Bakkeljauw (salted saithe and pollock): salted dried fish for wholesale in the EU and UK

Bakkeljauw is salted, dried white fish. The two species we work with are saithe and pollock, both lean, firm-fleshed cold-water fish from the cod family. The fish is heavily salted and dried, which draws out the moisture, sets the firm texture and lets the product keep chilled rather than frozen. Before cooking, the customer soaks and rinses it to remove most of the salt, then flakes it into the dish.

Our Bakkeljauw range is sold under the Surimama brand or unbranded, all Salted and supplied Chilled:

• Bakkeljauw Saithe XXL Heel (whole): 20 kg
• Bakkeljauw Saithe XXL Moten (chunks): 20 kg
• Bakkeljauw filet Pollock: 2 x 5 kg
• Bakkeljauw filet Saithe: 4 x 5 kg
• Bakkeljauw Saithe Moten: 10 x 1 kg
• Bakkeljauw Saithe Moten: 9 x 400 gram

Whole and XXL chunks suit stores that sell by weight from the counter. The filet and smaller Moten packs suit retail shelves and customers who want a fixed, kitchen-ready format.

The same salted fish goes by different names depending on the community. The most searched terms:

Surinamese and Dutch: Bakkeljauw, Batjauw, gezouten vis.
Caribbean and Jamaican: saltfish, salt fish, salted fish.
English (trade): salted saithe, salted pollock, dried salted fish.
French: morue.
Iberian (related salt cod): bacalao, bacalhau.
German: gesalzener Seelachs (saithe), Stockfisch for the dried style.

A note for your shelf labels: classic Iberian bacalao and bacalhau are salt cod, while our Bakkeljauw is salted saithe and pollock. They cook the same way and serve the same dishes, but the species and the price point differ, so it helps to put both the market name (Bakkeljauw, saltfish) and the species (saithe, pollock) on the label.

Bakkeljauw is a home staple across three large communities at once, which is why it is our biggest fish line. Salting concentrates the flavour and gives the firm, flaky texture that holds up in a stew or a fried mix. That is why it is loved in several kitchens:

• Surinamese: bakkeljauw met brood, heri heri, and bara
• Caribbean: ackee and saltfish, buljol, saltfish fritters
• West-African: saltfish stews with pepper, tomato and onion

For your store that means one fish line serving Surinamese, Caribbean and African customers. Bakkeljauw is not a seasonal item, it is a weekly repeat purchase for returning customers.

For wholesale supply across Europe, what matters is consistent salt level, firm quality and a reliable cold chain. Because Bakkeljauw is heavily salted, it is supplied Chilled rather than frozen, which keeps logistics simpler for stores without deep-freeze space. We supply it:

• Whole or in Moten (chunks): for counter sale by weight
• As filet: saithe and pollock, in fixed retail-ready packs
• In small Moten packs: 10 x 1 kg and 9 x 400 gram for shelf sale

We produce under HACCP with EU approval number NL208262EG. Whole and XXL Moten come in 20 kg, the filets in 2 x 5 kg (Pollock) and 4 x 5 kg (Saithe), and the smaller Saithe Moten in 10 x 1 kg and 9 x 400 gram.

Storage and prep: keep chilled, maintain the cold chain, and advise customers to soak and rinse before cooking to reduce the salt.

The biggest pain for stores and wholesalers in the EU and UK is inconsistency: irregular availability, fish that is too dry or too soft, varying salt levels and unreliable delivery times. From Volendam, with a professional cold chain, we offer:

• Fast distribution across Europe, with short lead times to NL, BE, DE, FR, ES and IT
• Delivery DAP, so the price you see is the price at your door
• EU-approved production (NL208262EG) and fixed pack sizes for your shelf
• One supplier for whole, chunks and filet, in both saithe and pollock

For suppliers and trade partners looking for a reliable European buyer or distribution partner for salted fish, we are a steady point of contact too.

Is Bakkeljauw the same as saltfish? Yes. Bakkeljauw and Batjauw are the Surinamese and Dutch names, saltfish is the Caribbean name. Ours is salted saithe and pollock.

Is Bakkeljauw the same as bacalao or bacalhau? It is cooked and used the same way, but classic bacalao and bacalhau are salt cod, while our Bakkeljauw is salted saithe and pollock.

Is it frozen or chilled? Chilled. Because it is heavily salted it keeps chilled and does not need deep-freeze storage.

Do you supply whole, chunks or filet? All three. Saithe XXL whole (Heel) and chunks (Moten) in 20 kg, Pollock filet 2 x 5 kg, Saithe filet 4 x 5 kg, and Saithe Moten in 10 x 1 kg and 9 x 400 gram.

Do you supply Bakkeljauw in the EU and UK? Yes, we supply B2B from the Netherlands to customers in the EU and UK.

How is it prepared? Soak and rinse the fish before cooking to reduce the salt, then flake it into stews, fried mixes or dishes like bakkeljauw met brood, heri heri and ackee and saltfish.