For more than 30 years now, Roberto Toson has been in contact with the best importers of stockfish coming directly from the Lofoten Islands, Norway. Having being able to see the product first-hand and select it personally, he has developed the ability to choose and request the best items.
The colour of the codfish, its dimensions and smell are fundamental characteristics to carefully take in consideration in order to understand if a product can become excellent food and land on the tables of the best restaurants.
Stockfish, which is sun-dried codfish exposed to the cold Norwegian temperatures, is classified based on length and quality range to offer clients the possibility to choose the raw ingredient that best fits their idea of cuisine or their personal needs. Traditionally, it is used to prepare creamed cod, Venetian-style stockfish and many other regional recipes of the Italian coast.
Another featured product selected by Bontapiù is wet salt cod, broadly used in the kitchens of Venetian restaurants, but not only. It is stockfish that has already undergone a processing phase, having being soaked for at least 24 hours. The water must be changed regularly. The advantage of this product is that it is immediately ready to be used in different recipes, ranging from creamed cod to Vicenza-style cod, including traditional recipes but also new and personalised dishes to satisfy modern cuisine enthusiasts.
Cod is the king of the Norwegian seas and has been known since the Viking Age. It is the main ingredient of this thick and creamy mixture with a unique flavour. To prepare this delicacy, the fish needs to be sun-dried and exposed to the cold air of the North, then processed by breaking and pressing its fibres and mixing them with oil.
Creamed cod can be used as a versatile pâté for appetizers, as a main course or as a tasty side dish.
We propose the products with different packs
Bontapiù also offers the perfect solution to clients who cannot use the fresh variant because of logistic and usage reasons: pasteurised creamed cod. It is exposed to a high-temperature thermal processing that minimises the bacterial load and can therefore maintain the original flavour and the authenticity of the product long-term, making it appropriate for those who need longer expiry dates for organisational or personal needs.
To meet everybody’s preferences or to give a pinch of creativity to your dishes, choose from our selection of flavoured salted cod:
All rigorously made with top-quality salted cod, but with a touch of originality to shape your very own idea of cuisine and surprise clients. Try them fresh or pasteurised.
Bontapiù also offers a line of semi-finished products, some of which are based on artisanal recipes. These products guarantee speed and ease of use while maintaining freshness and flavour authenticity. They are addressed to hospitality businesses that are not willing to sacrifice quality, notwithstanding the reduced areas where food is prepared, organisational and cost-saving needs or the specific type of service offered.
Keep a high-quality standard in your kitchen with reduced work and costs. Choose the products that best match your business – seafood sauces, seafood salads, fried fish and main courses!
Any products, as well as sauces, could be frozen too. We propose them in packs of 80-200-100 gr
