Skip to content

Bakkeljauw (salted saithe and pollock) wholesale

Bakkeljauw (salted saithe and pollock) wholesale

Bakkeljauw is heavily salted saithe and pollock, our biggest fish line and a weekly repeat buy for Surinamese, Caribbean and West-African stores. Salted to keep chilled, soaked before cooking, then flaked into bakkeljauw met brood, ackee and saltfish or heri heri.

We supply Saithe XXL whole (Heel) 20 kg, Saithe XXL chunks (Moten) 20 kg, filet Pollock 2 x 5 kg, filet Saithe 4 x 5 kg, and Saithe Moten in 10 x 1 kg and 9 x 400 gram. Surimama-branded or unbranded.

Produced under HACCP, EU approval NL208262EG. Salted and shipped chilled, delivered DAP across the EU and UK.

Also known as: Bakkeljauw, Batjauw, saltfish, salted saithe, salted pollock, gezouten vis, morue

Product
ProductPackProcessBrandStorage
Bakkeljauw Saithe XXL Heel20 kgSaltedSurimamaChilled
Bakkeljauw Saithe XXL Moten20 kgSaltedSurimamaChilled
Bakkeljauw filet Pollock2 x 5 kgSaltedChilled
Bakkeljauw filet Saithe4 x 5 kgSaltedSurimamaChilled · On request
Bakkeljauw Saithe Moten10 x 1 kgSaltedChilled · On request
Bakkeljauw Saithe Moten9 x 400 gramSaltedChilled · On request

What bakkeljauw is used for

Bakkeljauw is heavily salted saithe and pollock, the saltfish that Surinamese, Caribbean and West African shops reorder every week. It goes into broodje bakkeljauw, heri heri, telo, moksi alesi and bakkeljauwballetjes, and into ackee and saltfish.

The form decides how much work the buyer does. Whole fish (heel) is for customers who desalt and debone it themselves, chunks (moten) are the workhorse for stews, and filet is close to boneless. We supply Saithe XXL whole and in chunks in 20 kg boxes, filet Pollock in 2 x 5 kg and filet Saithe in 4 x 5 kg, plus Saithe chunks in 10 x 1 kg and 9 x 400 gram. Surimama-branded or unbranded.

Desalting (uitkoken)

Bakkeljauw has to be desalted before it is cooked. The quick way is boiling: cover it with plenty of fresh water, simmer 15 to 20 minutes, pour the water away, taste, and repeat. Two rounds is normal, three for thick whole pieces.

The slow way is soaking for about 24 hours, with fresh water every 3 to 4 hours. It keeps the fish firmer. Either way, finish by rinsing it cold, squeezing it dry, flaking it and picking out every bone.

Read the full guide: How to desalt bakkeljauw (uitkoken): boiling vs 24-hour soaking →

Specifications

Specifications
Packbox 20 kg, box 2 x 5 kg, box 4 x 5 kg, box 10 x 1 kg, box 9 x 400 gram
ProcessSalted
StorageChilled
BrandSurimama
EU approval numberNL208262EG

Frequently asked questions

What is the difference between whole, moten and filet?
Whole (heel) is the full salted fish, cheaper per kilo than filet but with the most deboning. Moten are chunks cut from it, the usual choice for stews. Filet is close to boneless and ready fastest.
How do I desalt bakkeljauw?
Boil it in rounds of 15 to 20 minutes in fresh water and taste after each round, or soak it for about 24 hours with a water change every 3 to 4 hours. Stop when it tastes pleasantly salty, not harsh.
Is bakkeljauw saithe or pollock?
Both. Our Saithe lines are saithe (koolvis in Dutch) and the filet Pollock is pollock (pollak). Both are salted white fish sold under the name bakkeljauw.
How is it shipped?
Salted and chilled, delivered DAP to your address. It is salted so that it keeps chilled; you desalt it just before cooking.

Related guides