A specialty grocery store recently started to carry a Bacalhau (heavily salted cod fish) - I'm guessing that a recipe I have for Baked Codfish would work. My question is since it is so heavily salted what should I do to prep it for cooking?
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Basically it depends on how much salt (not how little water) there is in the fish. Here in Galicia and northern Portugal we usually soak it for 12 hours or so, changing the water once or twice. That will yield a slightly salty and tangy fish. If you don't like the salty edge and prefer it blander, soak it for 18 hours or so. |
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Depends on the dryness of it. Sometimes it's completely dessicated, which means you need to soak it for a couple of days, changing the water frequently. Sometimes it's a bit moist and spongy, in which case you can shorten the soaking to about 24 hours, again changing the water frequently. Or, you can just buy fresh cod. |
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