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Giraldo has made cod history, revolutionized popular gastronomy with a product that is modern, delicious, easy and quick to cook, but above all with a traditional flavor. The company started in 1973 from the family-run grocery store, but the entrepreneurial spirit allowed it to go further, reaching the production of the world's best cod, Gadus Morhua.
Giraldo's codfish
Today, Giraldo only buys wild cod caught by hook and line in winter in the cold, clear waters off Iceland and the Faroe Islands, relating exclusively to small, selected and now historic vessels, on which the cod is immediately processed, then returned to the harbor within 12 hours. By importing the world's best, carefully selected raw material, Bacalao Giraldo promotes desalted cod in a new, more convenient and more practical way.
The production process
The trademark is the salting and draining process, consolidating Giraldo as the entity that has been able to elevate a poor dish of Basque tradition, transforming it into the Cod of the Masters. The cod is left salted for months, then cut into uniform parts and desalted only at the customer's request and only with ice water between 0° and 2°, thus guaranteeing a completely personalized desalination. Giraldo is a modern reality, open to new challenges and with the goal of offering innovative and quality products to make delicious and creative dishes.
