Dried Salted Cod Fish

Store in a cool, dry, dark place. It has a very long shelf life when kept dry and away from moisture. Once rehydrated and cooked, it should be refrigerated and consumed within a few days.

Nutritional values are approximate and can vary based on the specific fish and salting process. Sodium content is very high before soaking.

Thoroughly desalting is crucial: soak the cod in cold water for 24-72 hours, changing the water every 6-8 hours. Taste a small piece to check saltiness.

After desalting, the fish is ready to be cooked. It can be baked, fried, grilled, or added to stews and casseroles.

The flaky texture after rehydration makes it versatile for various dishes, from fritters to gratins.

Potatoes (baked, mashed, fried)

Onions and garlic

Olives and capers

Tomatoes

Cream and eggs (in gratins and custards)

Parsley

Not soaking long enough, resulting in overly salty fish.

Using hot water for soaking, which can cook the fish and affect its texture.

Discarding the soaking water; it can sometimes be used in other recipes if it's not too salty.