What is Salt Cod?
Salt cod (bacalhau) is one of the most iconic ingredients in Portuguese cuisine. It's Atlantic cod that has been dried and salted, a preservation method dating back centuries. This process completely transforms the fish's texture and flavor, making it firmer with a more concentrated, savory taste.
Types of Salt Cod
Dried Salt Cod (Traditional)
Traditional Portuguese salt cod is sold dried and stiff, looking almost like a wooden board. This type requires soaking before cooking.
Frozen Desalted Cod
Some stores sell cod that has already been soaked and frozen. This type is ready to cook after thawing - simply defrost in the refrigerator for 24 hours.
How to Soak Dried Salt Cod
The soaking process is essential to rehydrate the fish and remove excess salt.
Step by Step
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Rinse: Rinse the cod under cold running water to wash away surface salt.
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Submerge: Place the cod in a large container and cover completely with cold water. Store in the refrigerator.
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Position: Place the cod skin-side up. This allows the salt to sink to the bottom rather than getting trapped against the skin.
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Change Water: Change the water every 6-8 hours.
Soaking Times
| Cut Type | Soaking Time |
|---|---|
| Thin pieces or shredded | 24 hours |
| Medium loins | 36-48 hours |
| Thick loins | 48-72 hours |
Testing for Doneness
Cut a small piece and boil it in water for 1-2 minutes. Taste it - it should be pleasantly salty but not overwhelmingly so.
Storage
Dried Salt Cod (before soaking)
- Store in a cool, dry place
- No refrigeration needed
- Lasts 18-24 months
Soaked Salt Cod
- Keep refrigerated
- Use within 2-3 days
- Can be frozen for up to 3 months
Important Tips
- Never soak at room temperature - always use the refrigerator
- Use a container large enough for the cod to be fully submerged
- If you're in a hurry, changing the water more frequently can speed up the process
- Quality salt cod has a uniform yellowish color and pleasant smell