To enjoy this magnicicent fish it is intimidating for some or atleast at first but after a few times actually very easy to prepare with certainty therafter.
The steps include –
- Choosing good fish
- Using Boneless Skinless or with skin and bone
- Desalting & Rehydrating
- Then there are literally thosands of ways to enjoy it….
*Number of Loins is Approximate. As Bacalhau / codfish is thing of nature they vary in thickness and so we pick the thickest pieces to meet the weight purchased.
The orders are fulfilled primarily by weight as that is how you are charged. Since the loins are of different thicknesses and weights for example a 3 lbs order would contain usually 4 or 5 loins.
Traditional Dry Salted Cod (Bacalhau)
See how easy it is:
These loins, are cut from the center section of the fish. This section is the prime cut of the cod, providing you with thick, moist and succulent fish meat.
Frequently Asked Questions
Q: Is dark or yellowish color bacalhau mean good, bad, old?
A: 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. Upon rehydrating and desalting most fish restore to a mostly white color. (see an example of that here)
Type: Highest Quality Gadus Morhua (Norwegian Cod) - Superior 4/6 -
Origin: Whole Fish(s) Norwegian w/t Portuguese Cure (Drier) [47-49% Moisture]
Norwegian Salt Cod is considered the best in the world for its size, color and flavor.
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. It may take as long as 2 or 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 covering the fish. The bowl of fish should be kept in cool conditions, 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 2 or 3 days. After this process either cook or you may freeze for future use / ready to cook.
IMPORTANT - Each Day and before ending the desalting process you may break off a small piece and chew to get a sense of the salt level and decide to continue the process until the fish is to your salt preference.
Video about this brand:
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