Cod fish (bacalao) in this style is synonymous with Basque Country. The tinned version is a take on the traditional dish that allows maximum enjoyment of the flavorful offering found at tapas bars across the country in convenient fashion. Always nice.

The preparation for each tin is simple: the cod is cut, dusted in rice flour and lightly (very lightly, tenderly, gently) fried in olive oil then tinned, with a touch of heat finishing the process with sealing and preservation.