Miguel Angel Alkorta started in the food sector in 1976 and moved into cod with his brother José Ignacio in 1993, settling on the village of Elgoibar on the Basque coast as their base. The cod is sourced from the Faroe Islands, transported at optimal temperature, and cooked slowly at low heat in olive oil. A single-species specialist in a region that mostly focuses on anchovy and tuna.
