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Delivery to: Metro Manila

Bacalao Salted Premium Loins EL BARQUERO

A class of its own

PHP 2,700.00
1
4 servings
Only 7 available
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(Wednesday Apr 24 , 2024)
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This bacalao, or bacalau, is tender and beautifully salted. Caught and cured in Aturias, Spain, El Barquero makes sure that all of their fish are meticulously processed, with only the best equipment and methods.

TASTING NOTES FROM THE CURATOR

El Barquero Bacalao are fished one by one with a hook, instead of “trawled,” which usually results in damaged fish. The fish are then immediately transferred to special pools within the ship, and within a few hours of being caught, are deep-frozen. This is done instead of putting them on ice, preserving the texture and quality.

The fish are then brined for two days, then put in dry salt for a controlled period of time. Desalination is done in their own processing plants with special technology, and with water at controlled temperatures and a specific pH level.

This salted cod from El Barquero has an elegant and subtle aroma, with a tender and meaty flesh that is bright and white. Its texture is beautifully solid, and smooth and creamy, with perfect flaking. It has a delicate taste, and mild and milky flavor. It’s also perfectly salted, with only hints of salt coming through.

PREPARATION

There are many ways to prepare salted cod. One of which is the classic Bacalao a la Vizcaina, a bacalao stew popular in Spain and Portugal, and usually eaten on Good Friday. But not strictly, though, so serve it whenever you want!

Every family has their own version of this salted cod stew, and here is a simple one. Easy to follow, doesn’t dwarf the succulence of the cod, and so absolutely delicious!

  • Slice your El Barquero Bacalao into big chunks (they will shrink a little in the stew)
  • Coat the bottom of a deep pan with olive oil. Add in some of your diced onions and sauté.
  • Spread the onions on the bottom of the pan, and lay some thinly sliced potatoes on top.
  • On top of the potatoes, layer your salted cod. And top of your cod, layer on some whole red pepper (sliced in a way that will let them lay flat).
  • Dilute paprika with a little bit of water, and pour it over your layers. This recipe does not have tomatoes, but feel free to add if you wish.
  • If you are cooking for many, you will have more ingredients. Keep doing the layering process, ending with sliced potatoes on top of diced onions. Do not add more water at this time. Your ingredients will have enough liquid to form the stew.
  • Cover and cook on low heat until potatoes are tender, around 4 hours.
  • Once the liquid has almost completely dried up, only then will you add water.
  • Garnish with more red pepper slices and olives. Serve, and enjoy!

THE GOOD FISH

Because cod is a white fish, it’s low in fat content. Its meat is bursting with health benefits, like proteins and a variety of important vitamins (B1, B2, B6 and B9, D, E and A). It also contains carbohydrates and good fats, both of which help in energy production and the formation of red blood cells, which are important to the successful functioning of our bodies.

It’s also, most notably, high in Omega 3, the fatty acid that prevents heart disease, Alzheimer’s, and high blood pressure. It also contains potassium, phosphorus, and magnesium, which all benefit muscular activity, the nervous system, and immune system.

Storage Instructions

Fresh fish will arrive to you in designated Styrofoam boxes with shaved ice. Kindly store in your fridge as soon as received.

For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.

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