- Package of 2.5-pounds of Bacalao salted cod. Wash the cod, changing the water three or four times.
- Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean.
- Does not have a bone.
- These are excellent Filets.
To make a meal of salt cod, a little prep work is necessary. First, soak it overnight in cold water, changing the water a few times. (No, you do not have to get up in the middle of the night to change the water.) You can hasten this process by poaching the cod in water for five minutes, then rinsing it and changing the water, and repeating the process until most of the saltiness has abated. This takes four or five changes of water. How do you know when you have gone too far? Don't worry. If you rinse out too much salt from the fish, you can add salt to the dish you are making. Whatever route you take, the fish should then be poached covered in water for about 15 minutes, or until reasonably tender. (Salt cod never gets soft.) Once it is poached and drained, you can store it, wrapped and refrigerated, a couple of days.