“Cod is the most traditional fish in the Portuguese cuisine and it makes our dishes so special.
Nutritionally, it has 80% water and about 18 g of protein (of high biological value) per 100 g. It is a lean fish (0.7 g per 100 g) and the little fat it has is mostly unsaturated. It has no carbohydrates or fibres. It also has minerals, namely selenium, phosphorus and potassium, and as for vitamins, its content in B12, B6 and vitamin D stands out. It provides few calories (82 per 100 g).
It is a filling food (more than 20% of its energy value is provided by protein).

Although we are used to buying it dried and salted, it is nice to have ready-to-cook options. They make life easier and have much less sodium: soaked and deep-frozen in fillets, loins, slices…

“I have been to the Riberalves factory, and the salting and curing process is as close as possible to what old fishermen used to do. One part is salted in the open sea, a few hours after being caught. And the fact that it is soaked and frozen guarantees a higher quality because everything is very controlled in an industrial environment. How many times do we buy fish and freeze it without meeting the ideal standards?

And behold, here it is in our kitchen: the dishes we can make with it are countless! Its versatility is undoubtedly huge and makes it the leading character at the table in the most important celebrations throughout the year.”