Salt cod is cod that has been preserved by salting and drying. It is known as morue in French and bacalhau in Portuguese. The process removes moisture and concentrates flavour, creating a firm, highly salted product that must be desalinated and rehydrated before most preparations. Salt cod is important in Portuguese, French, Spanish, Caribbean and other culinary traditions.
Salt cod may be sold as thick bone-in or boneless pieces, thinner fillets, flakes or shredded product. The thickness, salt level and degree of drying determine the desalting time. Some products are salted but not fully dried, so check the supplier’s specification before planning production.
Rinse off surface salt, then soak the cod in cold water under refrigeration, changing the water regularly. The required time depends on thickness, salt level and whether the fish is sold in pieces or flakes; thick cuts may require longer than thin pieces. Taste or test according to the recipe before cooking. Once desalinated, cook or use the fish according to the intended preparation.
Salt cod is used in brandade de morue, Portuguese bacalhau dishes, Spanish preparations and Caribbean accras. It can be poached, flaked, blended with olive oil and other ingredients, or incorporated into fritters, gratins and stews.
Example: prepare brandade by combining desalinated cooked cod with olive oil and other ingredients according to the recipe, or use flaked salt cod in accras.
Food-safety note: keep the fish refrigerated while soaking and do not leave it at room temperature for extended periods. Desalting does not eliminate all food-safety hazards; follow approved handling and cooking procedures.
Chef’s tip: plan soaking time according to the actual product thickness, and taste before adding salt to the finished dish.
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