Unlike traditional trawl fishing methods in which the fish is bruised and damaged, Bacalaos El Barquero catches the cod one-by-one using the hook and line fishing method. They are then kept alive in special tanks in the vessel for a specified period. This prevents the death of fish from the stress reaction to the nets, thus ensuring smooth and white meat without traces of blood.

Once the cod arrives at Bacalaos El Barquero’s processing plant, it is cleaned and gutted before the salting process. It is brine salted first for 2 days. Next, the cod is covered during a limited period with a dry salt with unique mineral properties specially developed by El Barquero.

As Bacalaos El Barquero does not depend on Nordic processors, we control the whole process, ensuring consistent quality during the curing process when the cod acquires the aroma, flavour, texture and flakiness that are the hallmark of our products.

Have you ever wondered why El Barquero’s cod is not stringy? Perfect curing is undoubtedly the key. The salt should not draw out all the moisture or eliminate the minerals.

Each cod fillet weighs exactly the same and equals one serving. This makes it easier to control the cost per serving, and the profit margin no longer depends on the size of the piece cut in the kitchen.

The organoleptic stability of the product is ensured by the one-by-one catch method and processing process used, including cleaning, salting, curing, cutting drying and desalting, making it unique in the market.

READY TO COOK!

The protective atmosphere preserves the appealing appearance and texture of the food and allows for a longer shelf life without any added chemical preservatives or stabilisers.