Salted Skrei Cod Loins — Wild Gadus Morhua | SalazonArte
Wild Norwegian Skrei cod loins, salt-cured: the premium cut of the world's finest cod. For pil-pil and gourmet cuisine. Defrosting guide included.
Salted (unsalted): approximate shelf life of 1 year, stored in the refrigerator well-wrapped or in an airtight container. Once desalted: consume within 2–3 days, refrigerated. The exact date is on the label of each piece.
Skrei: the migratory Norwegian cod, considered the best in the world — only wild *Gadus morhua* that completes the winter migration from the Barents Sea to Lofoten deserves the name.
The loin: the premium cut — the thick, upper part of the fish, known for its large flakes and impressive presentation on the plate.
Firm, tender, and muscular flesh, the result of a journey of thousands of kilometers in icy waters — the difference from any farmed or sedentary cod is evident with a fork.
Traditionally salt-cured: cod and salt, no additives — the salting process concentrates and refines the flavor.
Wild and sustainable fishing, respecting natural cycles.
Selected by SalazonArte, cod specialists at the Central Market of Valencia.
Flavor: intense, clean, and slightly sweet — the elegance of cold-water cod, enhanced by the curing process.
Texture: the signature of Skrei — firm, juicy, and silky all at once, with large, bright flakes that separate naturally at the perfect cooking point.
Aroma: fresh, clean, and marine.
PORTIONED LOINS VACUUM-PACKED. WEIGHT: APPROX 1 KILOGRAM
Energy value: 520 kJ / 124 kcal
Fats: 1.5 g— of which saturates 0.3 g
Carbohydrates: 0 g— of which sugars 0 g
Proteins: 26 g
Salt: 18 g (drastically reduced after desalting)
High-quality proteins, essential for muscle development and balanced nutrition. Rich in vitamins B1, B2, B6, and B9, which contribute to the proper functioning of the nervous system. Contains essential minerals such as iodine, phosphorus, and selenium. Low in fat, ideal for healthy and balanced diets. Natural source of omega-3, beneficial for cardiovascular and brain health.
Pil-pil style, the champion's league: Skrei loin is the cut with which this dish reaches its peak — large flakes, delicate gelatin, and firm flesh.
Low temperature or confit: 55-60 °C in EVOO and the loin opens into petals — the restaurant dish that turns out just as well at home.
Baked on potato dauphinoise, a la Vizcaína, or in green sauce: the classics, with the best possible ingredients.
Pan-seared, seared and juicy: crispy skin on the bottom, pearlescent flakes on top — with a garlic sofrito, outstanding.
Pairing: full-bodied dry whites — a good Verdejo, Godello, or a Chardonnay without excessive oak.
How to desalinate (the loin requires complete desalinization):
Rinse the piece to remove superficial salt.
Soak in cold water in the refrigerator for 48 hours, changing the water every 8–12 hours (the loin is the thickest cut: don't skimp on time).
Taste an end before cooking; one more water change if you want it milder.
Always in the refrigerator. Dry it thoroughly before cooking.
Wild Skrei cod caught during its winter migration from the Barents Sea to the Lofoten Islands (Norway) — the natural phenomenon Norwegians call "the Skrei miracle" and which only occurs from January to April. Loins salt-cured according to the traditional method and selected by SalazonArte for their cod counter at Valencia's Central Market.
Salted: in the refrigerator, wrapped in film or in an airtight container (salt protects, wrapping prevents it from transferring odor and moisture).
Always desalt in the refrigerator.
Desalted: consume within 2–3 days or freeze (can be frozen salted and desalted).
Wild product: variations between pieces are natural.
FISH
Cod (Gadus morhua) (fish) and salt.
