Blog Mar Lusitano

Complete guide to mandatory certifications for exporting dried salted cod: FDA (USA), DIPOA (Brazil), CIQ (China), MSC and HACCP for the European market.

The history and industrial importance of Gafanha da Nazaré as the world capital of dried salted cod, with the Port of Aveiro and the European processing cluster.

What green salted cod is, how it differs from dried, why it is central to Greece and Italy and how to desalt it correctly for professional use.

Why octopus needs tenderising, how the industrial mechanical process works and which grades and species are most suitable for each market and culinary application.

Technical guide on IQF desalted frozen cod: process, operational advantages for HORECA, available formats and total cost analysis vs dried cod.

What Makayabu is, how it is consumed by African communities in Europe and how it compares to salted haddock in the ethnic salted fish market.

Complete guide to dried salted cod grades: Portuguese and international systems per 25 kg box, with recommendations by sales channel and B2B specification guide.

Technical guide on desalting dried salted cod: soaking times by grade, ideal temperature, water-change frequency and common mistakes to avoid.

Full explanation of the ETG Portuguese Traditional Cure of Cod: 6 process phases, difference from industrial curing and relevance for the HORECA channel.

B2B guide on the differences between Gadus morhua and Gadus macrocephalus: origin, texture, flavour, price and EU legislation for professional buyers.