Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts.
This style of cod, bacalao verde, is not as heavily salted as traditional types.
However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times.
|Nutrition -||Per 100g|
|Energy||1422kJ / 340kcal|
|of which saturates||0.5g|
|of which sugars||0g|
|* Typical values per 100g|
Bacalaos Alkorta are based in the heart of the Basque Country between Bilbao and San Sebastian and have been processing cod for nearly 40 years. They produce a wide range of different cuts of the fish, each of which is appropriate to a particular recipe, as well more heavily salted and de-salted cuts of cod.
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