The 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 is sent to laboratories in Spain to be artisanally desalinated according to the traditional method. After filleting, the scraps are made, 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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The 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 is sent to laboratories in Spain to be artisanally desalinated according to the traditional method. After filleting, the scraps are made, packaged, and quickly frozen to be used by chefs worldwide, having reached the ideal salt level for every type of preparation.
