How to Desalt Cod

Although you can now buy half-salted cod or desalted and soaked cod in many places, it is essential to remember a few basic tips on how to properly desalt cod. When purchasing cod, it is better to buy whole pieces, especially for the price, which is more affordable than buying expensive fillets. The thicker parts will be used to obtain the fillets, in stews like pil-pil cod, and the rest can be used for frying, salads, oven stews, or soups. Once at home, place the piece in a large tray well-covered with cold water, changing the water three times a day to remove the salt. If it is hot, it is better to place it in the bottom of the refrigerator, as the elevated kitchen temperature could spoil it. It should be noted that, although dried cod can be stored for a long time at room temperature, once rehydrated, it should be consumed soon. In any case, once soaked, it should be kept cold, and if it will not be used soon, it can be frozen in airtight bags, once well-drained, cut into pieces, and dried with a cloth or paper towel. The desalting process lasts about 2-3 days, depending on the degree of drying. A trick to speed up the process is, after soaking for about 12 hours, to cover it with boiling milk for 3-4 hours. Once soaked, the cod increases significantly in volume. Cod has countless culinary uses; simply roasted, it is a delight, and it is part of modest stews like traditional vigilia potajes, with chickpeas and vegetables, or more elaborate dishes like brandade or Venetian-style cod, baked cod, etc. One of the simplest ways is to cook it in fry-ups. Fried cod is very easy to prepare, simply coated with egg and flour, and fried in good quality extra virgin olive oil, taking care not to add salt. Nutritionally, cod is a very healthy and light fish, an important source of animal protein since ancient times. The only exception is that, due to its salt content, it is not very advisable for those with hypertension, logically. Let’s remember that, as a general rule, although the cod has been properly desalted, it always retains some of its salt, so we should not add salt or only add a small amount when cooking it. Another tip is not to overcook it; once soaked, it is a very tender fish, so, depending on the recipe, we will blanch it in milk or boil it in water for a few minutes, so it does not lose its particular flavor and texture. Another interesting fact is that in many recipes, the water from the last desalting is used to prepare the sauce that accompanies the cod, or in some phase of the dish, as this water has some salt and flavor from the fish. Enjoy the delicious cod. We recommend some cod recipes: - Grandma's Vizcaina Cod - Cod Balls - Cod with Tomato Sauce and Clams