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Esqueixada

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description Esqueixada Overview

A Catalan salad of salt cod (bacallà) that has been desalted and shredded raw, dressed with tomatoes, olives, onion, and olive oil, representing one of the oldest preparations of salt cod in Iberian cuisine.

help Esqueixada FAQ

What type of fish is used to make Esqueixada?

Esqueixada is a traditional Catalan salad made using salt cod, known locally as bacallà. The cod must be desalted in water for 24 to 48 hours and then shredded raw into fine strips before dressing.

Do you have to cook the bacallà before adding it to Esqueixada?

No, one of the defining characteristics of Esqueixada is that the salt cod is used entirely raw after it has been thoroughly desalted. The salt-curing process already preserves the fish, making it safe to eat once the excess salt is removed.

What ingredients are traditionally mixed into a Catalan Esqueixada?

Beyond the shredded salt cod, a classic Esqueixada is dressed with high-quality olive oil, sherry vinegar, and ripe tomatoes. Many recipes also include black olives, thinly sliced onions, and occasionally hard-boiled eggs to round out the dish.

Is Esqueixada the same thing as brandada de bacalao?

While both dishes rely on salt cod, Esqueixada is a cold salad featuring shredded raw bacallà, whereas brandada de bacalao is a warm, emulsified puree made by blending the fish with olive oil, garlic, and sometimes cream. Esqueixada maintains a chunky texture, unlike the smooth consistency of brandada.

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