Our salt cod loin is of the highest quality, sourced from Icelandic origin and carefully prepared by Bacalaos Ederpesca in Gipuzkoa, a family-owned salt cod specialist. This company is renowned for its expertise in the sector and supplies some of the best restaurants in Spain. The salt cod loin is particularly thick and tender, with very few small bones to pick out. It is salt-cured in the traditional Spanish way in Gipuzkoa for 21 days using pure, natural sea salt. Before using, the salt cod needs to be desalted by soaking it in water for 48 hours, changing the water four times a day. This process will help to remove excess salt from the cod. Once desalted, you can remove any remaining bones from each fillet using a pair of tweezers.
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