Rehydrating and Desalting

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 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 3 days. After this process either cook or you may freeze for future use / ready to cook.

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.

EMERGENCY DESALT- If you find the fish is still too salty right before you are about to cook or serve it, you can do another par boil in milk which may accelerate the removal of the salt at the last minute and also tenderize it a bit (if you desire that).

Common Question about the appearance of the fish before this process –

Is dark or yellowish color bacalhau mean good, bad, old?

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.

Bom Petisco Solid Tuna in Olive Oil [BULK] 30 Cans (Free Shipping this Item) EXPIRE 10 2028

Store/Tinned Seafood

Product Details

UPC: 033428008006

The history of Portugal’s most popular canned food brand, Bom Petisco, is as special as its tuna.

Over 50 years of Bom Petisco

On the island of São Miguel, the production of Bom Petisco has a history which is over 50 years old. This is the story written by the hands of our employees, who, every day, prepare the fish, to make the best petisco* available to all – our tuna. It is thanks to them that every can contains a guarantee of Azorean tradition – unbeatable fish, prepared following the recipe passed through generations.

The Tuna.

There are several types of tuna that inhabit the cold waters of the Atlantic Ocean. Amongst them, the Skipjack tuna (Katsuwonus pelamis) is favoured by Bom Petisco.

A great swimmer, tuna stands out for its elongated and fusiform body. The ancient Greeks called tuna thynō, which means “to rush”, because of its speed. Today, we know that some species of tuna can reach speeds of 70km/h and can travel up to 170km a day, always in schools of fish. Even more than whales!

Bom Petisco preserves the good stuff

In our factory, skillful hands prepare and cook the tuna, which is then preserved in oil, olive oil or brine, and sterilized. Without the use of any preservatives, the result is 100% natural canned fish, highly nutritious and with a flavor that lasts over time.

*Petisco – a small dish; snack

Preserving the ocean.

Because sustainability in fishing is important at Bom Petisco, fishing in the Azores is regulated by strict criteria for the protection of the marine ecosystem. Fishing takes place in collaboration with the POPA – the Azores fishery observation programme – a project for monitoring and controlling fishing. The aim is to ensure that no dolphin is harmed by our fishing activity. The protection of dolphins and sustainability of the sea are guaranteed by the “Friend of the Sea” status, which aims to reduce the human impact on the marine ecosystem.