Our history

September 1989.

That date would mark the personal and professional trajectory of Laudelino González (Lalo) . At just twenty years old, he arrived from his hometown in Palencia to the great city of Barcelona, ​​with no prior experience but eager to work and learn.

It was then that he started at Teo's salted fish stand, located in the old Ninot Market , where he learned all the secrets of the trade from Timoteo Cajigal .

Teo will teach you about the importance of donating good service to restaurants in the area , whom you contact daily by phone.
After several years of hard work and after Lalo consolidated his training, the time for Teo's retirement has arrived. It's going to be key, when Lalo is going to assume the transfer of the business, he will tell you what it is like next day: Bacalalo.

At Bacalalo we specialize in cod, Cantabrian anchovies, salted fish, preserves, smoked fish , and, more recently, we have added a carefully selected variety of homemade prepared dishes to our selection of star products.

We like to think we're experts at treating all our customers with professionalism and friendliness, both hospitality professionals and those who visit us daily at our stall at the Ninot Market in Barcelona .

We also offer a tailored service for local bars and restaurants , which we supply daily with our own fleet of bicycles and refrigerated vans, thus contributing to environmental protection.

“Our passion is to always be at the service of the customer.” – Lalo (Laudelino González).