Production Processes

From Fishing to the final product, Cod is subjected to several stages in the production process. During these stages the rigor of the accompaniment is essential so that the best Codfish reaches the dishes of our consumers.

CAPTURE
Bleeding / Gutted / Headed
CAPTURE
Sangrar/Eviscerar/descabeçar
Após captura a bordo do navio de pesca e desde que esteja autorizado para o efeito deverá proceder-se ao sangramento imediata do Bacalhau, trote (descabeçar e eviscerar).

If the ship is allowed to do so, after capture Codfish is immediately bleed, eviscerate and beheading.

SPLITTING

SPLITTING

Splitting (manual or automatic operation) should be performed on the Codfish on a temperature environment between 0 and 8 degrees Celsius. Consists in a belly cut removing two thirds of the spine and the remains of the bladder, leaving it with the traditional splitted codfish look. In the end, the Codfish should meet the quality requirements demanded after a full and correct split, which improves the salted process efficiency.

Splitting (manual or automatic operation) should be performed on the Codfish on a temperature environment between 0 and 8 degrees Celsius. Consists in a belly cut removing two thirds of the spine and the remains of the bladder, leaving it with the traditional splitted codfish look. In the end, the Codfish should meet the quality requirements demanded after a full and correct split, which improves the salted process efficiency.

WASHING

WASHING

The fish is washed using the right brushes, in abundant salubrious water removing all the remaining entrails and coagulated blood from the bleeding and evisceration processes specially on the belly area of the Codfish. Hence the muscles should be cleaned from all the blood stains and liver remains, with a homogeneous look and coloration, with a sound structure, bright white color and a firm consistency. The skin should also show no signs of mishandling.

The fish is washed using the right brushes, in abundant salubrious water removing all the remaining entrails and coagulated blood from the bleeding and evisceration processes specially on the belly area of the Codfish. Hence the muscles should be cleaned from all the blood stains and liver remains, with a homogeneous look and coloration, with a sound structure, bright white color and a firm consistency. The skin should also show no signs of mishandling.

SALTING

SALTING

Salting is made right after the washing or freeze/unfreeze operations, codfish after codfish, the belly area is covered in enough amount of salt to ensure the process efficiency. Codfish is then stacked in layers until it fills the vats, making homogeneous stacks, making it possible the brine drainage.

Salting is made right after the washing or freeze/unfreeze operations, codfish after codfish, the belly area is covered in enough amount of salt to ensure the process efficiency. Codfish is then stacked in layers until it fills the vats, making homogeneous stacks, making it possible the brine drainage.

MATURATION

MATURATION

Once the stack is finished, the codfish should be storaged during a minimal period of thirty days in a cold storage chamber (2ºC a 10ºC), with environment humidity between the 80 and 85 percent. A Wet Salt Codfish is obtained from this process.

Once the stack is finished, the codfish should be storaged during a minimal period of thirty days in a cold storage chamber (2ºC a 10ºC), with environment humidity between the 80 and 85 percent. A Wet Salt Codfish is obtained from this process.

WASHING
(salt removal)

WASHING
(salt removal)

Finished the previous stage, the codfish is washed again, in abundant salubrious water using the right brushes, with the propose of removing the remaining salt and skin mucus.
Finished the previous stage, the codfish is washed again, in abundant salubrious water using the right brushes, with the propose of removing the remaining salt and skin mucus.

DRYING

DRYING

Drying is an indispensable operation to extract more water from the codfish tissues until a rigorous humidity degree is achieved. This stage can be performed by natural or artificial processes. Artificial process should be made on drying tunnel, heating the air so it optimizes the operation, covering also its cold down and dehydration, this fact allows fish to be dried during all year. A temperature control and humidity should exist on this stage for each batch. The Drying will have duration of two to four days, depending on the size of Cod and should be discontinuous (with rest periods), the temperatures should fluctuate between 18ºC and 21 º C, with a percentage of relative humidity ranging between 45% to 80%.

Drying is an indispensable operation to extract more water from the codfish tissues until a rigorous humidity degree is achieved. This stage can be performed by natural or artificial processes. Artificial process should be made on drying tunnel, heating the air so it optimizes the operation, covering also its cold down and dehydration, this fact allows fish to be dried during all year. A temperature control and humidity should exist on this stage for each batch. The Drying will have duration of two to four days, depending on the size of Cod and should be discontinuous (with rest periods), the temperatures should fluctuate between 18ºC and 21 º C, with a percentage of relative humidity ranging between 45% to 80%.

DESALTING

DESALTING

The product is placed in Desalting isothermal tanks, with water that meets the human consumption requirements and with temperature control.
The product is placed in Desalting isothermal tanks, with water that meets the human consumption requirements and with temperature control.

QUICK-FROZEN

QUICK-FROZEN

The product will suffer a deep freezing with the proper equipment, with the core reaching the -18ºC. The product glazing us compensated.

The product will suffer a deep freezing with the proper equipment, with the core reaching the -18ºC. The product glazing us compensated.

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arrives at your table

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Species

The 5 types of cod

Species

The 5 types of cod

Only two species can use Codfish designation: Gadus morhua (Codfish from the Atlantic) and Gadus macrocephalus (Codfish from the pacific). The rest must have dried salty fish for designation

Gadus morhua (Bacalhau do Atlântico)

Fish in the North Atlantic and is the best known species and consumed Cod

GADUS MACROCEPHALUS (BACALHAU DO PACÍFICO)

Fished in the North Pacific is very similar in appearance to the Morhua.

One way to differentiate is watching the tail and fins have white edges.

SAITHE (POLLACHIUS VIRENS)

It's a darker species and stronger flavor

LING (MOLVA MOLVA)

Of course and narrower than the others.

ZARBO (BROSME BROSME)

It is a smaller and clear species species considered Cod.