modern kitchens. The first reason is the considerable time savings: manually shredding cod can require between 30 and 45 minutes of meticulous work, removing skin and bones and properly separating the fibers. Our product completely eliminates this process, allowing you to dedicate that time to preparing your recipes.
The second key advantage is the guarantee of quality and origin. At Bacalalo, we never use trimmings or scraps for our shredded cod. Each batch comes from whole loins of Gadus morhua cod caught in Norwegian and Icelandic waters, salted using traditional methods, and desalted in our facilities under strict control. This complete traceability ensures a product with a balanced marine flavor, firm texture, and the pearly white color characteristic of premium cod.
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.
Shredded cod vs cod loins: when to choose each one
The choice between shredded cod and cod loins depends primarily on the type of dish you're preparing. Shredded cod is the best option for recipes where the fish needs to be incorporated into a batter or mixture: croquettes, fritters, omelets, brandade , vegetable fillings, or empanadas. In these cases, shredding the cod beforehand not only saves time but also ensures a uniform distribution of the cod throughout the dish, preventing lumps or areas without any fish.
Conversely, cod loins are irreplaceable when the fish is the visual focus of the dish: cod in pil-pil sauce , cod Vizcaya-style, confit, roasted, or in any preparation where the whole piece or medallions are presented. In these cases, the presentation of the whole loin, with its characteristic flaky texture, is an essential part of the gastronomic experience. The visual appearance of the cod flaking during cooking in a pil-pil sauce , for example, is impossible to replicate with shredded cod.
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Types of shredded cod: salted vs desalted
Shredded cod is a practical and versatile way to enjoy cod without the need for prior desalting. In the market, you'll find mainly two types of shredded cod depending on their preparation process: salted shredded cod (which requires prior desalting) and desalted shredded cod (ready to cook directly), the latter being the type we offer at Bacalalo .
Salt-cured shredded cod is still salted, preserving the traditional curing method. This type requires you to desalinate it at home for 24-36 hours , changing the water regularly. While more economical, it involves advance planning and extra work. Desalted shredded cod, like ours, has already completed this process under controlled conditions, arriving at your kitchen with the perfect salt level and ready to be added directly to your recipes.
Selection and origin of our shredded cod
The quality of shredded cod begins long before the shredding process itself, starting with the rigorous selection of the fish. At Bacalalo, we work exclusively with Gadus morhua cod caught in the cold waters of the North Atlantic, specifically in certified fishing areas of Norway and Iceland. These waters, with temperatures between 2-8°C , produce cod with exceptionally firm flesh, rich in protein, and with the optimal fat content that guarantees juiciness without excess.
For our shredded cod, we select central loins from medium-to-large cod, typically 3-5 kg pieces, which offer the best balance between texture and flavor. We discard excessively small loins, which tend to have short fibers and shred unevenly, as well as pieces from the ventral area, which contain a higher proportion of fat. The central loin, with its long, parallel fibers, is ideal for obtaining clean, uniform strands after shredding.
Quality guarantee for cod since 1990
Bacalalo 's quality guarantee is based on over three decades of experience at Barcelona's Mercat del Ninot , where we have built our reputation product by product, customer by customer. Our shredded cod is subject to the same standards of excellence that we have applied to all our products since 1990 : rigorous selection of the fish's origin, complete traceability from the Norwegian or Icelandic port to your kitchen, and artisanal processes that respect traditional methods and timelines.
Each batch of shredded cod that leaves our processing facility undergoes multiple quality controls. We visually verify the absolute cleanliness of the product, ensuring the complete absence of bones, skin, or inedible parts. We evaluate the texture through tactile tests that confirm the appropriate firmness of the strands. We conduct taste tests to verify the correct salt level, which should impart a briny flavor without being overly salty. And finally, we inspect the color, which must be a uniform pearly white, without any yellowish areas that would indicate oxidation or poor preservation.
Optimal preservation of shredded cod
Proper storage of shredded cod is essential to maintain all its organoleptic qualities and ensure food safety. When you receive your order of Bacalalo , the shredded cod will arrive vacuum-packed and refrigerated. The first step is to verify that the vacuum seal is intact (the product should be compact, without air pockets) and refrigerate immediately at a temperature between 0-4°C , preferably in the coldest part of your refrigerator, which is usually the bottom shelf next to the vegetable drawer.
