Salt Cod

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Salt cod has been very difficult for me to find, especially since I live in the landlocked middle of the United States. But I’ve been on a mission for find it because I have such great memories of the ways my mother used to cook with it. We lived in Seattle for three years when I was growing up, and I’m guessing because of the abundance of cod in Puget Sound, that salt cod was more prevalent there as well.

As a child I remember loving the little wooden box that it came in – the top slid in and out and it was just so cute. Unfortunately, I could never quite get rid of the nasty fishy smell, so the cute box never remained in my possession for long…

But those were really my only memories, except for the divine way my mother served the salt cod with a white sauce, topped with a few capers. I really wanted to attempt to duplicate this and a couple of other recipes. I’ve always loved fish, but I’ve been obsessed with playing in the kitchen with salt cod. There’s just something different about it!

For any of you not familiar with salt cod, it’s simply filets of cod that have been preserved in salt – a remnant preservation technique from the old days. I wasn’t sure if I’d ever find it, especially since we don’t have problems like lack of refrigeration these days. But then I came across salt cod at a Whole Foods store! It still exists! And it was in the little wooden boxes that I remember! I hurriedly grabbed a couple like it was a popular children’s toy at Christmas, and excitedly brought the salt cod home to start planning recipes.

When you first open up the box and unwrap the cod, you won’t be very impressed with it at all. The cod is salted and then dried, so it looks like dried up salty fish!

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What you have to do is soak it in cold water for at least two days, replenishing the water a couple of times a day. Otherwise, the cod will be too salty, and not in a good salty way.

scod

After the two days are up, it’s time for one final rinse, then dry on paper towels, and choose a recipe. Recipes are easy to find, especially if you look into Portuguese recipes, in which case it’s called bacalao, or Italian recipes, which is baccalà. But I’ll post a few salt cod recipes, as well! Watch for future posts!

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13 thoughts on “Salt Cod

  1. I lived in Portugal as a teenager and one of my most vivid memories is eating the local staple, bacalao a bras with my friends. I haven’t eaten it for +20 years now. You have encouraged me to go on a hunt for salted cod, which is hard to find in Scotland too – and reminded me of the good times I had in the Algarve. Thanks, look forward to your recipes, Tracey

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  2. I have loved every salt cod dish I have eaten, as a tourist in Italy and on the Iberian peninsula. I find that delicatessens in areas heavily populated by expat communities always have salt cod in stock, it’s worth having a look. I love it paired with potato as croquettes, or cooked in tomato.

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