Icelandic Cod Tails — Salted Gadus Morhua | SalazonArte
Traditional salted Icelandic cod tails: Authentic Gadus morhua, ideal for frying, breading, and stewing. Quick desalt. Excellent price per kilo.
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.
Energy value: 520 kJ / 124 kcal
Fats: 1.5 g— of which saturated 0.3 g
Carbohydrates: 0 g— of which sugars 0 g
Proteins: 26 g
Salt: 18 g (drastically reduced after desalting)
Source of high-quality protein, low in fat. Rich in essential minerals such as phosphorus, iodine, and potassium. Contains omega-3 fatty acids, beneficial for cardiovascular health.
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.
