Desalted Codfish Callos (Tripe)

Weight 2.2 lb
Not available

Cod tripe from Giraldo's Premium Line, also called Callos in Spanish, is a poor ingredient in seafood cuisine.
Unlike what the name might suggest, they are not the "innards" of the fish, but rather the swim bladder of the cod. It is a gelatinous ingredient with a distinctive and unique texture.

Chef's Advice.

Often used as a base in pil pil sauce to give it texture and flavor, once the cod tripe has been cleaned of its top outer skin, it is simmered for 10 minutes in water and then added to the sauce, cut into small cubes.

Not to be underestimated is its use as crispy chips; once dehydrated in the oven for 14 hours at 140°F;, it is fried, puffing up like a cloud.

What makes Giraldo cod special?

Hooked in the clear waters of the Faroe Islands and processed directly on board; Giraldo cod is left to season for months in salt at a controlled temperature and cut into uniform parts to ensure even desalting and uniform taste. It is desalted only by customer order and only with ice water-which is why this cod can be called the cod of masters!

Iceland and the Faroe Islands

Desalted Codfish - Gadus Morhua

Vacuum-packed, fresh, 2.2 lb

The Company

Giraldo buys only wild cod caught by hook and line in the cold waters off Iceland and the Faroe Islands, relating only to selected and now historic small vessels.
The trademark is then the desalting and draining process, consolidating Giraldo worldwide. From 1973 to the present, Giraldo has always had one goal: to elevate a poor traditional Basque dish to be considered, the Cod of Masters.

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