These choice boneless cuts represent the best cod offered by the La Bacaladera Company. Use this firm and flaky fish to create the legendary Basque dish, "bacalao al pil pil" and many other classic Spanish recipes.
Our bacalao is semi salted, full pieces of premium cod. Unlike many types of bacalao, it is not fully dried. This makes for a more tender, meatier tenderloin. The skin is retained, key for several traditional Spanish recipes.
Caught in the traditional manner, hand-cleaned and frozen on the fishing boat, the bacalao is brought back to Irun, Spain, where it is meticulously thawed and screened for the highest quality pieces. It is then cut by hand, salted and air-dried to age under daily observation by La Bacaladera’s "maestro." This delicate process produces premium-quality fish replicating the tradition and flavor enjoyed by Spanish men and women for centuries.
To reconstitute the fish:
Place the fillets in the refrigerator for 24 hours in a bath of cold water. Submerge with the skin side facing up and change the water every 6-8 hours. Following their bath, the fish should be approximately 3cm thick and have a cumulative weight of 1 pound.