I bought a dried and salted cod (aka Bacalhau) and cut it into pieces, used some of those and left about half of it in a dry, dark area in the kitchen cabinet for a month.
Salted cod should last much longer than that, what got me worried is when after re-hydrating and desalinating the remaining pieces in water (about 48 hours). I saw the outside of the fish became light-brown instead of white.
The cod smells perfectly, it's just the appearance. I asked several restaurant cooks and they said it's fine to consume, which I did.
My question, why did the salted cod become brown? Did I make a mistake in the re-hydrating and desalinating process?