A delicacy centuries old!

Bacalhau was developed and consumed since the time of
long ocean crossings and before refrigeration and is today a delicacy
popular throughout the world from Africa to Europe, the Americas, and the Caribbean.

Most importantly in Bacalhau involves the selection of the fish and the curing process to
maximize the possibilities and flavor.

Curing processes have varied from salt and air drying (for varying
amounts of time.) The longer the drying process in salt and in the air
the better the cure.

What makes a cure good?

Lots of salt and time drying which leads just the right
amount of low moisture.
The curing facilities in Portugal and in Norway ensure that a
nice amount of fresh sea salt is laid upon the center of the fish
but that some salt covers all of the fish to ensure curing. Just as
when you place the fish in water to remove the salt. The salt
covering the fish during the curing process will remove the
moisture from the fish.

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Fish from Norway Cured in Portugal from BomPorto a premium Bacalhau company.

Low Moisture improves and helps to maintain shelf

While salt is know for its antimicrobial properties killing some
types of bacteria by essentially sucking the water out of them,
there exists some bacteria which is resistant to this and that is
where why lower moisture is better. Bacteria thrives on
moisture and temperature fluctuations when you have more
moisture and more temperature fluctuations bacteria can
thrive, grow and destroy even salted fish.

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Is dark or yellowish color bacalhau mean good, bad,

Most people do prefer the appearance of salted cod with a
lighter / whiter coloration. But for that to occur it means that
the codfish gets a lesser cure. Proper curing involves a heavy
salting process, plus good drying process. These two steps
give the fish a light yellow coloration and a unique flavor.

The images below show a loin that is not as light in color or attractive as some may want. However, you can see the progression as we soaked it – the color was restored to its natural state, the blemish disappeared and an elegant meal was made.

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A better cure also concentrates the flavor.
For market reasons this is one of the reasons when you shop for
salted fish you may see a range of pricing per lb. Since this product is
priced by the weight. The amount of moisture weighs on the price.

1 LBS - Dry Salted Cod BomPorto (Norway) (Bacalhau) - Collars (On Sale)

In stock
Product Details
UPC: 627900501118

Contains some skin and bones.

This cut is one of the most flavorful.

Storage: While still salted, keep in the refrigerator for use within a few months for product you plan to use longer than that store in the freezer.

Desalting Guide Below

Before consumption, salted fish products must be desalted. The length of the desalting process depends on the thickness of the fish and on how long it has been cured, but is as much as 3 days for the thickest pieces. For the boneless skinless pieces or product typically only 1 day of desalting is necessary.

To achieve the best result we have provided these simple guidelines for the desalting process.

1. Take the precut portion of codfish and rinse excessive salt under the tap.

2. Place the fish in a large bowl of water. A general rule is three times as much water as fish. The bowl of fish should be kept in cool conditions, around 43 - 47 degrees Fahrenheit during the whole process.

3. Change the water once a day.

4. Some of the thinner cuts of the fish are ready to be cooked after 2 days . For the thickest cuts we recommend 3 days. After this process either cook or you may freeze for future use / ready to cook.

Desalting Instructions per the packaging

In refrigerator, soak (1 lb) of the salted fish in 6 cups of fresh water. Change the water 3 times during the day. Then parboil the fish in 6 cups of fresh water for 7-10 minutes. Then drain the water.

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