Frank and Sal Wild Caught Salt Cod: Whole Skinless and Boneless Fillets
$ 32.98 - $ 98.95
Salt Cod (Bacalao) Prepared the Frank and Sal Way
At Frank and Sal, we have been sourcing the finest Salt Cod for over 30 years. We know that the best results come from starting with a whole fillet. While others sell bags of broken scraps, we prioritize shipping whole fillets that are 100% skinless and boneless. This is wild-caught North Atlantic cod, cured the traditional way with only sea salt and air. You get a meaty, consistent fish with zero waste, perfect for everything from a Friday night stew to a classic holiday Baccala salad.
| Selection | Texture | Best Use |
|---|---|---|
| Whole Fillets | Firm and Meaty | Roasting or Stews |
| Clean Prep | Skinless & Boneless | Fritters and Salads |
| Natural Cure | Traditional Salt Only | Mantecato and Braises |
How to Prepare Your Salt Cod Fillets
To get the legendary flaky texture of traditional Salt Cod, you must follow a proper soaking cycle. This process restores the moisture and pulls out the salt while keeping the meat dense and firm.
- The Cold Soak: Always keep the fish in the refrigerator at 38 degrees F during the soak. Cold water ensures the fish stays firm.
- 48 to 72 Hour Cycle: For these meaty fillets, a 2 to 3 day soak is best. Change the water every 8 hours.
- Ready for the Pot: The Salt Cod is ready when it is flexible and has expanded in size. A small raw flake should have a mild oceanic saltiness.
The Frank and Sal Promise
We keep our Salt Cod clean. This is wild-caught cod cured with pure sea salt, no fillers, and no water-retention chemicals. Because the skin and bones have been removed, you get a clean product with zero waste. We ship all orders with expedited shipping to ensure your fish arrives in peak condition. It is the same high standard we have maintained for over three decades.
Why is whole fillet Salt Cod better?
Whole fillets provide a more consistent texture and an even flake. When you buy broken pieces or scraps, they soak and cook at different speeds. By choosing whole fillets, you ensure every part of your dish is perfect.
Is this the same as Bacalao or Baccala?
Yes. Salt Cod is the broad name for this preserved Atlantic fish. Whether your recipe calls for Bacalao, Baccalà, or Bacalhau, our wild-caught, naturally cured fillets are the authentic choice.
How do I store Salt Cod?
Store the salted fish in a cool, dry place. It has an excellent shelf life of 18 to 24 months. Once you finish the soaking process, cook the fish or freeze it immediately.