Choosing between Boneless Skinless or not?

Advantages

• Less Time Desalting and Re-hydrating
  Shorter Time required.
  As little as 15 minutes rinsing depending on your salt preference.
  
• Faster Prep Time
  No bones or skin to remove.
  
• Good for a 1st Time Bacalhau Preparation and Serving
  For those intimidated by the process and serving it to someone for the first
  time.

Disadvantages

Less Flavor

• Typically a shorter curing process for boneless skinless salted cod
  so the flavor is not as concentrated vs using i.e. BomPorto brand
  Portuguese cure.

Thin / Not Thick

• Boneless and skinless are almost always fillet cuts so while you are
  occasionally getting part of the loin you are mostly getting also the belly
  meat.
  
• Flaky Texture
  Since you are getting a fillet cut and less center loin you rarely get flakes
  that you would find from a steak cut.
  
  
• Not Atlantic/ Norway Fish is usually from the Pacific which due to a
  thicker skin prevents more effective cure and the texture is not as tender
  as that of cod from the Atlantic and /or North Sea (Norway) where our
  Bom Porto brand fish comes from.
  
  Boneless Salted Cod fish is something uncommon outside of North America.
  Likely because of the additional processing cost necessary to make it boneless
  skinless increases the price along with a minimal cure. For the same price/cost
  bacalhau consumers typically prefer to work with whole cuts.
  
  While boneless skinless salted cod has a place in cooking Bacalhau we strongly
  encourage you to try the Bom Porto non boneless options we carry. (see bottom
  of email for some of those options)