Left Side is the “Central Cut”, and the Right Side is the “Posta Longa”


While typically with any dish you are preparing to make using Bacalhau with skin
and bone is best. The skin and bone help retain the flavor of the fish compared to
using boneless skinless fish. Depending on what dish you will be preparing some
cuts/pieces may work better.

Cutting Demonstration Video:

Choosing and Cutting Dry Salted Cod Bacalhau



1 ) When cutting a whole fish with bone for example, you would start by cutting
off across the top mainly to give your first center loin a nice clean edge.

2) Two Popular Approaches – When working with whole fish here are a couple
popular ways to cut your fish


Above are two popular approaches to cutting a whole Bacalhau.
Cutting down each side of the center loins where the thickest meat ends and the
wings/bellies begin. Typically one side of the loins will have the biggest
transitions from the center loin and the wing/belly piece, while the other side will
have more of a tapered thickness where you must decide where to cut. The side
with the biggest transitions is due to how the fish is initially split before the
cleaning and salting.


3) The cuts also help determine which pieces you group together for the desalting
so as to get a more even salt level.

*You can view our desalting instructions here:

Instructions are in the more details section of each of the salted cod products on
our site. We will cover that topic again in a future edition.

4. Certain cuts are optimal for specific dishes.
Loins/Lombos (Thickest) – Baking, Grilling, or Frying.

Center Cuts/Postas – Shredded in your dish.
(Purchase Center Cuts / Postas here.)

*Loins/Lombos are typically the most desirable cut as long as you are comfortable with the desalting process, and are the easiest to work with, cooked whole or flaking for any type of dish.

See a video here on how easy to debone / flake:


Wings/Asas/Bellies – Frying or Stews

Meaty pieces almost boneless great for any preparation where you are flaking.

2 LBS - Dry Salted Cod BomPorto (Bacalhau) - Bits / Ventresca

MER-BITS
$24.98
Out of stock
1
Product Details
UPC: 627900501118

Salted Cod Bits (Typically from Bellies)

Contains some skin and bones.

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.

Video about this brand:


Visit our web site and read our “I Love Bacalhau” newsletter for explanations, tips and recipes for Bacalhau. .https://casadebacalhau.com/

Save this product for later