Icelandic cod (Gadus morhua) dried and salt cured. Opened in half, without head and eviscerated. Packed in a 25kg net weight box.
Available in two different measures: 5/10 (>4Kgs) and 20/30 (1,7 - 2,7Kgs).
Icelandic cod (Gadus morhua) dried and salt cured. Filleted and boneless. Packed in a 25kg net weight box.
Available in different according to its weight: 400/700, 700/1000, 1000/1500, >2000.
Feroe's Island Cod (Gadus morhua) dried and salt cured. Filleted and boneless. Packed in a 20kg net weight box, >1800g per fillet..
Available in two different measures according to its weight: 1000/1500 and >1800g.
Icelandic cod (Gadus morhua) dried and salt cured. Cut from the belly part, with skin and boneless. Packed in a 25kg net weight box.
Icelandic cod (Gadus morhua) dried and salt cured. Cut from the tail, with skin and boneless. Packed in a 25kg net weight box, between 75 and 150g per piece.
Icelandic cod (Gadus morhua) dried and salt cured. Migas cuts, skinless and boneless. Packed in a 25kg net weight box.
Icelandic cod (Gadus morhua) dried and salt cured. Strips with skin and boneless. Packed in a 25kg net weight box.
Icelandic cod (Gadus morhua) dried and salt cured. Trimmings from the front part of the loin, with skin and boneless. Packed in a 25kg net weight box.
Icelandic cod skin (Gadus morhua). Packed in a 2kg net weight plastic bucket.
Icelandic Stockfish, sun-dried, unopened and unsalted. Pieces weighting between 600 and 800g each.
Icelandic cod cheeks (Gadus morhua) in salt. Packed in a 2,5kg net weight plastic bucket.
Icelandic cod tripes (Gadus morhua) in salt. Packed in a 2,5kg net weight plastic bucket.
Icelandic cod (Gadus morhua) desalted by the traditional method. Loin from the central part, about 24cm length, without skin nor bones. About 600g weight loin, vacuum-packed individually, 5 loins per box.
Icelandic cod (Gadus morhua) desalted by the traditional method. Loin from the tail part, with skin without bones. Vacuum-packed individually.
Icelandic cod (Gadus morhua) desalted by the traditional method. Migas from the loin, without skin nor bones. Vacuum-packed in a 150g bag, 12 bags per box.
THE CHEF'S RECOMMENDATIONS:
Icelandic cod (Gadus morhua) desalted by the traditional method. Migas from the loin, without skin nor bones. Vacuum-packed in a 1kg bag.
