Salted Cod Fillet Portions

3 review(s) | Add your review

4 pcs (550-600g)/bag. Iceland

₱ 1070

Sold per pack

Quantity:

Salted Cod Loin Fillets – Frozen Bacalao Portions

₱ 1,070

Prized for its firm texture and distinctive savory flavor, our Salted Cod Loin Fillets (Bacalao) are cut from the thickest portion of the cod, offering large flakes and a meaty bite. This traditional salted cod is valued in Mediterranean, Portuguese, Spanish, and Filipino cooking for its concentrated flavor, versatility, and ability to absorb the flavors of accompanying ingredients.

Each portion is frozen to help maintain quality and is ideal for classic bacalao recipes, hearty stews, tomato-based dishes, festive holiday meals, and everyday home cooking.

Chef’s Tips:

Desalt Before Cooking: Soak salted cod in cold water under refrigeration before cooking. Change the soaking water periodically to gradually reduce excess salt and rehydrate the fish.
Taste Before Seasoning: Bacalao retains some salinity even after soaking. Taste the fish or cooking liquid before adding additional salt to the recipe.
Cook Gently: Once rehydrated, cod becomes tender and flaky. Gentle simmering, baking, poaching, or stewing helps preserve its texture and large flakes.

Explore More Collections:

Product FAQs

What makes Cod Loin different from standard Cod Fillets?

Cod loin is cut from the thickest, most even portion of the fillet. It is valued for its large flakes, meaty texture, and consistent thickness, making it suitable for baking, stewing, poaching, and traditional bacalao dishes.

Can salted cod be cooked without soaking?

Yes. Salted cod can be used without soaking in some recipes where a stronger salty flavor is desired. For a milder result, soak the cod longer and continue changing the water until the desired salt level is reached.

Is soaking recommended before cooking?

Yes. For heavily salted cod, soaking is strongly recommended for most preparations. Place the thawed cod in cold water and keep refrigerated while soaking. For thick loin portions, soak for approximately 24 to 48 hours, changing the water every 8 to 12 hours. Taste a small piece before cooking and continue soaking if the fish remains excessively salty.

Culinary Uses & Everyday Applications

Rich in flavor and wonderfully versatile, salted cod is a cornerstone ingredient in many traditional seafood dishes.

🍅 Bacalao in Tomato Sauce

Simmer with tomatoes, onions, garlic, olives, and bell peppers for a Mediterranean-style preparation.

🥔 Bacalao with Potatoes

Bake or stew with potatoes, garlic, olive oil, and herbs for a hearty family meal.

🍲 Seafood Stews & Soups

Add flaked bacalao to seafood stews, soups, and vegetable-rich dishes for savory flavor and a substantial texture.

How to prepare & cook SALTED cod loin FILLETS

Thaw & Desalt: Thaw overnight in the refrigerator. Place the cod in a container of cold water and keep refrigerated while soaking. Change the water every 8 to 12 hours until the desired salt level is reached. Thick loin portions may require approximately 24 to 48 hours, depending on the level of salting and personal taste.

Pat Dry & Cook: Remove the cod from the soaking water and pat thoroughly dry with paper towels.

Simmer or Stew

Add the desalted cod to tomato sauces, stews, or soups.
Simmer gently for approximately 10 to 15 minutes, or until the thickest part reaches 63°C (145°F) and the flesh flakes easily.

Bake

Arrange the cod in a baking dish with olive oil, garlic, onions, and vegetables.
Bake at 190°C (375°F) for approximately 20 to 25 minutes, depending on portion thickness, or until the thickest part reaches 63°C (145°F).

Poach

Gently poach the desalted cod in broth, olive oil, or tomato sauce for approximately 8 to 12 minutes, depending on thickness, or until cooked through.

Serve: Bacalao pairs well with potatoes, rice, crusty bread, olives, roasted vegetables, or tomato-based sauces.

*Cooking times are approximate and vary depending on portion thickness and cooking method. Use internal temperature as the final guide.
**Salted cod may be used directly in some recipes, but the final saltiness of the dish will be significantly higher than cod that has been soaked and desalted. Adjust seasoning accordingly.

Recipe: Bacalao with Tomato, Olives & Bell Peppers

15 min Prep | 35 min Cook | Serves 4

Ingredients

500 g salted cod loin fillets, desalted and cut into portions
2 tbsp olive oil
1 medium onion, sliced
4 cloves garlic, minced
2 bell peppers, sliced
400 g crushed tomatoes
½ cup green olives
1 bay leaf
1 tsp paprika
Fresh parsley for garnish
Black pepper to taste

Directions

Desalt the cod according to the preparation instructions. Pat dry and cut into serving-size pieces.

Heat olive oil in a large skillet or sauté pan over medium heat. Cook the onions and bell peppers for 5 to 6 minutes, until softened.

Add the garlic and paprika. Cook for about 30 seconds until fragrant. Stir in the crushed tomatoes, olives, and bay leaf. Simmer gently for 10 minutes.

Nestle the cod pieces into the sauce. Cover and cook gently for 10 to 15 minutes, or until the thickest part reaches 63°C (145°F) and the fish flakes easily.

Remove the bay leaf, garnish with parsley, and serve with steamed rice, potatoes, or crusty bread.

Note: No additional salt is usually needed, especially after thorough desalting. Taste the sauce before adjusting the seasoning.

Cod fillets, salt

Reference Nutritional Values (salted cod, raw)	Per 100 g	% DV*
Calories	109 kcal	—
Total Fat	0.9 g	1%
Saturated Fat	0 g	0%
Cholesterol	55 mg	18%
Sodium	6,764 mg	294%
Total Carbohydrates	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	—
Protein	27 g	54%
Calcium	145 mg	11%
Iron	1.3 mg	7%

*Reference values are based on comparable salted cod. Actual nutritional values may vary by product, salting method, and preparation.

Iceland

Storage

Proper frozen storage helps maintain the quality, texture, and flavor of salted cod.

Keep Frozen: Store continuously at −18°C (0°F) or below until ready to thaw and prepare.

Keep Sealed: Keep in the original vacuum-sealed packaging until use to help prevent freezer burn, dehydration, and flavor loss.

Delivered Frozen: Delivered frozen through temperature-controlled cold-chain handling across Metro Manila or available for local pickup in Makati City.

Shelf Life

Refer to the packaging for the applicable best-before date.

Frozen Storage: Store at −18°C (0°F) or below and consume before the best-before date indicated on the packaging.

After Thawing: Keep refrigerated after thawing. If desalting, soak under refrigeration and change the water periodically according to your preferred salt level. Once thawed, cook within 1–2 days for best quality. Avoid refreezing after complete thawing.

After Cooking: Store leftover cooked bacalao in an airtight container in the refrigerator and consume within 1–2 days.