Riberalves presented four new products that reinforce its strategy of innovation and diversification in the cod category, combining offerings for Christmas celebrations with quicker preparation solutions for everyday consumption.

The new releases include the Christmas Cod Fillet, in a special edition, the new Sublime range, composed of boneless cod loins, cubes and fillets, three cod preparations that allow you to complete meals in seven minutes and two new references from the Bacalhau em Família range.

The strategy seeks to respond to the evolution of eating habits and the convenience needs of consumers, while maintaining the focus on Portuguese cured cod.

More than 25 years after launching its pre-soaked, ready-to-cook cod, the company aims to continue reducing the barriers associated with preparing this product, expanding consumption occasions beyond traditional celebrations.

Christmas Post Office reinforces its offering for Christmas Eve dinner.

For the Christmas season, Riberalves presents a special edition of its Christmas Steak, sold in a 1,5 kilogram package, containing three loin steaks of approximately 500 grams each.

The product is distinguished by a cut traditionally used in the restaurant industry, which combines the thickest part of the loin with the thinnest part of the fish.

Made from selected cod that has undergone 12 months of Portuguese curing, the new product is available already soaked and ready to cook.

Gama Sublime bets on boneless cod.

The new Sublime range represents another commitment to simplifying the preparation of cod, integrating three cuts: loins, cubes and fillets.

The products are presented completely boneless, already soaked and ready to cook, eliminating some of the tasks traditionally associated with preparing fish.

Like the Christmas Codfish, this range uses selected codfish cured for 12 months using the Portuguese method. The company aims, in this way, to combine the appreciation of product quality with greater convenience, seeking to attract consumers who prioritize simpler preparation solutions.

Codfish preparations allow you to complete meals in seven minutes.

In the pre-cooked category, Riberalves introduces a range of Codfish Preparations, designed to make preparing everyday meals easier. The new products are available in three varieties: Traditional Sautéed Codfish, Sautéed Codfish with Olives, and Sautéed Codfish with Tomato.

Each dish features a base of shredded cod already cooked with ingredients and seasonings associated with Portuguese cuisine. The consumer only needs to add their desired side dish, such as rice, pasta, or vegetables, to complete the meal in approximately seven minutes, according to the brand.

The proposal seeks to meet the demand for quick-preparation food solutions without abandoning traditional recipes and ingredients. For Riberalves, this approach also allows for the creation of new opportunities for consuming cod in everyday meals, particularly among consumers with less time to cook.

Codfish in the Family gains new references.

The diversification of the portfolio also includes the expansion of the Bacalhau em Família range, with two traditional recipes available in one-kilogram packages. The new additions are Cod with Cornbread and Spinach and Cod with Cream and Shrimp, both intended for meals shared by three to four people.

The recipes are sold ready to be finished in the oven, eliminating the need for complete ingredient preparation. According to the company, cooking time is approximately 40 minutes when the products are placed directly in the oven without prior thawing, or 20 minutes when previously thawed.

Innovation to bring cod closer to new generations.

Ricardo Alves, CEO of Riberalves, emphasizes the importance of preserving the role of cod in Portuguese gastronomy, while simultaneously adapting the offering to changes in lifestyles. He believes that innovation is essential to keep the product present in family meals, not only during traditional occasions like Christmas, but also in everyday consumption.

The strategy involves developing solutions that reduce the time and complexity of preparation, while maintaining the characteristics associated with Portuguese cured cod.