{"id":904,"date":"2017-02-02T18:09:28","date_gmt":"2017-02-02T18:09:28","guid":{"rendered":"https:\/\/terradobacalhau.com\/wp\/?page_id=904\/"},"modified":"2017-09-26T09:26:21","modified_gmt":"2017-09-26T09:26:21","slug":"faqs","status":"publish","type":"page","link":"https:\/\/terradobacalhau.com\/en\/faqs\/","title":{"rendered":"FAQS"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; fullwidth=&#8221;on&#8221; admin_label=&#8221;Section&#8221;][et_pb_fullwidth_slider admin_label=&#8221;Fullwidth Slider&#8221;][et_pb_slide background_image=&#8221;https:\/\/terradobacalhau.com\/wp\/wp-content\/uploads\/2016\/04\/header-faqs.jpg&#8221; background_position=&#8221;center_right&#8221; use_bg_overlay=&#8221;off&#8221; use_text_overlay=&#8221;off&#8221; header_font=&#8221;||||&#8221; body_font=&#8221;||||&#8221; custom_button=&#8221;off&#8221; button_icon_placement=&#8221;right&#8221; button_on_hover=&#8221;on&#8221;] [\/et_pb_slide][\/et_pb_fullwidth_slider][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;Section&#8221;][et_pb_row admin_label=&#8221;Row&#8221;][et_pb_column type=&#8221;4_4&#8243; parallax=&#8221;off&#8221; parallax_method=&#8221;on&#8221;][et_pb_accordion admin_label=&#8221;Accordion&#8221;][et_pb_accordion_item title=&#8221;What is Terra do Bacalhau&#8221; open=&#8221;off&#8221;]<\/p>\n<p><strong>Terra do Bacalhau<\/strong> is a limited selection of Norwegian salted, cured cod, originating from the cold, clear waters of Northern Norway, and selected through strict quality criteria.<\/p>\n<p><\/p>\n<p>The cod used in <strong>Terra do Bacalhau <\/strong>is caught between January and March, the period when the fish is at its best.<\/p>\n<p><\/p>\n<p>All of the cured cod sold under the brand <strong>Terra do Bacalhau <\/strong>is made from fresh raw material of cod, <strong>gadus morua, <\/strong>and then cured in salt for 9 months.<\/p>\n<p><\/p>\n<p>Choosing the quality of <strong>Terra do Bacalhau<\/strong> guarantees that the cod will flake perfectly when served &ndash; like only true cured cod does.<\/p>\n<p>[\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;How to soak&#8221; open=&#8221;on&#8221;]<\/p>\n<p>Salt cod is dried, salted cod that needs to be re-hydrated and de-salted before use. The time to soak ready-to-cook cured cod depends which part of the fish you are soaking and also its size. There are however some general tips on how to soak your cod perfectly ready-to-cook.<\/p>\n<\/p>\n<ul>\n<li>Rinse superfluous salt off from the fish by running cold tap water over the fish.<\/li>\n<li>Place the fish in a container that goes into the refrigerator. The fish skin should be facing up.<\/li>\n<li>Change the water every 24 hours, always with cold water.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<\/p>\n<p><strong>Tips: Whole, cut fish<\/p>\n<p> <\/strong><\/p>\n<\/p>\n<p>Recommended soaking time is 3 to 4 days. In the mean time check the thinnest parts, with around 1 cm thickness, by tasting them. Take them out if they are done, and leave the thickest pieces to soak the whole time.<\/p>\n<\/p>\n<p><strong>&nbsp;<\/strong><\/p>\n<\/p>\n<p><strong>Tips: Cured shredded cod &ldquo;desfiado&rdquo;, tongues and swim bladder.<\/p>\n<p> <\/strong><\/p>\n<\/p>\n<p>Rinse in cold water, then leave to soak in cold water between 12 and 15 hours. The fish can be prepared immediately.<\/p>\n<\/p>\n<p>&nbsp;<\/p>\n<\/p>\n<p><strong>Tips: CodBag<\/strong><\/p>\n<\/p>\n<ul>\n<li>Unscrew the cap, tear off the safety protection and fill the Codbag with cold water up to the indicated mark.