In its original, unopened packaging, shredded cod will keep perfectly for 8-10 days from the packaging date shown on the label. Once opened, it is crucial to consume the product within 2-3 days . If you are not going to use all of the contents immediately, transfer the required amount to a separate container and reseal the original packaging, removing as much air as possible before refrigerating again. Some customers use a practical technique: they place the cod in an airtight container covered with cling film in direct contact with the product, minimizing air exposure.
Differences between homemade and professional shredded cod
Although it's technically possible to shred cod at home, the differences compared to Bacalalo 's professional product are significant in several aspects. The first difference lies in the control of the desalting process. At home, without precise measuring instruments, it's difficult to achieve the exact desalting point optimal for shredding. Insufficiently desalted cod will be excessively salty and have tough fibers that don't separate cleanly; over-desalting produces soft fibers that fall apart during handling, losing texture. Our controlled process guarantees consistency in every batch.
The second key difference is thorough cleaning. Homemade cod flaking often results in small, unnoticed bones, bits of skin clinging to the fish, or areas of the belly with excessive fat that compromise the texture of the flaked fish. At Bacalalo , the expertise of our master salters and our multi-stage inspection process guarantee an absolutely clean product. Every bone is removed by hand with professional tweezers under optimal lighting conditions that make even the finest bones visible.
Frequently Asked Questions
Yes, Bacalalo 's shredded cod arrives completely ready to be added directly to your recipes without any prior preparation. This is precisely its main advantage: eliminating the entire desalting, cleaning, and manual shredding process that a traditional salted cod loin would require.
The difference between Bacalalo 's artisanal shredded cod and the industrially produced shredded or crumbled cod found in some supermarkets is enormous, both in the origin of the product and in the production process and, consequently, in the final culinary result.
Proper storage of shredded cod is essential to maintain all its organoleptic properties, its characteristic texture, and to guarantee food safety for the longest possible time. When you receive your order of Bacalalo , the shredded cod will arrive vacuum-packed in a controlled atmosphere and refrigerated via specialized transport.
Identifying whether shredded cod is in perfect condition is essential both for ensuring food safety and for guaranteeing the best culinary results in your dishes. The indicators of freshness in shredded cod are clear and can be assessed through visual, olfactory, and tactile observation.
The price of premium quality shredded cod, like the kind we offer at Bacalalo , typically ranges from €28-€35 per kilogram, significantly higher than industrially produced shredded cod ( €12-€18 /kg), but also notably different in quality, origin, and processing. Understanding the factors that determine this price allows you to properly assess the product and make informed purchasing decisions.
Buying shredded cod online at Bacalalo.com is completely safe and, in fact, offers significant advantages over buying from generic brick-and-mortar stores thanks to our specialized preparation, packaging, and refrigerated transport system. After more than 30 years of experience at the Mercat del Ninot in Barcelona, we have perfected a logistics process that guarantees the cod arrives at your home in the same optimal condition as if you were buying it in person at our store.
Cod croquettes are one of the most iconic dishes in Spanish cuisine, and Bacalalo 's shredded cod is the secret many leading restaurants use to consistently guarantee perfect croquettes. The correct technique combines a well-made béchamel sauce with top-quality cod in the right proportions.
The delivery time for Bacalalo 's shredded cod varies depending on your location, but for most of mainland Spain, the standard delivery time is 24-48 business hours from order confirmation. This relatively quick delivery time is crucial for a fresh, chilled product and reflects our commitment to quality: the cod you receive has been freshly prepared, not old warehouse stock.
Shredded cod, flaked cod, and cod strips are three different presentations of desalted cod, each with specific characteristics and distinct optimal culinary applications. Understanding these differences allows you to choose the right product for each recipe and maximize the results of your dishes.
The flavor of shredded cod (which comes from salted and subsequently desalted cod) is noticeably different from fresh cod, and this difference is precisely what makes salted cod a unique and prized product in Mediterranean cuisine. It's not a question of better or worse, but rather of completely distinct flavor profiles with different culinary applications.
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.
