It comes from the cold and icy waters of the seas of Iceland, but it is as much our own as the calçot. Traditional cured cod has been present in our kitchens since the 19th century. However, new generations who cook less and faster are moving away from this traditional way of buying and consuming gadus morhua cod.
To prevent this, to keep it as an essential ingredient in avant-garde kitchens, and to pay it the tribute it deserves within the framework of the distinction of Catalonia World Gastronomy Region 2025, the Gremi de Bacallaners de Catalunya has launched the Som de Bacallà campaign, a unique experience to discover, buy and taste authentic traditional cured cod from Iceland.
The Gremi de Bacallaners, defender of tradition
The Gremi de Bacallaners de Catalunya, as a defender of quality, craftsmanship and Catalan gastronomic culture, wants to reclaim the tradition, culture and work behind traditional cured cod. Not in vain, the master "bacallaners" (codmongers) are in charge of desalting it, cutting it and offering it so that it has the best texture and flavor.
Thus, within the framework of the World Gastronomy Region, the Gremi de Bacallaners de Catalunya promotes this initiative that aims to put on the map where to buy and where to taste authentic traditional cured cod.
The gastronomic map of Som de Bacallà
The map will therefore locate shops that preserve the craft, and restaurants where chefs masterfully cook recipes with traditional cured cod.Restaurants, which the Gremi distinguishes as "cod ambassadors", because they have demonstrated and demonstrate a commitment to this product, and that serve and will serve traditional cured cod in emblematic dishes and/or in creative and innovative tapas. Delicious proposals to enjoy an excellent product masterfully prepared. Among the participants, such emblematic places as Nectari, by Jordi Esteve; Windsor, by Joan Junyent; La Gormanda, by Carlota Claver; Semproniana, by Ada Parellada; Ca l'Isidre, by Núria Gironés; Can Culleretes, by Carlos Martínez Agut; Roig Rubí, by Llorens Sonsoles; or the mythical 7 Portes.
The objective is for the map to be maintained over time and in constant evolution, progressively incorporating all establishments that share this commitment and want to join the initiative, making their role in the preservation of this gastronomic heritage visible.
The guardians of cod culture
The campaign, however, will have its peak days from March 20 to April 13.It will be during those weeks when the participating "bacallaneries", the authentic cod guardians,offer special tastings of dishes made with authentic traditional cured cod, desalted, cut and served with all the knowledge and respect for tradition. "Bacallaneries" such as, for example, theMercè, in the Olot Market;Marinade, in Sant Vicenç dels Horts;Bacalalo, at the Mercat del Ninot in Barcelona; Bacallaneria Tarrès,in the Mercat de la Llibertat in Barcelona; orGlòria Vila,in the Mercat de la Mercè, also in Barcelona, among others.
Within the campaign, there is also a clear commitment to bring the culture of traditional cured cod closer to the youngest. For this reason, the Gremi de Bacallaners de Catalunya, with the Federació de Mercats Municipals de Barcelona, will offer cooking workshops and other activities in the gastronomic classrooms of the markets of Sants, El Ninot, Sant Antoni, Santa Caterina, La Llibertat and La Boqueria, where children will learn to cook cod and discover its characteristics, thus promoting healthy eating rooted in our gastronomic culture. In addition, schools that incorporate traditional cured cod into school menus will be highlighted, as it is a healthy ingredient, rich in high biological value proteins, omega-3 fatty acids and essential minerals, which contributes to the development and growth of children.
The 'bacallaner' trade, exclusive to Catalonia
The trade of "bacallaner/a", which originated in Catalan industrial society, is exclusive to Catalonia. The artisan codmonger receives it directly from Iceland, where it has been salted for a minimum of three months, cuts it, debones it, soaks it, and desalinates it traditionally. A process that not only guarantees a high-quality product but also facilitates the work for both homes and restaurants, since reaches the consumer at the optimal point for cooking.
But, traditional cured cod is much more than a simple cooking ingredient: it is a living example of craftsmanship, trade, and tradition that deserves to be valued and protected. Som de Bacallà was born, precisely, with the aim of highlighting both the work of the "bacallaners" masters, as well as those who appreciate and value the product and a gastronomic legacy that connects with Catalan culinary history and culture
In this sense, the Guild also calls on all establishments where traditional cured Icelandic Cod is sold that identify with the trade, as well as restaurateurs and chefs, to be part of Som de Bacallà and appear on this reference map that will endure over time. An initiative that vindicates and celebrates the trade, quality, and tradition of traditional cured cod: "Let's make cod continue to be a symbol of our culinary identity!"
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