Bacallaneries Rafols , S.L. Poligono Industrial Matas, Nave H. 08780 Palleja ( Barcelona) SPAIN
Ràfols, more than 70 years of Codfish à la carte.     Ràfols    Codfish    has    been    produced    for    more    than    60 years in keeping with the TRADITIONAL system.    Our   daily   commitment   to   our   customers   compels   us   to select   the   wild   Codfish   “Gadus   Morrhua”   from   Iceland, the   most   highly   esteemed   among   the   different   species and fished exclusively with hook and line.    All   our   products   are   prepared   from   Codfish   pieces   of more   than   4   kg   in   weight,   opened   butterfly   style   and salted   for   3   months   in   Iceland.   During   this   process,   the gelatine   that   will   impregnate   the   white   flesh   is   released from the backbone.
In    RÀFOLS    we    think    that    a    good    desalting    process requires: First   of   all   slow   hydration,   then   boning,   which   is   done entirely   by   hand,   and   finally   desalting.   It   is   a   slow   process, but   we   believe   it   is   necessary   in   order   to   obtain   a   product that   is   characteristically   soft   and   tender   while   retaining the “cured” flavour that is essential in traditional salting.     Ràfols    Codfish    complies    strictly    with    current    sanitary regulations,   as   required   by   all   top-of-the-range   products worthy    of    the    confidence    of    the    professionals    in    the sector.
Bacallaneries Rafols , S.L. Poligono Industrial Matas, Nave H. 08780 Palleja ( Barcelona) SPAIN
Ràfols, more than 70 years of Codfish à la carte.    Ràfols   Codfish   has   been   produced   for   more   than   60 years in keeping with the TRADITIONAL system.    Our   daily   commitment   to   our   customers   compels   us   to select   the   wild   Codfish   “Gadus   Morrhua”   from   Iceland, the   most   highly   esteemed   among   the   different   species and fished exclusively with hook and line.    All   our   products   are   prepared   from   Codfish   pieces   of more   than   4   kg   in   weight,   opened   butterfly   style   and salted   for   3   months   in   Iceland.   During   this   process,   the gelatine   that   will   impregnate   the   white   flesh   is   released from the backbone.
In    RÀFOLS    we    think    that    a    good    desalting    process requires: First   of   all   slow   hydration,   then   boning,   which   is   done entirely   by   hand,   and   finally   desalting.   It   is   a   slow   process, but   we   believe   it   is   necessary   in   order   to   obtain   a   product that   is   characteristically   soft   and   tender   while   retaining the “cured” flavour that is essential in traditional salting.     Ràfols    Codfish    complies    strictly    with    current    sanitary regulations,   as   required   by   all   top-of-the-range   products worthy    of    the    confidence    of    the    professionals    in    the sector.