Giraldo’s cod is only fished in winter in the Atlantic Ocean, in the clean waters of Iceland and the Feroe Islands. Its exclusivity begins from when it is line-fished - carried out on small boats where they are immediately bled onboard - returning to port in a maximum of 12 hours to avoid deterioration of the cod.
Only hours after being caught, the fish is immersed in water and ice and once Rigor Mortis has passed, the salting process begins; first in brine and then in the highest quality dry salt. Giraldo supervises this entire process to ensure quality proceedings.
The refrigerated goods are transported through Europe in a fleet of lorries until they arrive to the warehouse on the Goiain Industrial Estate. In the receiving bay and once through the quality control they go to the raw materials warehouse, with a storage capacity of up to 200,000 kilos of fish, where they will remain for several months to complete the salt curing process at a controlled temperature.
4. THE CUT
Once selected by our qualified team, in order to adapt to the different levels of salt and gastronomic uses, at Giraldo we have more than 20 “cuts to measure,” classified by thickness and weight to facilitate uniformity in the later desalting stage.
5. DE-SALTING PROCESS
At Giraldo we have 5 large desalting halls. Each hall contains around a thousand soaking baths. Using pure and quality water verified in our laboratories and always maintained between 0-2 degrees, the cod is slowly desalted, through an exclusive process, naturally, without preservatives or bleaches which helps the cod maintain its organoleptic properties as well as its texture and gelatinous properties. In order to establish and control salt levels several test samples are taken daily. Once desalted the cod is left to drain for at least 12 hours.
Once drained and re-selected, the product is packaged under strictly hygienic conditions. Using the most up-to-date techniques for vacuum packing we achieve a shelf-life of 15 days through using completely natural methods.
We distribute our products worldwide from our headquarters. The company locations in Vitoria and a fleet of over 50 distributors on a national and international scale make up our ever-expanding distribution network. Countries such as Portugal, The United States of America, Italy, Colombia, Austria, and The Arab Emirates are just some examples of our establishment on the international market.
8. THE SALE
We meticulously analyse the tastes and attitudes of our clientele, to offer the best desalted cod, with cut-to-measure pieces, maintaining its impeccable properties as a first class gastronomic product, whilst making it as user-friendly and practical as possible.
In Bacalao Giraldo have our Cooking school, a unique space training and outreach where we accommodate everything related to the universe of the kitchen.
Cookbooks, dishes, Pintxos, DVD's. A library of food and practiced food culture on the world of cod and how to cook.
We are promoters and sponsors of prizes intended to promote creativity and award the Best Culinary Annual Codfish Bowl Giraldo.