Salt Cod | Baccala | Bacalhau | Whole Skinless & Boneless Fillets
$ 29.98 - $ 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.
Visual Prep Guide
Master the 48 to 72 hour soaking cycle for perfect flakes. Watch our step-by-step process below to see how we handle these fillets at the shop.
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 raw 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.
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.