How to Prepare Dried, Salted Cod (Bacalhau)

Preparing Dried Fish is Easy if You Plan Ahead

Sep 29, 2008 S. Elliott

Dried, salted cod is a flavorful and easy addition to your list of fish recipes, and although it's easy to use, there's some prep involved.

Using dried fish in modern recipes may seem like a lot of fuss, but dried, salted cod (Bacalhau), has an intense flavor that tastes wonderful in fish cakes, soups and stews.

In Portuguese Cuisine, bacalhau is an important ingredient, and this stuff really is salty. The process of preserving and drying the fish gives it a deep flavor and slightly chewy texture, but the trick to using this product, a must have for the Portuguese cook, is in planning in advance to allow enough time to desalt and rehydrate the cod before mealtime. After it has been prepped, the cod can be added to many easy recipes that are standouts in the flavor department.

Soak Dried Salted Cod

Start soaking salted cod in water at least 24 hours in advance, and even 36 hours isn't too far ahead. Use a large, deep bowl with a tight fitting lid. If you want it tasty, don't skimp on the soaking time. Be glad it isn't more; newer preservation methods have cut down on the prep!

Fill the bowl half full of cold water. Check the recommendations on the bag or box for soaking time and the amount of water you should use. Salty cod isn't going to be anyone's favorite.

Rinse off any surface salt and place the dried cod in the bowl. Fill the bowl to within an inch or two of the top with more cold water.

Cover and refrigerate the bowl. Keep it near the front of the refrigerator for easy access.

Change the water in the bowl at least three or four times a day. If you can, more often would be better.

Test Dried, Salted Cod

After 24 hours, test for doneness by tasting a small piece of cod. Don't be squeamish. After all that time in salt, it won't hurt you. It should still taste a little salty but be sweet, with a chewy consistency and a mildly fishy aroma. If it's still too salty, change the water and try tasting it again in a few hours.

Once it has been rehydrated and the salt has been leeched from the flesh, remove any bones and skin from the fish. Now the cod is ready to use in a recipe. Although in its dry state it looked pretty sturdy, rehydrated cod can be delicate, so avoid exposing it to harsh treatment or it will start to flake apart around the edges. If your goal is a fine flake, great, if not, use some care.

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Fish Cakes Made With Dried, Salted Cod