Salt Cod Thick Loin 500g

Description

WHAT IS SALT COD LINGOTE?

“Lingote” or “thick cod loin” is one of the most sought-after cuts of bacalao. Taken from the thickest part of the cod loin, it is carefully hand cut into rectangular blocks. Its name lingote meaning “ingot” in Spanish, referring to its distinctive shape. This premium cut contains large, meaty flakes with a rich, succulent texture that remains beautifully juicy after cooking.

Because it comes from the very centre of the loin, the lingote has a naturally high flesh to bone ratio with very few pin bones, making it easier to prepare and ideal for elegant presentation. Its generous thickness allows it to be roasted, grilled or pan fried without drying out, making it the preferred choice for many professional chefs. Salt cured for 21 days using pure natural sea salt, it develops the deep, clean flavour and firm texture that define exceptional Spanish cod

The ideal choice for traditional Spanish and Portuguese recipes such as Bacalao al Pil Pil, Bacalao a la Vizcaína, or Bacalhau à Lagareiro. It is equally delicious gently confit in olive oil, roasted or grilled, and served with seasonal vegetables, peppers, chickpeas or potatoes.

Our salt cod is Icelandic in origin but salted and carefully prepared by Bacalaos Ederpesca in Gipuzkoa, a family owned salt cod specialist.

HOW TO PREPARE SALT COD

Salt cod must be desalted before cooking. As the lingote is a particularly thick centre-cut piece, place it in a bowl, cover with cold water and refrigerate for 48 hours, changing the water four times per day. This gradual process removes the excess salt while preserving the cod’s firm texture and delicate flavour.

Before cooking, check for any remaining pin bones by gently running your fingers over the flesh and remove them with kitchen tweezers if necessary. Also ensure any loose scales have been removed from the skin.

HOW TO STORE SALT COD

Keep refrigerated – once opened maintain storage in the refrigerator

2 year shelf life from date of manufacture