Salting food is an ancient method used to preserve food. Fish, one of the standard and staple food in many countries, has been salted for centuries. Many types of fish have been salted either as part of a cooking process or for preservation. Codfish is one of many types of fish sold salted in the Caribbean.
Cod is one of the common fish salted for preservation. The salting process is not difficult. The cod is covered with enough salt for days and cooked when needed. During the salting period, the salt absorbs the fish moisture and dehydrates the flesh preventing bacteria growth.
How to desalt Cod Fish
Salted Codfish is sold in different packaging. You may also find it without any packaging, similar to the photo from Pixaby below. When sold in a plastic bag, the cod is a bit wet and salty. This type of packaging is usually commercialized. You may also find the codfish in a plastic bag after it has been packaged by the selling store. This method is generally done by local and smaller stores.
Desalting codfish is simple and easy. You have two options.
Thoroughly rinse the fish under running water. Fill up a bowl with water enough to cover the fish. Soak in water overnight or for at least 6 to 8 hours. Remove from water rinse, and soak again for 4 to 6 hours in fresh water.
Remove from the fish from the water then remove the scales and dry thoroughly. Discard the water. Cook the fish accordingly.
Thoroughly rinse fish under running water. Fill up a pot with enough water to cover the fish. Boil under medium heat for 10 minutes or until the foam begins to appear, then remove from the heat and rinse well. Fill up the pot with water again and boil a second time for ten more minutes. Remove from water, and let cook. When completely cooled, remove scales, rinse and pat dry.
- Add about 1 to 2 tablespoons of vinegar or lemon juice to the water when soaking or boiling.
- If you feel that the fish needs more time to desalt, soak in water a third time for a few hours.
Here are a few recipes to try:
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