Ready-to-cook desalted cod — Advantages for HORECA and catering

What is IQF desalted frozen cod? IQF desalted frozen cod is the result of two sequential industrial processes: controlled desalting in temperature-regulated tanks, followed by rapid blast freezing at -40 °C. The final product has a residual salt content of 1.5–2% NaCl — equivalent to the ideal culinary salt point — and is frozen individually (IQF — Individually Quick Frozen) or in block formats. This product must not be confused with frozen non-desalted cod (raw material), nor with pre-cooked products. The ultra-freezing process locks the product at its optimal culinary point. Operational advantages for HORECA Elimination of desalting management: the largest operational advantage is the elimination of desalting planning. There is no need to anticipate 48–96 hours, manage water changes, control temperature or risk under/over-desalting. The product goes from freezer to stove. Portion standardisation: IQF products are produced in controlled portion formats — 100 g, 150 g, 200 g loins — allowing direct portioning with minimal waste and maximum consistency between servings. Significant reduction in food waste: in a HORECA operation, one of the main sources of waste in salted cod is failed desalting — pieces used too early or incorrectly desalted. With IQF, this risk is eliminated. Yield vs dried cod A comparison of actual yields: dried salted cod with 20–22% moisture absorbs water during desalting, gaining 40–50% weight. Yield in usable portions: approximately 65% of the initial dried weight. IQF desalted cod: 95–98% usable yield, since the product is already at working weight, with no waste from over-dehydration or water absorption variation. Available formats Whole loins IQF (180–300 g), half loins, portions (100–200 g), flakes (for migas, brandade, croquettes), blocks for industrial slicing. Some suppliers also offer skin-on or skinless options, depending on the intended preparation. Total cost analysis: dried vs IQF A common mistake in procurement is comparing only the price per kg of dried cod vs IQF. The correct comparison must include: desalting losses, water and energy cost, kitchen labour time, food waste risk and storage space. In most HORECA operations, the real total cost per usable portion of IQF is 5–15% higher than dried cod — not the 30–40% suggested by the price per kg difference.