Our salt cod trimmings are 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 cod is obtained through line and hook fishing. Before using, salt cod needs to be desalted. To do this, place the cod in a bowl, cover it with water, and refrigerate for 48 hours, changing the water four times a day. Remove any bones from each fillet using tweezers, and check that all pieces are clean of any scales left on the skin. Once desalted, you can use the cod in a variety of Spanish and Portuguese recipes, such as croquetas or grilled with a piperade sauce.
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