 Cod and salt.
 Serving size 4.4oz ( 125g) Servings per container 4. Calories 182. Total fat 2g. (3%). Sodium 1.8g (68%). Potassium 45mg , total carbohydrates 25g (8%), protein 50.2g. Not a significant source of calories from fat, saturated fat, cholesterol, dietary fiber, sugars, vitamin A, C, iron and calcium. * Percent Daily Values are based on a 2,000 calorie diet. |
Premium Salt Cod Tenderloins (Solomillos de Bacalao) - Serves 2-4
Requires Soaking - Perfect for 'Bacalao al Pil-pil'$24.95 / SE-01 12.7oz/ 360 g - 1 lb when soaked |
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Average Customer Rating: 4 out of 5
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- Solomillo, the top cut from the cod
- Great for Bacalao al pil-pil
- Reconstitutes to 1 lb of cod after soaking
- USDA inspected
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! Caught in the traditional manner, hand-cleaned and frozen, 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. (more info)
- Solomillo, the top cut from the cod
- Great for Bacalao al pil-pil
- Reconstitutes to 1 lb of cod after soaking
- USDA inspected
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! Caught in the traditional manner, hand-cleaned and frozen, 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.
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