Desalted cod
Desalted cod is one of the most popular choices in the hospitality industry due to its convenience and quick preparation. Our controlled desalting process enables us to offer a ready-to-cook product whilst retaining the characteristic texture and flavour of cod.
We work with a range of formats to suit restaurants and fishmongers.
Benefits of desalted cod
- Ready-to-cook product
- Time-saving in the kitchen
- Uniform and controlled desalination
- Various cuts available
- Formats tailored to the professional channel
Our cuts of desalted cod
Desalted cod central fillets
Desalted cod central fillets are characterised by their thickness and are highly prized in the catering industry for their versatility. They are a clean cut, free from bones, with a firm texture that makes them easy to prepare in a variety of dishes.
Desalted cod loins
Desalted cod loins are the central part of the fish. They are notable for their thickness, firm texture and large size, which makes them ideal for main courses.
Special desalted loin for Pil-Pil
The cod loin specially selected for pil-pil is chosen for its natural gelatine, which helps to create a perfect emulsion when preparing this traditional recipe.
This format is specially designed for restaurants that prepare pil-pil cod, as it makes it easier to thicken the sauce and ensures the best possible result when cooking.
Flaked desalted cod
Desalted cod crumbs are a practical and versatile solution for dishes where the fish is served flaked. They are widely used in the catering industry due to their ease of use and excellent performance in the kitchen.
Desalted cod cheeks
Cod cheeks are one of the most prized ingredients in Basque cuisine. They are noted for their gelatinous texture and their ability to thicken sauces naturally.
This product is in high demand in restaurants specialising in traditional cuisine and high-quality seafood.
Desalted cod tripe
Cod tripe is a highly prized part of the fish due to its gelatinous texture and intense flavour. It is mainly used in traditional recipes, where the cod adds depth and character to the dish.
It is a common ingredient in traditional cuisine and hearty stews.
Common uses:
- Cod tripe in sauce
- Traditional stews
- Basque cuisine dishes
Do you have any questions?
Get in touch with us and we’ll sort them out for you.