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.
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!
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.
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.