Icelandic Salt Cod Tails — Gadus Morhua

Icelandic cod tails, traditionally salt-cured: genuine Gadus morhua, ideal for frying, battering and stews. Quick desalting. Excellent price per kilo.

How to desalt

Rinse and soak in cold water in the fridge for 24 to 36 hours, changing the water every 8 hours.

Ideas to enjoy them

• Fritters and battered cod.
• Stewed with potatoes.
• Ajoarriero (cod with garlic, peppers and tomato).

Storage

Keep refrigerated. Once desalted, cook within 1-2 days or freeze.

Salted cod (not desalted): stays in perfect condition for about 1 month in the refrigerator (cool, dry place). Once desalted: consume within 2–3 days, refrigerated. The best-before date is on the label of each piece.

Authentic Gadus morhua: the real Atlantic cod, not substitute species — the label says so.
Origin Iceland: cold, clean waters of the Northeast Atlantic, the global benchmark for cod quality.
The smart cut: the tail is meaty, thinner, and uniform in thickness — it desalinates faster than the loin and is just as tasty fried or stewed.
Traditional curing: salt-ccured to concentrate the flavor, without additives — just cod and salt.
Excellent value for money, especially when buying by the kilo.
Selected by SalazonArte, cod specialists at the Central Market of Valencia.

Flavor: intense and authentic, with the depth of North Atlantic cured cod — more expressive than any fresh cod.
Texture: firm and meaty, flaking into juicy pieces when cooked; its thinner cut makes it ideal for quick cooking.
Aroma: clean and marine, typical of well-executed curing.

Vacuum packed, approximately 1 kilogram.

Average values per 100 g
Energy: 520 kJ / 124 kcal
Fat: 1.5 g — of which saturates: 0.3 g
Carbohydrate: 0 g — of which sugars: 0 g
Protein: 26 g
Salt: 18 g (drastically reduced after desalting)

Fried or battered, our specialty: in floured strips or battered — the bar-style fried cod, crispy on the outside and juicy on the inside. The thickness of the tail is perfect for cooking it without drying it out.

In traditional stews: with potatoes, with chickpeas (Lent stew), in "borreta" or in rice with cod — uniform cuts that distribute well.

Grilled or baked: with a garlic sauté on top, dinner is solved with flying colors.

Fritters and croquettes: shredded after desalting, it works wonderfully in doughs.

How to desalt them (faster than loin):

Rinse under the tap to remove surface salt.
Soak in cold water in the refrigerator for 24–36 hours, changing the water every 8 hours (less time than loin: the tail is thinner).
Taste an end before cooking and adjust with a final soak if you want it milder.
Always in the refrigerator, never at room temperature.

Gadus morhua cod caught in the cold waters of Iceland, in the Northeast Atlantic — the reference origin for quality cod — and salt-cured using the traditional method. Filleted and selected by SalazonArte for their cod counter at the Central Market of Valencia.

Unsalted: in a cool, dry place or in the refrigerator, wrapped or in a closed container.
During desalting: always in refrigeration.
Once desalted: consume within 2–3 days or freeze (can be frozen both salted and desalted).
Artisanal product: variations in size and shape between pieces are natural.

FISH

Cod (Gadus morhua) (fish) and salt.