Flache Filets vom Kabeljau auf Eis und weißem Teller
Flache Kabeljaufilets auf Eis und weißem Teller
Ganzer Kabeljau auf weißem Hintergrund von der Seite fotografiert
Rohe Kabeljaufilets auf Eis und weißem Teller
Rohe Kabeljaufilets auf Eis auf weißem Teller von der Seite fotografiert
Flache Filets vom Kabeljau auf Eis und weißem Teller
Flache Kabeljaufilets auf Eis und weißem Teller
Ganzer Kabeljau auf weißem Hintergrund von der Seite fotografiert
Rohe Kabeljaufilets auf Eis und weißem Teller
Rohe Kabeljaufilets auf Eis auf weißem Teller von der Seite fotografiert

Cod fillets, flat

Bacalao & cod

CHF 16.99*

CHF 6068 / kg

The cod becomes bacalao through traditional salting and drying. This is also known as stockfish or codfish and is mainly eaten in Protugal, Brazil and Spain. Our cod fillets have particularly tender, snow-white flesh due to rehydration.

Family tradition: Rafol's has been producing bacalao for over 70 years

Fishing is done exclusively with lines and hooks

Processing: Is salted for three months and then extensively rehydrated

Taste: pleasant bite, rounded salty aroma with hints of ripeness

Variants:

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Product description

BACALAO FROM FAMILY TRADITION
The Rafols company has been producing Bacalao cod using the traditional method for over 70 years. The processed fish with a minimum weight of 4 kg are caught exclusively with lines and hooks.

THIS IS HOW THE COD BECOMES BACALAO

The fish is then salted in Iceland for three months. During this process, gelatin separates from the vertebral acid and coats the meat, which is thereby protected at the same time. The final rehydration and processing is done slowly and gently by hand using the following steps: At the beginning there is a slow hydration process, then manual deboning, and last but not least desalination. A slow process that is necessary for the tenderness as well as the aging notes of the bacalao.

HONEST-CATCH-KABELJAU-BACALAO

BACALAO FROM FAMILY TRADITION
The Rafols company has been producing Bacalao cod using the traditional method for over 70 years. The processed fish with a minimum weight of 4 kg are caught exclusively with lines and hooks.

THIS IS HOW THE COD BECOMES BACALAO

The fish is then salted in Iceland for three months. During this process, gelatin separates from the vertebral acid and coats the meat, which is thereby protected at the same time. The final rehydration and processing is done slowly and gently by hand using the following steps: At the beginning there is a slow hydration process, then manual deboning, and last but not least desalination. A slow process that is necessary for the tenderness as well as the aging notes of the bacalao.

HONEST-CATCH-KABELJAU-BACALAO

Ingredients

Variants: 2 x 140 g

Ingredients : Cod

Allergens : Fish

Defrosting instructions :

  • The optimal defrosting - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
  • The quick version - for those who decide at short notice: If you are in a hurry, it is possible to defrost this product in a water bath within 1 hour. The water should be cold to lukewarm.

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal) 304/72
Fat (g) 0.8
- of which saturated fatty acids (g) 0.2
Carbohydrates (g) <0.1
- of which sugar (g) 0.5
Protein (g) 16.1
Salt (g) 0.56

Origin

Our cod, with the Latin term Gadus morhua, was caught with hooks and longlines in the northeast Atlantic (FAO 27 V a).

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