ITT.0051.0200 ITT.0051.0200
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Codfish in Sunflower Seed Oil

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Eminente & Gismondi
€7.68
€6.91 Save 10%

Net weight: 200 g - 7,05 oz
Drained weight: 120 g - 4,23 oz


Italy

Liguria
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Description

Cod in sunflower oil with sun-dried tomatoes, Taggiasca olives and capers, naturally rich in Omega-3 and handmade in Italy.

Wild Fish and No Preservatives/Additives.

Fishing method: Hooks and Longlines.

Ideal as:

  • pasta sauce
  • as an aperitif accompanied by a glass of white wine.
  • Ready to enjoy and season after draining.

COD: ITT.0051.0200
EAN: 8024133006526
Nutritional values
Average values ​​for 100 gr
Energy value
308 Kcal - 1276 kJ
Fats
26 g
of which saturated
3,1 g
Carbohydrates
3,5 g
of which sugars
0 g
Protein
15 g
Salt
1,4 g
Ingredients

Desalted salt cod (northern cod), sunflower oil, sun-dried tomatoes [tomatoes, salt], Taggiasca olives [Taggiasca olives, water, salt], Mediterranean caper berries [cucunci, water, salt, vinegar], oregano, salt. Allergens: Fish.

Tips and curiosities of the tomolo

Codfish: The Salty Treasure of the Sea

Codfish is preserved through salting, a practice that goes back to ancient times. This has allowed Mediterranean populations to keep cod for long periods without refrigeration. The technique involves covering the fish with lots of salt, which removes moisture and keeps its nutritional properties. The result is a product with a firmer texture and a really strong salty flavour. It has to be desalted before you eat it.

Salting cod is really popular in countries like Italy, Spain and Portugal, where it's a key ingredient in lots of traditional dishes. Cod is the star of dishes like baccalà alla vicentina, baccalà alla livornese and bacalao a la vizcaína, which show off the rich culinary diversity of the regions where they're made.

It may interest you

HOW TO USE COD IN OIL IN THE KITCHEN

Our cod in oil can be safely enjoyed after draining, but there are also various ways to cook cod. One of these is to prepare a sauce with pieces of codfish. It is a traditional dish in Mediterranean cuisine and is in fact cooked this way in many countries. But there are also other ways to cook salt cod:

  • baccalà alla vicentina
  • baccalà mantecato
  • stewed salt cod

Cod in oil is undoubtedly a very versatile and nutritious food, already desalinated ready to use and to be enjoyed according to one's taste.Cod is appreciated not only for its unique flavour but also for its nutritional benefits. Rich in protein, vitamins and minerals, it is an excellent source of Omega-3, which contributes to heart and brain health. Despite its long history as a staple food of coastal populations, cod has managed to reinvent itself as a haute cuisine ingredient, finding its place on the menus of gourmet restaurants around the world.

PREPARATION OF BACCALA (Codfish)

To prepare cod, it is necessary to soak it in cold water for several hours or days, changing the water frequently to remove excess salt. This desalting process is crucial to obtain a product with a balanced flavour and smooth texture. Once desalinated, cod can be cooked in a variety of ways, from fried to stewed, to being used in salads and appetisers.

DIFFERENCE BETWEEN COD AND STOCKFISH

First of all, it should be pointed out that cod and stockfish are both salted and dried fish, but there are substantial differences. cod is a Norwegian fish while stockfish is a fish of North Atlantic origin. There are also slight differences in the drying and sealing process of the two fish. In this case, cod retains its characteristic softness and flavour, while stockfish becomes harder and tastier. The preparation method between cod and stockfish is also different. In fact, we have a part of cod cooked in a pot, stewed and can also be found in different formats such as cod in oil.