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Islandia Bacalao are fished one at a time with a hook, rather than “trawled,” which results in injured fish. The fish are then promptly moved to special tanks on board the ship and deep-frozen within a few hours of being captured. Instead of placing them on ice, this method preserves the texture and quality.
The fish are then brined for two days before being placed in dry salt for a certain amount of time. Desalination is performed at their own processing plants using advanced technology and water at specified temperatures and pH levels.
Islandia’s salted cod has an exquisite and delicate scent, as well as soft and meaty flesh that is brilliant and white. It has a nicely firm texture that is smooth and creamy, with flawless flaking. It has a delicate flavor that is light and milky. It’s also wonderfully salted, with barely a trace of salt visible.
Salted cod can be prepared in a variety of ways. One of these is the traditional Bacalao a la Vizcaina, a bacalao stew popular in Spain and Portugal that is traditionally served on Good Friday. However, this is not severely enforced, so serve it whenever you like!
Every family has their own recipe for salted fish stew, and here’s a basic one. It’s simple to make, doesn’t overpower the succulence of the fish, and is incredibly wonderful!
Because cod is a white fish, it has a low fat content. Its flesh is high in protein and a number of vital micronutrients (B1, B2, B6 and B9, D, E and A). It also includes carbs and healthy fats, both of which aid in energy generation and the development of red blood cells, both of which are essential to the proper functioning of our bodies.
It’s also abundant in Omega 3, a fatty acid that helps against heart disease, Alzheimer’s disease, and high blood pressure. It also includes potassium, phosphorus, and magnesium, all of which are beneficial to muscle activity, the neurological system, and the immunological system.
Fish will arrive frozen. Keep in freezer until ready to thaw and cook. Do not thaw and freeze again.