Salt Cod | Baccala | Bacalhau | Whole Skinless & Boneless Fillets
$ 32.98 - $ 94.98
Salt Cod, Baccala, and Bacalhau Whole Fillets, Frank and Sal Selection
At the shop, we have been sourcing the finest salt cod for over 30 years. 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 or a Portuguese Bacalhau dish.
Complete Salt Cod Guide
Learn how to soak, desalt, store and prepare salt cod, with practical timing for different cuts and straightforward answers to common questions.
Francesco's Tip
Always keep the fish in the refrigerator at 38°F during the soak. Cold water ensures the fish stays firm. For these meaty fillets, a 48 to 72 hour soak is best. Change the water every 8 hours. The salt cod is ready when it is flexible and has expanded in size. A small flake should have a mild oceanic saltiness. This patience is what creates the legendary texture our customers have relied on since we opened in 1989.
After Soaking
Parboil: Simmer the soaked fish in fresh water for 7 to 10 minutes, then drain it before adding it to your recipe. Keep the water at a gentle simmer rather than a hard boil so the fillet stays tender. If your recipe cooks the cod directly in a sauce, stew or baking dish, follow that recipe's cooking instructions instead.
A Tradition of Memories
Our father brought these traditions from Palermo, and we carry those memories into every fillet we ship. Whether you are following a recipe for Bacalhau à Brás or preparing a classic Baccala salad, our boneless fillets provide the consistent quality that allows you to focus on the cooking, not the cleaning.