The cod is a white fish belonging to the gadiform family, which includes other species such as whiting or hake. It lives mainly in the north in very salty waters in cold seas with temperatures of below 6°C. It is considered a large predator, which feeds on smaller fish such as eels or herring, as well as zooplankton, worms, molluscs and crustaceans found on the seabed at great depths.
It is medium-sized – although some fish can reach 100 kg in weight and 2 metres in length – and its five fins and tail make it very fast-moving. It is of a greenish colour, with yellowish spots on the upper part of its body and silvery white on the lower part.
Its flesh is very tender and fibrous and rich in proteins of high biological value and contains a wide range of vitamins, phosphorus and Omega-3. It also has a low fat content, as the cod stores its fat reserves primarily in the liver, from which fish oil is obtained.
Considered by many chefs and gourmets to be “the perfect fish”, cod has a unique flavour and, salted or cured, has become one of the essential products of many typical dishes of Galician, Basque, Rioja and Portuguese cuisine.
At Bacalaos Ferro we control every step of the cod processing chain from its fishing at source -preferably line caught during the winter season- and the choice of the factories we work with, to its distribution and sale, after the salting, cutting and packaging we carry out at our Noia facilities; a process always submitted to strict quality controls in order to guarantee a product of the highest quality.
We sell salted cod directly in fillets, in the traditional way, but we also adapt to the needs of our customers and offer new formats, ideal for quick and simple preparation, which perfectly suit the new culinary trends.
At Bacalaos Ferro we produce different cuts to order, subsequently classifying them by thickness and weight, to simplify shopping, cooking and final consumption. Same flavour, different textures for the most demanding palates.
The centre of the best and largest cod fillets. A boneless cut, with a fine texture, which comes in different thicknesses to choose from according to the dish you want to prepare. Ideal for boiling, grilling or baking.
Cod without central bone or tail. Perfect for grilling or baking.
These are narrower and more irregular fillets extracted from the back of the loin. They are generally used in traditional recipes, such as pil-pil cod or Biscay cod.
Small broken pieces from close to the loin. They have a juicy texture that makes them ideal for preparing rice dishes and pies, as well as other more traditional recipes such as cod with garlic.
These are the belly of the cod, located in the lower part near the head. Because they are next to the wing and intestine, and have skin, they contain a jelly that makes them very tasty and juicy pieces. They are generally used for toasts, croquettes, salads, etc.
Portions with a strong flavour extracted from the lower part of the jaw of the cod. They contain a large amount of jelly, which makes them very popular for preparing stews such as pil-pil or dishes with salsa verde.
Extremely tasty piece containing the cheeks, jaw, snout and tongue, rather like the pig's head or "cacheira". Very popular in the traditional market, it is common to find them in light stews or "caldeiradas".
This part of the cod is the least well-known, but has a strong marine flavour. Rediscovered for haute cuisine, their use is increasing every day and they are used in vegetable, mushroom and rice dishes or even fried as snacks.
All our cod comes from Iceland, Norway and the Faroe Islands. Each variety has unique characteristics that make it ideal for different types of recipes.
Around 70% of the product we sell comes from Iceland, one of the richest fishing grounds in the Atlantic. The waters surrounding the country have a stable temperature, and their warm and cold sea currents create ideal conditions for the marine plankton that cod feed on. It is medium-sized and its flesh is very white, dense and sweet. It is considered a true delicacy.
The Northwest Arctic cod, originating from Norway, is longer and a little thinnerthan its Icelandic cousin. It isthe largest in the family, and lives in very cold and clear waters,giving it a unique texture and flavour.
The cod from this North Atlantic archipelago is shorter. Their flesh is dense and fibrous -ideal for consumption in fillets- and is of a pale grey colour. The geographical and hydrographic characteristics of the Faroe Islands make these waters an autonomous ecosystem of great biodiversity, so the diet of the cod in the area is very diverse and they have no need to migrate. As a result, the product from these banks shows rapid growth and genetic characteristics that are different from those of other cod stocks.