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.
Watch this video about this wonderful company we work with and the process.
*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.
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, 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.
Video about this brand:
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