Over 45 years’
The Norwegian wild-caught ready for use cod has an exceptional food and gastronomical value.
This product particularly stands out for its ease of use in cooking: pre-soaked and preservative-free, it can be eaten raw or cooked.
Thanks to its High Pressure Processing (high-pressure technology used for rehydrated and vacuum packed products), the soaked cod remains unchanged in color, organoleptic properties, consistency and taste.
Product chain and sustainability
Since 1903, the Monti family’s love for the sea has been handed down from generation to generation. Over the years, the company has been able to distinguish itself for the practicality in the use of its delicious soaked wild-caught cod, for the protection of the environment during the fishing and processing phases and for the genuineness of the final product, defining itself as the first production chain in Norway completely “Made in Italy”.
The fishing area from which the cod originates is managed in a sustainable way, taking into account the entire marine ecosystem and the efficiency of the management system of the fishing, processing and packaging phases. Coming from fishing areas that comply with sustainability criteria, the soaked wild-caught cod is MSC-certified (MSC Environmental Standard for Sustainable Fishing).
Soaked cod has a natural iodized sea fragrance, its meat has a firm and elegant texture that remains intact in personality and taste, both in its raw and cooked versions.
History and curiosities
Monti uses a particular technological process to guarantee the longer duration of the product ready for use, as well as the total absence of preservatives and the unaltered maintenance of its PH. Using a very low temperature treatment, Monti guarantees the sanitization of the cod and a greater maintenance of the quality standard of its meat over time.
This is made possible thanks to the High Pressure Processing (a high-pressure technology used for rehydrated and vacuum packed products), which preserves all the qualities of the product.
The ready for use soaked cod can be used raw in carpaccio, combined with lime, orange and peppercorns, and it can be used in cooking, following the typical recipes of our tradition.
The cod can be stewed with chickpeas, fried following the Christmas tradition, or cooked according to the Vicenza-style recipe and paired with a glass of Vespaiolo, as well as being used for more complex recipes and paired with a full-bodied red wine, such as the Italian Aglianico del Taburno.
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