Classic cured whole cod, Chef’s Selection – cut (aprox. 3kg – 19€/kg)

51.00

Prime quality cured cod (gadus morhua), chosen by our chefs, already cut and packed. Enjoy until the last flake.

Available in a limited quantity only, this is the real gadus morhua. Cured cod in a superior quality, caught by line from local boats, and manufactured by hand from fresh raw material, then cured for 9 months in salt.

Our product contains only two natural ingredients: Cod and salt.

Loins: Perfect for grilling or frying.
Medium sized parts: Prepare whole, in parts or as small loins.
Thin parts: For dishes which require a shredded cured cod.

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SKU: 102007 Category:

Description

Soaking

The recommended average time to soak a whole, cut cured codfish is between 3 to 4 days in the refrigerator. Change water every 12 hours. In the meantime, take out the thinner parts (thiner parts and tail) after 1 day of soaking.

Recipe suggestions

Loins
Bacalhau à Zé do Pipo (Codfish with mashed potatoes baked in the oven); Bacalhau à Lagareiro (Codfish with olive oil and garlic baked in the oven); Bacalhau com todos (Boiled Codfish, potatoes, carrots, chickpeas and egg); Cataplana de Bacalhau (Codfish stew with clam, tomato, onion, red pepper and garlic); Bacalhau grelhado (Grilled Codfish); Lombo de Bacalhau envolto em presunto (Codfish rolled in ham)

Medium sized parts
Caldeirada de Bacalhau (Codfish stew with potatoes, green and red peppers, onion, tomato and garlic); Espetada de Bacalhau (Codfish skewer); Bacalhau lascado com grelos (Codfish flakes with turnip greens); Poejada de Bacalhau (Codfish flakes with toasted bread and fresh grapes); Bacalhau em polme de açafrão (Fried Codfish with saffron); Bacalhau guisado (Codfish stew with chickpeas, tomato and coriander)

Thin parts
Arroz de Bacalhau (Codfish rice); Açorda de Bacalhau (Codfish with bread, olive oil, onion and coriander); Bacalhau à Brás (Shredded codfish with fried potatoes, eggs and olives); Pastéis de Bacalhau (Codfish cakes); Bacalhau com natas (Shredded codfish, mashed potatoes and cream, baked in oven); Hambúrguer de Bacalhau (Codfish burger).

Additional information

Weight 3.5 kg
Chefe

Hélio Loureiro, Vitor Sobral

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