Desmigados Desalted Codfish (Frayed)
Giraldo's Desmigados desalted codfish is made up of cod fillets from the Esencial line. These are small bits made from the less noble cut of cod.
This type of cod is often used in the preparation of fillings for fresh pastas or for baccalà mantecato.
Given the portioning into fairly small ingots, they will cook very quickly. Alternatively, they can be used for salads, carpaccio and tartare.
What makes Giraldo cod special?
Hooked in the clear waters of the Faroe Islands and processed directly on board; Giraldo cod is cured 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
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.