Extra large and thick fillets of salted and dried cod. Ideal in creating exclusive gourmet dishes. Superior quality. Because this is the thickest part of the fish it needs soaking in about 4 days - changing water every day. Keep the water and the fish cold.
Extra large and thick fillets of salted and dried cod. Ideal in creating exclusive gourmet dishes. Superior quality. Because this is the thickest part of the fish it needs soaking in about 4 days - changing water every day. Keep the water and the fish cold.Extra large and thick fillets of salted and dried cod. Ideal in creating excl
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Skin- and boneless bacalao loins packed in a wooden box, 800 grams net. Ready for use after soaking about 20 hours with ample cold water, 1 - 2 waterchanges.Skin- and boneless bacalao loins packed in a wooden box, 800 grams net. Ready
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Skin- and boneless dried and salted codfish ready for de-salting. Vacuum packed in 3 kg cartons.Skin- and boneless dried and salted codfish ready for de-salting. Vacuum pack
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"Do you want codfish?" (08/02/2007)
Imperatriz Leopoldinense presents the theme "Do you want codfish?" for the 2007 Carnival competition at a big party in Canecão Read more
France the winner of Bocuse d'Or 2007 (26/01/2007)
In tough competition with the world’s top chefs, Fabrice Desvignes from France won this year’s coveted Bocuse d’Or and the title of culinary world champion. Read more
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