Whole Cod
Whole piece of cod cut in half, salted and cured. Base for the preparation of regional dishes according to the traditions of each country.
SPECIE: Cad ( Gadus Morhua )
FISHING ZONE: Northwest Atlantic ( FAO 27 )
CONSERVATION:between 0ºC and 5ºC
Cod fillets
Open cut of the salted cod, selecting the juiciest part and avoiding the bones.
SPECIE: Cod ( Gadus Morhua )
FISHING ZONE: Atlántico Noroeste ( FAO 27 )
CONSERVATION: between 0ºC and 5ºC
Cod Loin
A white, firm texture containing no bones, the cod loin is taken from the centre piece of the fish and is used in high quality culinary.
SPECIE: Cod ( Gadus Morhua )
ZONA DE PESCA: Northwest Atlantic ( FAO 27 )
CONSERVACIÓN: between 0ºC and 5ºC
Cod Tacos
Its quality, thickness and size allow a wide variety of preparations and ensures excellent performance, obtained from the central part of the cod are ideal for the restorer.
SPECIE: Cod ( Gadus Morhua )
FISHING AREA: Atlántico Noroeste ( FAO 27 )
CONSERVATION: between 0ºC and 5ºC
Cod Pieces
High quality cut pieces containing no skin and bone and are an ideal ingredient in omelette, croquet potatoes and ‘ajoarriero’
SPECIE: Bacalao ( Gadus Morhua )
FISHING AREA: Northwest Atlantic ( FAO 27 )
CONSERVATION: entre 0ºC y 5ºC
Kokotxas
Popular for its texture, this is the muscle between the two inferior jaw bones of the fish.
SPECIE: Bacalao ( Gadus Morhua )
FISHING AREA: Northwest Atlantic ( FAO 27 )
CONSERVATION: between 0ºC and 5ºC
Aunque la mayoría de nuestra producción parte del bacalao Gadus Morhua del Atlántico Noreste ( FAO 27), también trabajamos con otras especies tales como:
BACALAO GADUS MACROCEPHALUS, MOLVA-MOLVA, POLLACHIUS VIRENS, MICROMESISTIUS POUTASSOU, MOLVA DYPTERYGIA, etc…