Neither in Norway nor in Canada. The best dry cod in the world can be found in Irun, more exactly, the cod processed and marketed by the company La Bacaladera.
This is the opinion expounded by the prestigious North American newspaper The Washington Post in a report published on February 28. The specialist in gourmet and delicatessen products, Ellen Ficklen, wrote the article, which analysed the main Spanish products marketed in the United States. In her article, Ficklen referred to the dry cod exported by La Bacaladera which she defines as the best in the world, and which is distributed in the United States through a network of establishments engaged in the sale of high range products. The author underlines the quality of the salted cod loins she defines as loin fillets and considers them particularly appropriate for cooking “al pil-pil".
The praise does not finish there because this food critic also mentions the favourable comments of Terri Cutrino, the manager of a large chain of restaurants. He is responsible for selecting the best products for their quality and recognises the characteristics of this cod.
“The article came as a total surprise and a source of great pride for us; I don't know how it is going to affect us in the future.” Orders have increased tenfold "but for us the most important thing is to maintain our quality levels, which is the aspect they appreciate most", comments José Mª Salvador de Laurentis, managing director of La Bacaladera.
He points out that this recognition is not the result of any "promotional work", but is due largely to the work of our importers to the USA "because they distribute our products in very specific restaurants and establishments". The products chosen in this case, dry cod loin fillet and canned crumbled cod, have been sold in the United States and Puerto Rico for ten years, "where the Latin American community and restaurants run by Spanish and Basques require this kind of quality products".
On the other hand, his company, which received the ISO 9002 quality certificate in 2000, collaborates as sponsor in the fair featuring the haute cuisine of Greenland, which starts tomorrow in Hondarribia. As La Bacaladera signed a strategic agreement with Greenland ten years ago, the company will supply its products so that the best chefs of this region of Denmark can reveal their cooking skills.