In order to present a high quality Codfish, with healthy, tasty and nutritious properties, the whole production process undergoes a very strict control.
The Traditional Cure method is a unique process which confers an unequal taste to Codfish unlike any other product.
The Traditional Cure consists of the following stages: splitting (opening the Codfish), rinsing, salting, maturation (minimum of 30 days), drying and stabilization. The taste and quality of the Codfish depends on the length of maturation. We can guarantee a total control of this stage since the entire process occurs in our facilities, and therefore it is controlled and supervised by our technicians.
Before cooking, dry salted Codfish must be previously desalted. This process, correctly done, will eliminate the excessive amount of salt but primarily it will sate your appetite with a traditional taste, bettered throughout generations.
Contact us and confirm the difference of a cured Codfish… Try it!