Salted cod in olive oil. Sustainably caught in the north Atlantic and prepared by hand in a small, family-run, artisanal cannery in Cambados, Galicia.
Recipe tip: simply serve at room temperature on a bed of roasted peppers, or gently warmed with potatoes.
About Carmelo: Carmelo is a luxe edit of Iberia’s finest tinned fish curated by Patrick Martinez, the founder of The Tinned Fish Market. It must come from marine ecosystems where sea life thrives. It must be fished seasonally, sustainably, and must be prepared by hand. This is the Carmelo manifesto.
More about the cod:
•The cod is caught hook and line by fleets that adhere to strict sustainability guidelines, ensuring the cod is not overfished.
•Once the cod arrives at the cannery a small team of artisans clean it of excess salt, prepare it and pack it in olive oil.
•Consumption of cod - bacalao in Spanish - is deeply traditional throughout Spain, especially in Galicia and the Basque Country, and in Portugal also where it is called bachalao. Traditional dishes include Bacalao al Pil Pil and Bacalao a la Gallega.
