For over 70 years, the Rafols family business has been dedicated to the preparation of traditional desalinated codfish.

Caught in Iceland by hook and line, Atlantic Cod is butterflied for gutting then left in salt with the bones for at least three months to preserve all the properties and flavour that render it unique. Rafols then selects the largest codfish to be filleted, rehydrated, desalinated and portioned by hand, before being packaged and immediately frozen.

The company’s focus on innovation and customer requests means that catering professionals are always offered a product of the highest quality and with numerous uses in the kitchen.

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