21 products
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.
Gourmet assortments and packs are curated selections of the best seafood: a way to discover, give as a gift, or enjoy various specialties in a single batch, without having to choose between them. Instead of buying product by product, a gourmet basket brings together Cantabrian anchovies, gildas, premium preserves, salted fish, or caviar in a set designed so that every bite makes sense. Since 1990, at the Mercat del Ninot in Barcelona, we select each reference with the same criteria we would choose for our own table: verifiable origin, artisanal preparation, and measured salt point. This collection brings together our assortments, batches, and gift baskets so you can find the exact format you are looking for, whether for yourself, for a demanding foodie, or for a corporate gift that will be remembered.
What is a gourmet seafood assortment or pack?
A gourmet assortment is not a box with loose products: it is a selection with intent. Each batch combines categories that complement each other in flavor, texture, and intensity, designed to build a complete appetizer or tasting experience. Compared to individual purchases, a gourmet pack offers three clear advantages: you save time choosing, you discover references you might not have tried separately, and, in many cases, you get a better price for the set. It's the simplest way to go from "buying a can" to "setting up a table with discernment."
What occasions are gourmet packs suitable for?
Versatility is the great strength of a good assortment. They work as a gourmet gift for someone who loves good food, as a Christmas hamper for home or for the company, as a thank you gift for a client, or as the basis for a tasting among friends. The same batch can be the center of a Sunday vermouth, the appetizer for a special dinner, or the gift that makes it clear you've chosen wisely. If you are unsure about formats depending on the occasion, our guide gourmet baskets 2026 comparison by budget helps you get it right without overspending or underspending.
Gourmet gift for seafood lovers
Giving well-chosen food says a lot. A seafood assortment is the perfect gift for the foodie who already has everything: it's not just another object, it's an experience that is shared and remembered. Compared to generic supermarket baskets, an artisanal batch conveys that you've looked for real quality, not filler. If you want ideas to impress without falling into clichés, on the blog we've gathered 25 gourmet gift ideas to surprise a foodie, with proposals for all tastes and budgets.
What our assortments usually include
Each batch is built from high-value seafood categories. These are the families that appear most often in our assortments:
- Cantabrian anchovies: the star bite, with clean fillets and slow curing. You can also find them loose in Cantabrian anchovies.
- Gildas and appetizers: the classic skewer of guindilla pepper, anchovy, and olive, ideal for whetting the appetite. More options in gildas and appetizers.
- Premium preserves: mussels, sardines, ventresca (tuna belly), cockles, or razor clams from artisanal canneries. Catalog in gourmet preserves.
- Caviar and roe: the touch of luxury for a high-end tasting, in Caspian caviar.
- Salted and smoked fish: cod, eel, or smoked salmon that provide intensity and contrast.
We always speak in terms of category: the exact composition of each assortment appears in its description. The important thing is that no reference is included as "filler": all pass the same quality filter.
How to choose a good canned food batch
Not all assortments are worth the same. To distinguish a carefully curated batch from a marketing one, look for four signs: product origin (fishing area, cannery, designation), preparation (artisanal or industrial), coherence of the selection (that the products complement each other), and real value for money, not an expensive wrapping with mediocre product inside. A good basket is noticeable from the first bite, not from the ribbon. If you want to see the difference compared to large supermarkets, read why foodies choose artisanal baskets over El Corte Inglés.
Gourmet baskets by budget
There's an assortment for every budget, and the key is to maximize quality within your range, not to spend more just for the sake of it. An entry-level batch is more than enough as a small gift; an intermediate one allows combining anchovies, gildas, and preserves; and a superior format incorporates caviar or limited edition references. To understand what truly changes at each level, this comparison of seafood baskets from €50 to €500 breaks down what to expect at each price point, and our gourmet gift box from €30 to €60 gathers the best entry-level options.
Gourmet Christmas hamper
The gourmet Christmas hamper is one of the times of the year when a good assortment makes a difference, both at home and in the company. Compared to the usual Christmas batch —generic cold cuts and industrial nougat—, a seafood selection surprises and is truly enjoyed at the holiday table. For companies giving gifts in volume, early planning is key: stock, personalization, and deadlines are best finalized in autumn. We review the best options in our guide to gourmet Christmas hamper 2026: 12 premium batches for business and home.
Artisanal quality from Mercat del Ninot
We have been in the Mercat del Ninot, one of Barcelona's benchmark markets, since 1990, and that market root is what defines each assortment. We know the producers, we taste before incorporating, and we discard what does not meet our standards. We don't sell "baskets": we sell seafood product selected by people who have been handling it for thirty years. That's the difference between a batch put together by an algorithm and one put together by a market stall with a name and a face.
Assortments for tasting and discovering
Beyond a gift, an assortment is the best way to discover without committing to a large format. If you are undecided between brands of the same product, a tasting pack allows you to compare at home and decide which one deserves to enter your pantry. It is the ideal gateway for those who want to educate their palate in seafood products: you try various intensities, various origins, and various textures in a single purchase.
Personalization and corporate gifts
For companies, a seafood assortment is a corporate gift that stands out from the crowd. We work on customizing batches according to budget, number of units, and level of detail —from personalized cards to tailor-made selection of references—. If you are managing an order for clients or your team, it is advisable to anticipate: in the guide to gourmet corporate gifts, differentiating baskets by budget, we explain how to choose the batch that best represents your brand without falling into generic options.
Shipping and conservation
We prepare each assortment with careful packaging so that it arrives in perfect condition, and we work with delivery times designed for both last-minute gifts and planned corporate orders. Most preserves and semi-preserves keep well at room temperature until opened; references that require refrigeration are indicated in their description. Our recommendation: if it's a gift, allow a few days' margin during high-demand campaigns like Christmas to ensure availability of the most requested batches.
