• Product developed by Riberalves in Moita on the premises of the largest cod processing plant in the world was awarded the “Flavour of the Year” seal of quality for the sixth time.
• The reinvention of the way Traditional Portuguese Cure codfish is consumed is in full swing: the quality and practical nature of this product have earned the trust of new costumers and markets alike.
The Riberalves Ready-to-Cook Deep-Frozen Desalted Codfish was awarded the “Flavor of the Year 2016” seal of quality. This recognition — which basically means the product was Tried/Approved by a panel of consumers — was awarded to Riberalves in all iterations of the award in Portugal: in happened in 2010, 2011, 2012, 2013, 2014 and 2016.
The quality of Riberalves’ Ready-to-Cook Deep-Frozen Desalted Codfish, a premium product that was developed by Riberalves during the last 10 years through processes and technology that guarantee the best Traditional Portuguese Cure cod, has consistently been recognized by the market and experts. Presented to the consumer panel behind the “Flavor of the Year 2016” initiative, both Ready-to-Cook Riberalves «Steaks» and «Loins» secured once more the “Flavor of the Year” seal of quality, thanks to its excellent performance in sensorial analysis from a global appreciation standpoint but also on specific appearance categories such as smell, taste and texture.
“Winning the ‘Flavour of the Year 2016’ seal reconfirms the excellence of the Ready-to-Cook Riberalves Codfish. This product is the result of investment and research made throughout the last ten years with the sole purpose of providing consumers with the best Traditional Portuguese Cure codfish in a Ready-to-Cook variety, combining quality and convenience. By doing so we have contributed to the reinvention of codfish consumption, and we did it by adding quality to the end product. This fills us with pride”, says Ricardo Alves, general manager at Riberalves, moments before highlighting the importance of the Ready-to-Cook Codfish within the context of the company. “Due to the practical nature of this product, it allows us to reach new markets and consumers, namely those unfamiliar with the process of desalting codfish. We’re celebrating our 30th anniversary these days, and we feel tremendously proud to be sharing this product with more and more people. Consumers value quality and convenience, and we strongly believe that soon enough the Ready-to-Cook codfish will rise to 50% of our total sales volume at Riberalves.”
The production process behind the Ready-to-Cook codfish has been developed by Riberalves in the industrial facilities of Moita inside the world’s largest cod processing plant.
For this particular process, Riberalves controls the raw material from its very origin, respecting the centuries-old tradition of Traditional Portuguese Cure. Here are some of the features that make Riberalves’ Ready-to-Cook codfish stand out:
Origins: The fish is processed the day it is caught (processed into green salted cod); Riberalves has established partnerships with the main producers in the world, thus controlling both fishing and process procedures.
Quality: As a wild fish, cod is processed right after it is caught, which means that the fish will under no circumstance be submitted to double freezing. In other words, it will not be frozen at high seas or deep-frozed at a later date. Furthermore, no phosphates will be added to the codfish.
Cure: As is the case of smoked ham, the duration of the salted cure is the most decisive factor when it comes to codfish quality. Riberalves products rest for a minimum of five months in salt, in compliance with the Traditional Portuguese Cure.
Soaking: Codfish is soaked in water at controlled temperatures during a specific amount of time according to the size and thickness of each fish. This way, the saltiness of the piece is perfect and consistent, avoiding mistakes and troubles commonly associated with home desalting.
Deep-freezing: Developed and perfected by Riberalves, this groundbreaking process is based on technology that can preserve the organoleptic properties of the fish. In contrast, home freezing can take up to a whole day and reduces codfish quality.
Convenience: the Ready-to-Cook Deep-frozen Desalted Codfish is a premium product that fits the modern consumer’s needs and lifestyle.
A Portuguese company, Riberalves is a world reference when it comes to codfish processing, producing around 30 thousand tons of codfish per year. Riberalves was launched in 1985, but it only started focusing on codfish processing in 1990 when its first industrial unit was built in Torres Vedras. From 2003 onwards, fostered by a major investment in a new industrial unit in Moita — as of today, the largest codfish plant in the world— Riberalves enhanced its production capacity by 60%. This allowed the company to establish itself as the leader in the production of a new sort of product that satisfies modern consumer needs and tendencies: the Ready-to-Cook codfish. Showing a 150 million euros turnover and exporting around 40% of its sales volume, Riberalves is the reference within a business group that also includes companies NovoDia Cafés, AdegaMãe (a 5 million euros investment in winemaking and wine tourism) and Riberalves Imobiliária.