Shredded cod

Shredded salt cod—also called cod flakes—is the most versatile and cost-effective format of salt cod: small, irregular pieces of meat already separated from the skin and bones, ready to be desalted and cooked. At Mercat del Ninot, we have been working with it since 1990, and it is, by far, the cut that solves the most recipes: esqueixada, brandada, croquettes, fritters, scrambled dishes, and cold salads. Here, we explain exactly what it is, how it differs from loins, how to desalt it properly, and for which dishes it performs best, with professional criteria and without marketing.

What is shredded salt cod?

Shredded cod consists of cod flakes obtained by butchering salted and dried fish: the meat that remains outside the large loins and jowls, along with trimmings from the cutting process. It is not a lower quality product because it is small; it is the same cod (Gadus morhua, mainly caught in Norway, Iceland, or the Faroe Islands), salt-cured and dehydrated to preserve it for months. The difference is the size and shape: loose pieces instead of whole cuts.

Due to its format, shredded cod desalt faster and integrates better into dishes where cod is shredded or mashed. It is the logical choice when you don't need to present a whole piece on the plate.

Difference between shredded cod (flakes) and cod loins

The most common confusion is to think that shredded cod is "worse" than loin. It is not: they are different cuts for different uses.

• Loins and jowls: thick, whole pieces. Ideal for dishes where cod is served in portions: pil-pil, Vizcaína style, confit, a la llauna. You pay for the presentation and uniform thickness.
• Shredded cod / flakes: small, irregular pieces. Perfect when cod is shredded anyway: esqueixada, brandada, croquettes, fritters, scrambled dishes, salads, stews, and fillings. Better value for money because you don't pay for the size of the piece.

Practical rule: if the recipe ends with shredded cod, shredded cod is the smart choice. If you need a whole piece on the plate, go for the loin.

What is shredded cod used for?

It is the most versatile cut in the cod industry. Here are its star uses:

• Esqueixada: the Catalan salad of raw desalted cod, hand-shredded, with tomato, onion, olives, and good olive oil.
• Brandada: a creamy emulsion of cod, oil, garlic, and sometimes potato. Shredded cod integrates perfectly.
• Croquettes and fritters: the cod is mashed or shredded inside the béchamel or dough; shredded cod performs just as well as a loin and costs less.
• Scrambled cod: with garlic, pepper, and egg, a quick dinner that makes the most of every flake.
• Cold salads: with orange, chickpeas, tomato, or roasted peppers, especially in spring and summer.
• Stews and fillings: Extremaduran-style cod, chickpeas with cod, empanadas, Portuguese cod cakes (pastéis de bacalhau).

How to desalt shredded cod

Shredded cod, being small pieces, loses salt faster than a thick loin. This is an advantage, but it also requires careful control of the time to avoid it being bland or too salty.

• Approximate time: between 4 and 12 hours, depending on the thickness of the flakes. Much less than the 24-48 hours for a thick jowl.
• Method: submerge the cod in plenty of cold water, in the refrigerator, skin-side up if it has skin.
• Water changes: change the water every 3-4 hours. For fine flakes, 2-3 changes are usually sufficient.
• Salt level: taste a flake before cooking. It should be flavorful, not salty. If you find it too salty, give it another water change.

For raw dishes like esqueixada, adjust the desalting to be a bit milder than for a stew, as there will be no cooking to reduce the saltiness.

Quality and origin: how to recognize good shredded cod

Small size should not be confused with carelessness. Quality shredded cod is recognized by:

• Color: white or ivory flesh, never intensely yellowish (a sign of excessive curing or poor preservation).
• Smell: clean, marine saltiness. No ammonia or rancid odors.
• Texture: firm flakes, not dry or powdery.
• Origin: North Atlantic cod (Gadus morhua), from Nordic fisheries. This is the quality standard compared to softer substitute species.
• Curing: traditional salting and drying, with a homogeneous salt point throughout the flake.

At El Ninot, we select shredded cod from the same batch as the loins: it is whole cod; only the cut changes.

Storage of shredded cod

Salted shredded cod, without desalting, keeps for many months thanks to the salt. Once at home:

• Salted (undesalted): in the refrigerator, well packaged, it lasts weeks or months. Salt acts as a natural preservative.
• Desalted: consume within 2-3 days if stored in the refrigerator, well drained and covered.
• Frozen: you can freeze desalted and drained cod for up to 2-3 months. Thaw in the refrigerator to maintain texture.

Avoid leaving desalted shredded cod soaking in water in the refrigerator for more than a day: it loses flavor and texture.

Yield per kilo: how much shredded cod produces

Salt cod loses weight when dehydrated and partially regains it when desalted. As a practical reference:

• 1 kg of salted shredded cod yields approximately 1.3-1.5 kg of desalted and rehydrated cod, depending on the degree of curing.
• Since it has no large skin or central bone, shredded cod is almost entirely usable: there is hardly any trimming waste.
• For an esqueixada or brandada for 4 people, calculate about 300-400 g of salted shredded cod.

This, added to its lower price than loins, makes it the most efficient cod cut for daily cooking and for the hospitality industry.

Traditional Catalan and Basque recipes with shredded cod

Shredded cod is a protagonist in cod cuisine throughout the Iberian Peninsula:

• Catalonia: esqueixada (raw desalted cod salad), brandada in the Ninot style, and Easter fritters.
• Basque Country: scrambled cod, cod omelet, and béchamel croquettes.
• Andalusia and Extremadura: salads with orange, pipirrana, Extremaduran-style cod with breadcrumbs and pepper.
• Portugal: bacalhau à brás (golden cod) and pastéis de bacalhau, where the cod is always shredded.

In almost all of them, shredded cod plays exactly the same role as shredded loin, at a better price.

Shredded cod for hospitality and volume

For restaurants, tapas bars, and workshops, shredded cod is the go-to format: quick desalting, total utilization, and adjusted cost per serving. It's perfect for croquettes, fritters, brandadas, and menu salads without paying the premium for whole pieces. If you work with volume, consult our conditions for professionals.

Home delivery of shredded cod

We ship salted shredded cod throughout the peninsula with refrigerated packaging to maintain the cold chain. It arrives in optimal condition, ready for you to desalt at home according to the recipe you prepare. Cod from Mercat del Ninot, selected piece by piece since 1990.

Guides and recipes

• Cod Flakes: 8 Recipes to Make the Most of Every Gram
• Cod Loins vs. Flakes: Differences, Uses, and Prices
• Esqueixada de Cod: The Catalan Salad with Raw Desalted Cod
• Cod Brandada: Authentic Traditional Catalan Recipe
• Scrambled Cod: Easy Recipe for a Quick Dinner
• Desalting Cod at Home: Exact Times
• Recipes with Shredded Cod: 8 Quick and Tasty Ideas

Related Collections

• Desalted Cod
• Cod Derivatives
• Prepared Dishes
• Salted Products