Grocery · 16 oz
Salted Cod Fish
What it is
This is dried and salt-cured cod, a traditional method of preservation that intensifies the fish's flavor. The curing process removes moisture, resulting in a firm, dense texture. Before cooking, the salt must be leached out through soaking, which also rehydrates the fish. It is a staple in many cuisines, particularly those with a history of seafaring and preservation techniques.
How people cook with it
Salted cod is a versatile ingredient that requires preparation before cooking. It is commonly used in a variety of dishes where its distinct flavor and texture can shine.
- Soaked and flaked for fritters
- Cubed and simmered in stews
- Shredded into savory pies
- Pan-fried until golden
To prepare salted cod, begin by rinsing the fish under cold water. Then, place it in a large bowl and cover generously with cold water. Refrigerate and change the water every 8-12 hours for at least 24-48 hours, depending on the thickness of the pieces, to remove excess salt. Taste a small piece to check for saltiness. Once desalted, the cod can be drained, patted dry, and then used in your chosen recipe. It can be flaked, cubed, or left in larger pieces.
How it differs from similar foods
Unlike fresh cod, salted cod has a much more concentrated flavor due to the curing process. Its texture is firmer and denser when raw. The need for desalting is the primary difference, requiring an extra step before cooking that fresh cod does not.
Who it is for
Home cooks and professional chefs preparing traditional dishes will find this ingredient useful.
How to keep the rest
Unopened packages of salted cod can be stored in a cool, dry pantry for an extended period. Once opened, it is best to refrigerate any unused portion, ensuring it remains well-sealed to prevent drying out further. It is advisable to use refrigerated portions within a few weeks.