Salted Cod

Store in a cool, dry, dark place. Due to the high salt content, it can last for a very long time. Once rehydrated, it must be refrigerated and used within a few days.

Before cooking, salted cod must be desalted by soaking it in cold water for 24-72 hours, changing the water several times a day. The soaking time depends on the thickness of the fish and personal preference for saltiness.

Once desalted, the fish can be flaked, shredded, or kept in larger pieces for various dishes.

Salted cod is incredibly versatile and can be used in stews, baked dishes, fritters (like Portuguese bolinhos de bacalhau), or casseroles.

Potatoes (especially in stews and gratins)

Eggs (in fritters and omelets)

Onions and Garlic

Olives

Peppers

Tomatoes

Parsley

Not desalting the fish properly, resulting in an overly salty dish.

Using it without soaking, especially in recipes that don't involve significant simmering or boiling to draw out salt.