$ 32.98
Whether you are observing Lent, preparing a traditional Easter lunch, or planning the Feast of the Seven Fishes, you need the best fish possible. We sell high-quality dried salted cod as white, boneless fillets. Perfect for Portuguese Bacalhau, Spanish Bacalao, or Italian Baccalà recipes. This is not the low-quality, bone-in fish you find in generic supermarkets.
Follow these steps to perfectly rehydrate your fish and remove excess salt.
Salt cod (or salted codfish) is fresh Atlantic cod that has been preserved through a centuries-old method of heavy salting and drying. This process extracts moisture, which not only preserves the fish but concentrates its flavor, creating a dense, savory texture. It is a staple ingredient for Easter and Lent across Mediterranean cuisines, specifically Italian (Baccalà), Portuguese (Bacalhau), and Spanish (Bacalao) cooking.
You must rehydrate the fish before cooking. Rinse off the surface salt, then soak the fish in a large bowl of cold water in the refrigerator for 24 to 48 hours. Crucial Step: Change the water at least 3 times a day. This process draws the salt out of the fish and into the water. Chef's Tip: For the final hour of soaking, you can use milk instead of water to make the flesh extra white and tender.
Yes, they are completely different culinary ingredients. Fresh cod is mild, soft, and flaky. Dried Salted Cod, once rehydrated, is firm, meaty, and "chewy" in a pleasant way. It holds its shape perfectly in hearty Easter stews, can be whipped into a mousse (Brandade), or fried into fritters without falling apart.
If dry (as shipped): It can be stored in a cool, dry place (like a pantry) for several months. If rehydrated (soaked): Once you have soaked the fish, it is effectively "fresh" again. You must keep it refrigerated and cook it within 2 days, or you can freeze the soaked fillets for up to 3 months.
