Cod, 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 arrives at laboratories in Spain to be desalted artisanally according to the traditional method. After filleting, the sticks (palitos) are cut, packaged, and quickly frozen to be used by chefs worldwide, having reached the ideal salt level for every type of preparation.
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Cod, 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 arrives at laboratories in Spain to be desalted artisanally according to the traditional method. After filleting, the sticks (palitos) are cut, packaged, and quickly frozen to be used by chefs worldwide, having reached the ideal salt level for every type of preparation.
