COD IN OUR MENU |
Ancestral fish in Spanish cuisine, which, salted and cured, is present in the cookery of all regions.
It is a fish belonging to the Gadiforms species, like hake or whiting, low in fats and classified as white fish. It lives in the cold waters of Newfoundland or the North Sea , where there are around 60 different species. |
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| It is the most commonly eaten white fish in Europe and one of the best known in the world. It is not only eaten fresh; it is also common to find salted cod. For centuries this has been a very important food, containing a large number of proteins and other properties which are maintained after salting, also allowing it to be prepared in very different ways: boiled, fried, grilled, stewed, in vinaigrettes or salads and accompanied by a wide variety of sauces. Its flesh is white or yellowish and comes away in layers. |
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