Hold onto the fish from the nape of the neck – if the fish maintains almost level, it means the fish has a good cure.

When selecting your fish. Pay Attention and ensure the Bacalhau you are purchasing is clean and without dark spots. (not to be confused with dark shading which is due to curing) Brown and black spots indicate blood residue or guts may indicate an inadequately prepared and cured fish.

BomPorto brand Bacalhau known as Sr Bacalhau utilizes “Skrei” Norweigen cod. This is Gadus Morhua cod that caught during only the prime cod fishing months of January thru April during its optimum spawning and maturity which makes it exceptional.

This fish is never frozen and transported to the companies facilities in Aveiro Portugal an area of Portugal which has been handling and curing Bacalhau since the beginning. Here they are split, cleaned and undergo the curing process which involves at least 45 days in the salt and then air dried.

Cod is Split Cleaned
Cod is Salted

Watch this video about this wonderful company we work with and the process.

35 LBS - Salted Cod CENTER LOINS ONLY - BomPorto (Norway) (Bacalhau) (Wholesale) (Shipping Included) (On Sale)

BP-35LBSLOINS
$449.99
In stock
1
Product Details

30 lbs of Salted Cod Fish Cut - If you are looking for the thickest cuts we recommend either the loins or purchasing the whole 8 lb fish.

The Salt Cod with Skin and Bone is cut into 4 - 6 inch pieces. Collars may or may not be included space permitting in order to fit the box.

Origin: Whole Fish(s) Norwegian w/t Portuguese Cure

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 pre-cut 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.


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