The cod fillet, Gadus Morhua, is caught in the northeastern Atlantic Ocean, salted and aged for 3 to 6 months in Iceland. Once it reaches optimal aging, this cod is sent to laboratories in Spain to be artisanally desalinated according to the traditional method. Sliced and packaged, it is quickly frozen to be used by chefs worldwide, having reached the ideal salt level for every type of preparation.
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The cod fillet, Gadus Morhua, is caught in the northeastern Atlantic Ocean, salted and aged for 3 to 6 months in Iceland. Once it reaches optimal aging, this cod is sent to laboratories in Spain to be artisanally desalinated according to the traditional method. Sliced and packaged, it is quickly frozen to be used by chefs worldwide, having reached the ideal salt level for every type of preparation.
