Desalted Cod Migas 'English Style' — Ready to Use | SalazonArte
Desalted cod flakes, ready to eat without soaking: perfect for esgarraet, scrambled eggs, and salads. The English cod from Valencian counters.
Best before: 3 months from purchase, stored in refrigeration. The exact date is on the package label.
Perfectly desalted: ready to eat, no soaking or cooking required — from fridge to plate.
"English style": the classic name for cured cod from the counters of Valencia and Levante — intense flavor true to northern cod.
Shredded by hand by experts, following traditional methods.
The format for esgarraet: the shredded cod is exactly what the recipe calls for — no loins to break up or bones to find.
Clean profile: cod, just the right amount of salt, and nothing else.
Selected by SalazonArte, specialists in cod and salted fish at Valencia's Central Market.
Flavor: intense and authentic, slightly salty – the perfect balance of proper desalting, preserving the character of cured cod without overpowering it.
Texture: delicate and tender, in juicy flakes that integrate into any preparation, raw or cooked.
Aroma: clean and characteristic of quality cod.
Vacuum-packed: approx. 100 grams
Energy value: 360 kJ / 85 kcal
Fats: 0.7 g — of which saturated 0.5 g
Carbohydrates: 0 g — of which sugars 0 g
Proteins: 20 g
Salt: 2 g
Rich in high-quality proteins. Contain healthy fats.
Esgarraet in 10 minutes (the star recipe):
Roasted red pepper strips, cod flakes straight from the package, sliced garlic, and a good drizzle of EVOO. Let it rest for half an hour, then it's ready for some bread-dipping. With these flakes, this most Valencian dish practically makes itself.
And also:
Scrambled cod: with egg, spring garlic, and diced fried potato — a market counter dinner.
In salads: with orange, spring onion, and black olives (Levantine remojón), or simply with tomato and EVOO.
In rice dishes and flatbreads: rice with cod and vegetables, cod flatbreads, express fritters — the flakes distribute perfectly in the dough.
Stuffed peppers and cocas: the traditional filling, no prior preparation needed.
Our tip: taste them before adding salt to any dish — they are perfectly seasoned and the dish usually won't need more.
Cold water cod from the North, salt-cured, hand-shredded and carefully desalted according to the traditional "English cod" method from Levantine counters. Selected by SalazonArte for their cod counter at Valencia's Central Market, where esgarraet begins.
Always keep refrigerated (0–5 °C) — desalted product, more delicate than dried salted cod.
Once opened, store in a sealed container and consume within 2–3 days.
Can be frozen if not consumed in the short term.
FISH
Cod (fish) and salt.
