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The bacallaner trade is exclusive to Catalonia. There is nowhere else. The artisan bacallaner the carving, the desespina, the soot and the dessala. We find fresh codfish in fish markets in season from late autumn to spring, although it can be available all year long salted, dried (called peixopalo), smoked or frozen. Codfish had been a basic part of our markets, heirs of the Roman market where fish cans were already sold. In our country, the sale of cod has always been linked to other fish preserves, nowadays with olives and other vegetable salts. Over the years, wholesalers have incorporated cooked foods that facilitate buyers' lives such as donuts or croquettes.

Buying cod in specialized stores guarantees that the codfish offers us a personalized treatment and explain what part of the cod we have to buy depending on the dish we prepare. If we know each part of this fish well, we can do many more recipes and taste some of the fish we might not know. This work has a particular way of carrying it out in our house since the method used to cut the cod takes all the piece, not like the Nordic cut, which is based on making squares and part of the fish is not uses. That is why the French market sells codfish cut in Catalonia, in order to choose between all the parts of the fish: the loin, the nose, the penca and the ventresca, the tail, the gut or the coconut and the cheeks.