LOIN + 1500 CODSFISH.
The main cut of codfish fillet from its finest part. Large and extra thick. Ideal for oven and grill cooking.
Codfish has always had a deep connection with the social and gastronomic identity of the Basque Country.
For URREMAI, preserving this identity means selecting only the best raw materials and treating them with care and patience.
Therefore, we have decided to work with Gadus Morhua codfishcaught in the cold waters of Iceland and the Faroe Islands, unique in size and texture, and caught with a hook and line close to the coast.
Traditional longline fishing (hook and line), necessary to ensure the reproduction of the species according to strict sustainability criteria, guarantees careful selection of each piece.
Local fishing allows the cod to be bled and processed within a few hours of being caught, ensuring maximum freshness without the need for freezing or the use of additives. After two months of salting, the cod arrives at our facilities where, following an ancient tradition, it continues its salt curing for at least 6-8 months.
Only after this process, when the cod has reached the perfect maturity, do we proceed with the cutting, deboning, and slow desalting process in water at a constant temperature of 2°C, thus preserving the quality of the fish and preserving its prized gelatin.
Gourmet Temple since 1984.
Distribution and production of gourmet foods and beverages.
Our featured product range:
- GASTRONOMIC PREPARATIONS OF FRESH-CUT PRODUCTS
- EXPERT PRODUCTION OF DESALTED CODFISH