Salted Cod (Bacalhau): The Complete Guide

Salted cod — bacalhau in Portuguese — is North Atlantic cod (Gadus morhua) preserved in salt, a Portuguese tradition going back five centuries. This guide covers the types of salted cod, grades and cuts, how to desalt it, and how to buy it wholesale directly from a Portuguese processor.

The Types of Salted Cod

1. Wet Salted Cod (Green Cod)

Split, salted and matured in brine without drying. It is the preferred raw material for processors and dryers worldwide. See our wet salted cod.

2. Dried Salted Cod (Portuguese Cure Klippfish)

After salting, the fish is dried under controlled conditions to consistent moisture levels. Not to be confused with stockfish, which is air-dried without salt in Norway’s Lofoten Islands — two different products, two different traditions.

3. Desalted Frozen Cod (Ready to Cook)

Traditionally desalted in cold water, then IQF frozen: loins, fillets and portions with no soaking required — ideal for food service and retail. See our traditionally desalted cod.

Grades and Cuts: How to Choose

Salted cod is graded by weight ranges (calibres) and sold in cuts: whole split fish, fillets, loins (the premium cut), cheeks, wings and bits & pieces for further processing. A reliable B2B supplier delivers consistent specifications carton after carton, with full lot traceability. We also offer custom processing and private label packing.

How to Desalt Salted Cod

Rinse off the surface salt, then soak in cold water (4 °C) for 24 to 48 hours depending on thickness, changing the water 3-4 times, skin side up. For professional kitchens, pre-desalted frozen cod removes this step entirely.

Ethnic Salted Fish

Beyond cod, we salt and dry saithe (makayabu), haddock (ambassade), ling and tusk for African and ethnic markets across Europe and worldwide.

Buying Salted Cod Wholesale from Portugal

Mar Lusitano processes and exports salted cod from Gafanha da Nazaré (Aveiro), the historic heart of the Portuguese bacalhau industry: MSC certified, HACCP based, US FDA registered, with full lot traceability. We ship full reefer containers and groupage loads across Europe, Africa, the Americas and Asia. Private label available.

Request a quote: marlusitano@marlusitano.pt | +351 234 397 620

Frequently Asked Questions

What is the difference between salted cod and stockfish?

Salted cod (bacalhau) is cured in salt; stockfish is air-dried without salt, exclusively in Norway's Lofoten islands. Mar Lusitano produces only Portuguese-cured salted cod (klippfish).

How much weight does salted cod gain when desalted?

Dried salted cod gains roughly 20–30% weight during desalting: 1 kg dry becomes about 1.20–1.30 kg desalted. Always compare wholesale prices on a desalted-weight basis.

What cod grades and cuts do you supply?

Whole split fish, loins, fillets, cheeks, wings and bits & pieces, in calibres from under 500 g to over 3 kg, with consistent specifications carton after carton.