QUALITY   BACALAO GRAN SOL selects the highest-quality cod and subjects it to strict internal control processes, to guarantee its perfect condition prior to being processed. After this phase, the cod is boned, depending on each product type. Afterwards, the cod is subjected to a desalting process under controlled temperature conditions, and then deep-frozen or vacuum-packed, also depending on the product type. This process enables all the cod’s organoleptic properties to be maintained, in addition to its characteristic taste and texture.