Delicate, tender bacalao is central to Spanish cuisine. Our line-caught cod is salt cured in the Basque Country, then carefully desalted until it is ready to cook. These premium bacalao cooking fillets are ideal for cod croquetas, tortilla española potato omelets, traditional cod cakes, paellas and pasta. Another classic dish is to serve thin slices raw with fresh bread, drizzled with extra virgin olive oil.

Our bacalao cooking pieces are desalted and ready to cook and serve. These are fairly large fillets, and can be breaded and served as bacalao frito. Chop or dice the desalted cod for recipes like croquetas or cod cakes.

We sought out the finest bacalao from a sustainable source, and we found it in the Basque Country! Our partners are fanatics about quality, using only line-caught cod from the Faroe Islands. The cod from this area is certified sustainable by the Marine Stewardship Council. And because they are line-caught, the fish do not suffer in nets, which damages the quality of the cod.

Once on shore, each cod is packed in sea salt. As it loses water, the concentration of Omega 3 increases, a sure sign of quality and flavor. After 90 days of salt curing the bacalao is soaked in pure, fresh water until it reaches the perfect mild saltiness and is ready to cook. At this point the cooking pieces are packed carefully and flash frozen so they are preserved and ready for you to cook at home.

Bacalao is central to Spanish cuisine and has been for centuries. Because it was easily preserved and transported, it became a staple across the country. The Basque region is known for the finest bacalao recipes, because much of the cod originally arrived in its ports before salting.

Simply thaw the bacalao cooking pieces in the refrigerator and you are ready to prepare a number of classic Spanish recipes. This cut is ideal for use in paella, croquetas, pastas and savory salads.