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.
Sour Cherry Liqueur
Ginjinha, often just called "Ginja," is a traditional Portuguese liqueur made from sour cherries, specifically a variety called "ginja" or "morello cherries." It is typically infused with alcohol, sugar, and spices like cinnamon to create a sweet, slightly tart flavor. This version has fruit in the bottle.
Ginjinha from Alcobaça is a regional variation of this liqueur, originating in the town of Alcobaça, which is famous for its long history of fruit cultivation, including cherries. What sets Alcobaça's version apart is its artisanal roots and use of locally grown cherries and unique production methods, often passed down through generations. The cherries are macerated in alcohol, allowing the flavor to infuse over time, resulting in a rich, full-bodied liqueur.
Ginjinha is usually enjoyed as a digestif, often served with or without a cherry in the glass. It’s a beloved Portuguese tradition, especially in areas like Alcobaça and Lisbon, where small bars and cafés specialize in serving this iconic drink.
Ingredients: Sour Cherry, sugar syrup grain alcohol
Process: 1 year maceration of sour cherry and alcohol in stainless steel. Afterwards the cherries go through a pressing to extract the macerated juice. There is a final blending of the sour cherry liqueur with the sugar syrup and water.
Aging: 1 year in French oak barrels.
Tasting Notes: Intense, velvety ruby color and combines delicate notes of fine wood with sweet aromas of ripe sour cherry. The long aging process, in French oak barrels, gives it aromas of great complexity and delicacy.
**Does Not Come With Bag