How to Salt Cod

[gazza1960]

Salting Cod has long been used to store the fish but its the wonderful taste and flavour from the salting that I enjoy and lends itself to various recipes, the curing process and or humidity determines the outcome but ive always been happy to salt the fillets and fridge it for 7 days in our fridge @ + 3 degrees.

Cod Fillets = 1 lb net weight..pat fillets dry with kitchen paper
Cooking salt = 1 kilo

Plastic container and shrink wrap.





Put a layer of salt in the container bottom...1 inch ish and place 2 x fillets onto the salt.




cover the fillets in more salt and do the same for the remaining 2 fillets
then fill box with salt,place lid on and cover tightly in shrink wrap
and fridge for 7 days.



Remove from fridge and break fillets from salt surround.



Place salt cod fillets in large bowl of water and change water at least 3 times in a 12 hour period.



Fillets should be slightly rubbery to the touch,they can be fridged for a few days till needed.

Of course Herrings, Pollack, and all manner of fish can be used as apart from the great flavour of salting the intensity of the salt also kills off
various worms and bacteria.

If you cant be bothered to salt your own you can source salt cod in most
large supermarkets.

Try it,youll enjoy it.

Gazza

[gazza1960]

[elhuerto]

My wife loves salted cod but I'm not so keen - popular in salads and fish stews here. Must be an acquired taste as I know people who rave about it, there's a market stall here that sells nothing but salted cod and it's always popular.

[Pescador]

My favourite is Pasteis de Bacalhao that I make every Christmas. A great Portuguese favorite.
Salt cod, mashed potatoes,parsley port and egg, rolled in  breadcumbs

[Duke Ellington]

My parents were born in Jamaica and a meal  we often ate as a family was the traditional Salt fish and ackee. Ackee being a fruit but not a sweet fruit. I think of it as a vegetable. I remember my mum going through the soaking and rinsing of the salt fish before frying it up with spices and scotch bonnet peppers and onions.

Duke

[gazza1960]

Im fascinated that a food process can instill memories from members,and it just shows our cosmopolitan mixture,

I wrote it....half Welsh, Half German,born British,then  Spanish,Portuguese,and Jamaican ancestry replies arrived.........Luv it....

Gazza