WHAT IS SALT COD? Our salt cod trimmings are from Icelandic origin but salted and carefully prepared by Bacalaos Alkorta in Gipuzkoa, a family owned salt cod specialist with more than 40 years of experience. Bacalaos Alkorta are one of the most prestigious companies in this sector and supply some of the best restaurants in Spain. This is 'extra' quality salt cod loin, so the quality is the best available. The meat is particularly thick and tender and there are very few small bones to pick out. The cod is salt-cured in the traditional Spanish way in Gipuzkoa for 21 days using pure, natural sea salt. HOW TO PREPARE SALT COD Salt cod needs desalting before using. You will need to desalt the bacalao in advance by placing it in a bowl and covering it with water for 48 hours. Keep the bowl in the fridge, changing the water four times per day. This process will flush away all the salt from the cod. Make sure you remove any bones from each fillet with the help of a pair of tweezers. You can do this by running your finger across the flesh and check that all pieces are clean of any scales left on the skin. HOW TO COOK SALT COD Bacalao is used in thousands of Spanish and Portuguese recipes. Why not try it in some croquetas or simply grilled with a piperade sauce. It’s uses are endless! HOW TO STORE SALT COD Keep refrigerated. Once opened store in the refrigerator and use within 3 months. Unopened, our salt cod has 1 year shelf life from date of manufacture.
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