The cod lingot, Gadus Morhua, is caught in the northeastern Atlantic Ocean, salted, and aged for 3 to 6 months in Iceland. Once it reaches optimal aging, this cod is sent to laboratories in Spain to be desalted artisanally using the traditional method. After filleting, the lingots are made, packaged, and quickly frozen to be used by chefs worldwide, having reached the ideal salt level for every type of preparation.
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The cod lingot, Gadus Morhua, is caught in the northeastern Atlantic Ocean, salted, and aged for 3 to 6 months in Iceland. Once it reaches optimal aging, this cod is sent to laboratories in Spain to be desalted artisanally using the traditional method. After filleting, the lingots are made, packaged, and quickly frozen to be used by chefs worldwide, having reached the ideal salt level for every type of preparation.
