Traditional Dried Cod Head (1 unit)

Traditional dried cod heads - Ideal for broths and stews The secret ingredient in broths that taste like real cod. Traditional dried cod head is one of the most prized pieces in kitchens seeking stocks, sauces, and stews with the intense flavor and true depth of market-fresh cod. It comes from Gadus morhua from the North Atlantic , cured in salt in the classic style, with an extraordinarily rich texture in gelatin and collagen that enriches any stock and gives it that silky body that cannot be achieved with any other cut or any other fish. The bones, skin, and gelatinous parts of the head contribute a unique depth of flavor : a clear yet intensely savory broth with a rich, creamy texture and that authentic cod essence that completely transforms any recipe. It's the piece that makes the difference between a decent dish and a truly memorable one. It's the perfect format for preparing fumets, soups, brothy rice dishes , stews, pil-pil sauce, sauces, and fish stocks . Once cooked, you can strain the broth and use the juiciest parts by crumbling them directly into the recipe, making the most of every gram of product. To use it, simply desalinate it in cold water , changing the water several times until you reach the desired saltiness . Then, gently cook it to extract all its flavor. At Bacalalo, we select and prepare each piece so that it arrives in your kitchen in perfect condition . Format: 1 unit . Dried, salted product with bones that requires prior desalting. Store in a cool, dry place .