Desalted Codfish Pintxos Premium
Cod Pintxos are a declination of Tapas, typical of Northern Spain, to be precise the Basque Country, Navarre and Castile and León. They are therefore appetizers the Pintxos of Cod, from the Giraldo Premium range, selected fillets of cod from the head side.
We recommend cooking in cooking oil, in tempura, always checking that the temperature never exceeds 140°F.
As they are portioned into cubes, they are ideal for a quick fry or even more so for tempura.
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
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.