Smoked cod

In order for our products to maintain their perfect harmony of flavour, freshness and texture, they must always be preserved between 0ºC and 5ºC.

It is advisable to place them in the lower part of the refrigerator, generally used for preserving fresh food.

Avoid folding the container or placing any element on it, no matter how light, so that the pressure does not modify the original texture of the product. They must be protected from direct sunlight.

It is advisable to take the products out of the fridge just before they are going to be consumed, as well as to put the remaining products that are not going to be consumed away again as soon as possible. In this way, you can prevent it from drying out and losing its freshness.

Our products should never be frozen because they would lose a lot of flavour, their texture would be altered and their special nuances would be modified.

Preservation once opened: The best way to keep a Dominguez product in perfect condition, once opened, is to wrap it completely in plastic wrap or aluminum foil

In the case of whole smoked pieces, it is advisable to follow certain recommendations to achieve a subtle and balanced cut, either as a slice or loin.

• The base: the smoked product needs to be placed on a completely flat and firm board or surface.
• The knife: the best option is for it to be honeycomb, because the cavities or alveoli on the blade make it easier to separate the slice or loin, thanks to the air chamber that is created between the product and the knife. If you do not have one with these characteristics, an elongated one (ham type) will also work perfectly well. In any case, it is very important for it to be very well sharpened.
• Carving: when cutting we can help ourselves –with the free hand that we are not using for the knife– with rounded tweezers, a table knife or simply the same hand by pressing the sides of the product lightly. The only thing we should avoid is using anything sharp, such as a fork or a pointed knife, as they will aid the smoked product in breaking apart.
• The slice is usually cut according to the tastes of each person and depending on how it is going to be consumed, although, in general, the thinner and more delicate the cut, the more pleasant on the palate.
• In the loin cut, the greater the thickness, the more remarkable all the Domínguez qualities will be. Its texture and juiciness allow quite thick cuts, although we recommend from 2 to 2.5 cm approximately.