GIRALDO
Caught with a hook in the clear waters of the Faroe Islands and processed directly on board; left to cure for months in salt at a controlled temperature but cut into uniform pieces to ensure even desalting and uniformity of taste. If we add to these simple steps the fact that it is only desalted to order and only with still, ice-cold water, it is easy to see why Baccalà Giraldo can rightly be called the cod of the masters!
Giraldo codfish, the codfish of the masters
It took a trip to Spain to discover that a staple of humble Italian cooking like codfsh could be transformed into an extraordinary gourmet dish, capable of winning over even the most demanding chefs.
This is a story of know-how, innovation and top-quality raw materials, whose success is built on a carefully controlled production process and on a family tradition that has always been devoted to quality and respect for the environment.
Giraldo salt cod is line-caught in the clear waters of Iceland and the Faroe Islands and processed directly on board with the classic “butterfly” cut: the backbone on one side and the two fillets opened out. It is then taken within 12 hours to the salting facilities so that all its qualities remain intact.
Here is where the magic of its preservation process begins: first it is immersed in water and ice, then passed into brine and finally packed in top-quality dry salt.
It then travels across Europe to Spain, where it matures under salt for months at a controlled temperature. Only at the end of this long period is it cut into uniform portions that guarantee even desalting. And it is precisely at this stage that tradition gives way to innovation, and the usual desalting in running water is left behind.
Ice-cold, still water for perfect desalting
To free the fish from the “armour” of salt that has protected it for so long, Giraldo has chosen to use only still, ice-cold water.
It’s a much longer process – it can last up to 12 days – but it is far more respectful of the product. In this way, the natural gelatin of the fish – the albumin that makes up its fatty part and determines its organoleptic value – is not lost and, thanks to the low water temperature, the bacterial load remains stable, making it unnecessary to add preservatives.
Is that all? Absolutely not. When the fish comes out of the water, it is too full of moisture, so it is left to drain in the fridge for at least 24 hours, so that in the end 1 kg of baccalà is truly 1 kg of baccalà. The result is a gourmet product that is always the same in flavour, always cut to the same size, always with the same firmness.
Giraldo Codfish: gourmet excellence and endless possibilities
Before being a company, the Giraldos are a family: two Basque brothers, Patxi and Adolfo, lovers of nature, experts in gastronomy, wine connoisseurs and champions of uncompromising quality, for whom respect for the environment and sustainability are non-negotiable values. It is precisely this philosophy that struck us and continues to fascinate us after more than 20 years of working together.
Giraldo only desalts to order, and they have reserved a number of dedicated tanks for us at Longino where, over 12 days, the product is prepared exclusively for us. After all, we were the first to introduce this excellence beyond Spain’s borders.
Thanks to this meticulous process, they have created a product of absolute excellence: the baccalà of the masters. A versatile product that contains less water than fresh fish – almost a rival to meat – and lends itself to every kind of recipe: from a tempura cone for a takeaway aperitif to the star of a fine-dining, Michelin-style plate. For every occasion and every season.
Perfect flavor and consistency? Here is the secret of Giraldo Codfish
Giraldo’s first secret is as simple as water. In fact, it is water. But if you think they use some “ordinary” water – because, after all, water is just water – you’re very much mistaken.
Giraldo’s water has almost perfect purity and quality, and it is tested with daily “tastings” to guarantee perfectly balanced saltiness and consistent flavour every time.
Is that all? Of course not. There are other secrets waiting to be revealed, and they’re linked to temperature and movement: the water Giraldo uses to desalinate the baccalà is strictly ice-cold and never running.
The ice prevents bacterial growth and slows down the dissolution of the salt – in this case, the saying “quick and good” definitely does not apply – and soaking in still water avoids losing, through “violent” rinsing, the precious albumin that gives the fish its flavour.
Lastly, shape matters. Giraldo offers more than 20 “made-to-measure” cuts, classified by thickness and weight. The reason is obvious: same height, same weight, uniform desalting. This way, every bite has the same flavour profile – neither too salty nor too bland. Simply perfect.
And if we add that Giraldo only desalts to order, it becomes clear that this baccalà can be considered not only equivalent to a fresh product, ready to use, but a true gourmet ingredient that every chef can interpret and personalise.
