• 1 lb of cod fillets when soaked
• Great for Bacalao al pil-pil
• Top cut of cod, solomillo
• USDA inspected

Spanish fishermen catch these fish in the traditional manner using their own boats. The freshly caught fish is immediately hand-cleaned and packed in sea salt. This method has been used by these fishermen for centuries. The result is a firmer fish that is flakier when cooked. (more info)

• 1 lb of cod fillets when soaked
• Great for Bacalao al pil-pil
• Top cut of cod, solomillo
• USDA inspected

Spanish fishermen catch these fish in the traditional manner using their own boats. The freshly caught fish is immediately hand-cleaned and packed in sea salt. This method has been used by these fishermen for centuries. The result is a firmer fish that is flakier when cooked.

When you see the characteristic spots and stripes on the skin you will recognize that these gourmet pieces of bacalao are authentic, and not just a cod look-alike. The skin is retained so that you will experience the delicate flavor at its best.

The natural fish with its skin on is essential for several dishes, such as bacalao al pil pil (dried cod in a creamy garlic sauce), where the gelatinous layer between the skin and the flesh combine with olive oil to make a magnificent sauce.

The thin "solomillo" filets will grow to about a pound when soaked. Place the fillets in the refrigerator in a bath of cold water for 48 hours. Submerge with the skin side up, changing the water about every 6-8 hours. After soaking, the fish should be about 3 cm thick. You cannot over soak them. (close)