Bacalao a la Vizcaína is tender salt cod gently finished in a silky, savory sauce of onion, tomato, garlic, and sweet red peppers. The result is deeply flavored yet elegant, with the cod’s delicate flakes balanced by a mellow, glossy sauce perfect for spooning over potatoes or bread.

Golden beer-battered cod with a crackly crust is paired with thick-cut chips that are fluffy inside and crisp outside. A quick tartar sauce and fresh lemon bring brightness and richness, making this a comforting, crowd-pleasing plate.

Saikyo Yaki is tender cod coated in a glossy, savory-sweet miso glaze and broiled until lightly caramelized. The fish stays moist and flaky, while the scallion adds a fresh bite that brightens the rich umami finish.