<\/li>\n<li>Screw the cork and place in the refrigerator.<\/li>\n<li>Change the water every 24 hours.<\/li>\n<\/ul>\n<p><strong>Soaking time Codbag: <\/strong><\/p>\n<\/p>\n<p>CodBag loins, with or without loins: 3 to 4 days<\/p>\n<p> CodBag Shredded &ldquo;Desfiado&rdquo;: 12 to 24 hours.<\/p>\n<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;Why Soak&#8221; open=&#8221;off&#8221;]<\/p>\n<p><strong>More weight, more recipes<\/strong><\/p>\n<p>When the cod is soaked it normally draws water at the same time as it is letting out salt, and thereby increases the weight by up to 30%*.<\/p>\n<p>A real cured cod can easily be recognized from fresh cod because cured cod, when soaked, will get a looser fiber structure and, therefore, obtain the delicate and sought after flaking of the fish meat.<\/p>\n<p>*Study made by NOFIMA \u2013 <a href=\"http:\/\/www.nofima.com\">www.nofima.com<\/a><\/p>\n<p>[\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;The importance of a good cure&#8221; open=&#8221;off&#8221;] To get the best quality it is important that cured cod from <strong>Terra do Bacalhau <\/strong>is cured in salt for 9 months. This ensures the cod obtains a unique, cured taste, a light straw yellow colour and flakes perfectly after preparation. [\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;How to store&#8221; open=&#8221;off&#8221;]<\/p>\n<p>Cured cod in its dry state should be stored in the packaging in a cool, dark place (between 0- 7\u00baC).<\/p>\n<p>After the fish is soaked, it should be prepared immediately or stored in the freezer. Dried cured cod should not be stored in the freezer.<\/p>\n<p>[\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;Where do we ship?&#8221; open=&#8221;off&#8221;]<\/p>\n<p>Realizamos entregas para os seguintes pa\u00edses da Comunidade Europeia:<\/p>\n<p>Portugal, Spain (mainland), Germany, Poland, Czech Republic, France, United Kingdom, Belgium, Netherlands, Luxembourg, Austria, Slovenia, Denmark, Slovakia, Lithuania, Hungary, Italy, Ireland, Sweden, Estonia, Latvia, Croatia, Finland, Romania, Bulgaria<\/p>\n<p>Os nossos itens ser\u00e3o transportados pela Chronopost. Ap\u00f3s a sua encomenda ser\u00e1 informado dos tempos de entrega, sendo que em m\u00e9dia rondam os 2-4 dias \u00fateis dependendo do seu destino.<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;Cost and shipping timings&#8221; open=&#8221;off&#8221;]<\/p>\n<table border=\"0\">\n<tbody>\n<tr>\n<td>Country \/ Zone<\/td>\n<td bgcolor=\"#E0E0E0\">Delivery<\/td>\n<td>0 &#8211; 3 Kg<\/td>\n<td>3 &#8211; 5 Kg<\/td>\n<td>5 &#8211; 10 Kg<\/td>\n<td>10 &#8211; 20 Kg<\/td>\n<td>20 &#8211; 30 Kg<\/td>\n<\/tr>\n<tr>\n<td>Portugal<\/td>\n<td bgcolor=\"#E0E0E0\">2-3 days<\/td>\n<td>3,68 \u20ac<\/td>\n<td>4,10 \u20ac<\/td>\n<td>4,62 \u20ac<\/td>\n<td>5,25 \u20ac<\/td>\n<td>6,09 \u20ac<\/td>\n<\/tr>\n<tr>\n<td>Spain (mainland)<\/td>\n<td bgcolor=\"#E0E0E0\">2-3 days<\/td>\n<td>12,84 \u20ac<\/td>\n<td>13,99 \u20ac<\/td>\n<td>18,65 \u20ac<\/td>\n<td>24,50 \u20ac<\/td>\n<td>35,37 \u20ac<\/td>\n<\/tr>\n<tr>\n<td>Zone 1<\/td>\n<td bgcolor=\"#E0E0E0\">4-5 days<\/td>\n<td>13,04 \u20ac<\/td>\n<td>17,37 \u20ac<\/td>\n<td>18,43 \u20ac<\/td>\n<td>20,56 \u20ac<\/td>\n<td>26,87 \u20ac<\/td>\n<\/tr>\n<tr>\n<td>Zone 2<\/td>\n<td bgcolor=\"#E0E0E0\">5-6 days<\/td>\n<td>13,49 \u20ac<\/td>\n<td>19,19 \u20ac<\/td>\n<td>20,80 \u20ac<\/td>\n<td>23,19 \u20ac<\/td>\n<td>32,10 \u20ac<\/td>\n<\/tr>\n<tr>\n<td>Zone 3<\/td>\n<td bgcolor=\"#E0E0E0\">4-5 days<\/td>\n<td>13,72 \u20ac<\/td>\n<td>19,53 \u20ac<\/td>\n<td>20,75 \u20ac<\/td>\n<td>23,60 \u20ac<\/td>\n<td>31,07 \u20ac<\/td>\n<\/tr>\n<tr>\n<td>Zone 4<\/td>\n<td bgcolor=\"#E0E0E0\">6-7 days<\/td>\n<td>15,39 \u20ac<\/td>\n<td>22,41 \u20ac<\/td>\n<td>23,82 \u20ac<\/td>\n<td>26,15 \u20ac<\/td>\n<td>35,19 \u20ac<\/td>\n<\/tr>\n<tr>\n<td>Zone 5<\/td>\n<td bgcolor=\"#E0E0E0\">6-8 days<\/td>\n<td>18,74 \u20ac<\/td>\n<td>27,02 \u20ac<\/td>\n<td>29,27 \u20ac<\/td>\n<td>32,65 \u20ac<\/td>\n<td>40,76 \u20ac<\/td>\n<\/tr>\n<tr>\n<td>Zone 6<\/td>\n<td bgcolor=\"#E0E0E0\">6-7 days<\/td>\n<td>18,74 \u20ac<\/td>\n<td>27,02 \u20ac<\/td>\n<td>29,27 \u20ac<\/td>\n<td>32,65 \u20ac<\/td>\n<td>40,76 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Zone 1 &#8211; Germany<br \/>\nZone 2 &#8211; Poland, Czech Republic<br \/>\nZone 3 &#8211; France, United Kingdom, Belgium, Netherlands, Luxembourg, Austria<br \/>\nZone 4 &#8211; Slovenia, Denmark, Slovakia, Lithuania, Hungary<br \/>\nZone 5 &#8211; Italy, Ireland, Sweden, Estonia, Latvia, Croatia<br \/>\nZone 6 &#8211; Finland, Romania, Bulgaria<\/p>\n<p>[\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;Returns&#8221; open=&#8221;off&#8221;]<\/p>\n<p><strong>Returns for change of mind<\/strong><\/p>\n<p>If you decide to return your order because you have changed your mind you have the opportunity to do so within 8 days of receiving the product. You must pay the delivery charge and the cost of return. You must return the parcel in its original condition without having broken the seal.<\/p>\n<p><strong>Return for faulty product\/mistake\/or in bad condition.<\/strong><\/p>\n<p>We would be very sorry if any item deteriorates during transport or that we have made a mistake in packing. Please let us know the circumstances and return the product safely packed in plastic. We will refund the cost of the item and the return postage cost, or will send you a replacement without any extra charge once we have solved the problem.<\/p>\n<p>Return address<\/p>\n<p>Rua Jos\u00e9 M Vinhais 49<br \/>\n2830-466 Palhais \u2013 Portugal<\/p>\n<p>[\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;Customer service &#8221; open=&#8221;off&#8221;]<\/p>\n<p>Contact us through: <a href=\"mailto:info@terradobacalhau.pt\">info@terradobacalhau.pt<\/a><\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Terra do Bacalhau is a limited selection of Norwegian salted, cured cod, originating from the cold, clear waters of Northern Norway, and selected through strict quality criteria. The cod used in Terra do Bacalhau is caught between January and March, the period when the fish is at its best. All of the cured cod sold [&hellip;]<\/p>\n","protected":false},"author":6076,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"_links":{"self":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/pages\/904"}],"collection":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/users\/6076"}],"replies":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/comments?post=904"}],"version-history":[{"count":14,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/pages\/904\/revisions"}],"predecessor-version":[{"id":1768,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/pages\/904\/revisions\/1768"}],"wp:attachment":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/media?parent=904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}