[et_pb_section bb_built=”1″ fullwidth=”on” _builder_version=”3.0.47″ next_background_color=”#000000″][et_pb_fullwidth_slider _builder_version=”3.9″ background_position=”top_left” box_shadow_style=”preset6″ box_shadow_blur=”10px” box_shadow_color=”rgba(0,0,0,0.1)” custom_padding=”|||” remove_inner_shadow=”off” hide_content_on_mobile=”off” hide_cta_on_mobile=”off” show_inner_shadow=”on”][et_pb_slide use_bg_overlay=”off” use_text_overlay=”off” _builder_version=”3.9″ header_font=”||||” body_font=”||||” background_color=”#ffffff” background_image=”https:\/\/terradobacalhau.com\/wp\/wp-content\/uploads\/2016\/04\/faqs-header.jpg” background_position=”bottom_left” button_on_hover=”on”][\/et_pb_slide][\/et_pb_fullwidth_slider][\/et_pb_section][et_pb_section bb_built=”1″ _builder_version=”3.0.47″ prev_background_color=”#000000″][et_pb_row _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”2_3″][et_pb_text _builder_version=”3.9″]<\/p>\n
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.<\/p>\n
Tips: Whole, cut fish<\/strong><\/p>\n 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.<\/p>\n Tips: Cured shredded cod \u201cdesfiado\u201d, tongues and swim bladder.<\/strong><\/p>\n Rinse in cold water, then leave to soak in cold water between 12 and 15 hours. The fish can be prepared immediately.<\/p>\n Tips: CodBag<\/strong><\/p>\n Soaking time Codbag: <\/strong><\/p>\n CodBag loins, with or without loins: 3 to 4 days [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″][et_pb_image src=”https:\/\/terradobacalhau.com\/wp\/wp-content\/uploads\/2018\/08\/Untitled_00024.jpg” _builder_version=”3.9″] Cured cod in its dry state should be stored in the packaging in a cool, dark place (between 0- 7\u00baC).<\/p>\n 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.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″][et_pb_image src=”https:\/\/terradobacalhau.com\/wp\/wp-content\/uploads\/2016\/02\/capa2_00038.jpg” _builder_version=”3.9″] To get the best quality it is important that cured cod from Terra do Bacalhau <\/strong>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.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″][et_pb_image src=”https:\/\/terradobacalhau.com\/wp\/wp-content\/uploads\/2016\/02\/Untitled_00001.jpg” _builder_version=”3.9″] Cod Bag\u00ae<\/strong><\/p>\n Demolhar bacalhau nunca foi t\u00e3o f\u00e1cuil. Tempos de demolha: <\/strong> <\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″][et_pb_video src=”https:\/\/www.youtube.com\/watch?v=H0YjtZETOPo” _builder_version=”3.9″] 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 […]<\/p>\n","protected":false},"author":6076,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"_links":{"self":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/pages\/2327"}],"collection":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/users\/6076"}],"replies":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/comments?post=2327"}],"version-history":[{"count":5,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/pages\/2327\/revisions"}],"predecessor-version":[{"id":2332,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/pages\/2327\/revisions\/2332"}],"wp:attachment":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/media?parent=2327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\nCodBag Shredded \u201cDesfiado\u201d: 12 to 24 hours.<\/p>\n
\n[\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_divider _builder_version=”3.9″]
\n[\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”2_3″][et_pb_text _builder_version=”3.9″]<\/p>\nHow to store<\/strong><\/h1>\n
\n[\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_divider _builder_version=”3.9″]
\n[\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”2_3″][et_pb_text _builder_version=”3.9″]<\/p>\nThe importance of a good cure<\/strong><\/h1>\n
\n[\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_divider _builder_version=”3.9″]
\n[\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”2_3″][et_pb_text _builder_version=”3.9″]<\/p>\nO Nosso Cod Bag\u00ae<\/strong><\/h1>\n
\nAgora 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!<\/p>\n\n
\nCodBag lombos com e sem espinha: 3 a 4 dias
\nCodBag bacakhau desfiado: 12 a 24 horas.<\/p>\n
\n[\/et_pb_video][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"