Choosing between Boneless Skinless or not?
- 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
- Typically a shorter curing process for boneless skinless salted cod
so the flavor is not as concentrated vs using i.e. BomPorto brand
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
- 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)