Salted cod
Salted cod is the traditional method of preserving cod and remains one of the most widely used by professionals who prefer to desalt it according to their own requirements.
Buying salted cod in this form allows for greater control over the salt content and ensures the product keeps for a long time.
Benefits of salted cod
- Long-term storage
- Control of the desalination process
- Great culinary versatility
- Various cuts available
Our cuts of salted cod
Salted cod fillet
The salted cod fillet is a clean, uniform cut, highly prized in the catering industry for its versatility. It is characterised by its thickness, is boneless and has a firm texture, making it easy to prepare in a variety of dishes.
It is a format widely used in professional kitchens for individual dishes or more elaborate presentations.
Some of its common uses:
- Grilled cod
- Cod in sauce
- Single-portion plates
Salted cod loin
Salted cod loin is one of the most prized cuts due to its thickness, size and quality. It comes from the central part of the fish and has firm, succulent flesh, making it ideal for main courses.
It is a format widely used in restaurants and establishments specialising in traditional cuisine.
Some of its common uses:
- Baked cod
- Cod in sauce
- Traditional cod recipes
Special salted cod 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 salted cod
Flaked cod is a practical and versatile product, consisting of small pieces of cod ready to be used in a variety of dishes.
It is a very popular choice in the hospitality industry due to its ease of use and excellent performance in the kitchen.
Its most common uses:
- Cod omelette
- Cod croquettes
- Scrambled cod
- Stuffings and stews
Salted 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 amongst restaurants specialising in traditional cuisine and high-quality seafood.
Salted 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?
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