$ 32.98
Rehydrating Salt Cod is a process of controlled desalination that restores the fish to its original moisture content. Selection of the soaking duration is dictated by the thickness of the fillet: choice whole loins exceeding 1.5 inches require a 72-hour cycle, while thinner fillets are ready within 24 to 36 hours. Always use cold water at 38°F and change the water every 8 hours to ensure constant salt extraction.
| Order Weight | Cut Characteristics | Recommended Use |
|---|---|---|
| 1 lb to 2 lb | Typically thinner fillets; higher surface-to-meat ratio. | Whipped Baccalà Mantecato or Fritters. |
| 3 lb to 4 lb | Standard center-cut fillets; balanced thickness. | Traditional Stews or Casseroles. |
| 5 lb Whole Cut | Full loins including the thickest center sections (1.5"+). | Poaching or Slow-Braising Loins. |
The fish is ready when it has doubled its dry thickness and the flakes feel supple. A raw, rehydrated flake should have a mild, oceanic flavor. If a sharp saltiness remains, continue the soak for an additional 8 hours.
