How to soak

Salt cod is dried, salted cod that needs to be re-hydrated and de-salted before use. The time to soak ready-to-cook cured cod depends which part of the fish you are soaking and also its size. There are however some general tips on how to soak your cod perfectly ready-to-cook.

  • Rinse superfluous salt off from the fish by running cold tap water over the fish.
  • Place the fish in a container that goes into the refrigerator. The fish skin should be facing up.
  • Change the water every 24 hours, always with cold water.

Tips: Whole, cut fish

Recommended soaking time is 3 to 4 days. In the mean time check the thinnest parts, with around 1 cm thickness, by tasting them. Take them out if they are done, and leave the thickest pieces to soak the whole time.

Tips: Cured shredded cod “desfiado”, tongues and swim bladder.

Rinse in cold water, then leave to soak in cold water between 12 and 15 hours. The fish can be prepared immediately.

Tips: CodBag

  • Unscrew the cap, tear off the safety protection and fill the Codbag with cold water up to the indicated mark.
  • Screw the cork and place in the refrigerator.
  • Change the water every 24 hours.

Soaking time Codbag:

CodBag loins, with or without loins: 3 to 4 days
CodBag Shredded “Desfiado”: 12 to 24 hours.

How to store

Cured cod in its dry state should be stored in the packaging in a cool, dark place (between 0- 7ºC).

After the fish is soaked, it should be prepared immediately or stored in the freezer. Dried cured cod should not be stored in the freezer.

The importance of a good cure

To get the best quality it is important that cured cod from Terra do Bacalhau is cured in salt for 9 months. This ensures the cod obtains a unique, cured taste, a light straw yellow colour and flakes perfectly after preparation.

O Nosso Cod Bag®

Cod Bag®

Demolhar bacalhau nunca foi tão fácuil.
Agora pode demolhar o verdadeiro Bacalhau da Noruega preparado de forma artesanal e com 9 meses de cura sem ter de o retirar da embalagem. Simples e pratico!

  • Abra a tampa, retire a protecção de segurança e encha o CodBag com água fria até ao limite indicado.
  • Feche e coloque no frigorífico.
  • Mude a água de 24 em 24 horas.

Tempos de demolha:
CodBag lombos com e sem espinha: 3 a 4 dias
CodBag bacakhau desfiado: 12 a 24 horas.

 

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