Salted Cod – Easy guide to buying and desalting

Learn with this easy guide how to remove salt from salted cod. Get tips you should remember when buying it and desalination (removing salt) methods.

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Cod, or Bacalao as its name in Spanish, is a fish that is eaten a lot during Lent and Easter. It is eaten in many countries, such as Portugal, Spain, Brazil, to name a few.

In Panama, it is commonly found in its preserved state in salt, salted cod. This method generates lasting preservation of the product.

It’s simple to prepare, what takes the longest is the removal of the salt content it contains. In this post, I’m sharing purchase tips and explaining two simple methods that I have used to desalt cod.

Jump to:

• What to consider at the time of purchase?
• What are you going to need?
• How to remove salt (Desalination process)
• Storage tips
• Other Salted Cod Recipes
• How to cook Salted Cod

What to consider at the time of purchase?

When you buy it make sure that the pieces you buy are of similar sizes. This helps them to desalinate at the same time.

The color of the cod must be whitish, and it must be dry. If you see that it already has a reddish color, it is already in bad condition. It should smell like the sea, but it shouldn’t smell super strong.

You usually find it in the refrigerators of some supermarkets, in other places they are in a non-refrigerated area.

In Panama, because it is a humid and hot place, I recommend storing it in the refrigerator, in the coldest part. You can also freeze it in its original packaging.

What are you going to need?

To do this, you will need salted cod and water. As for utensils, you will need a large pot and a large bowl.

How to remove salt (Desalination process)

To remove the salt from the cod, you have to do a few simple steps.

First, remove it from the package and give it a rinse with tap water to remove the pieces of salt it has. This way we help to remove as much salt as it may have on top.

If the cod pieces are large, you can cut them smaller so that they desalt a little faster. Make sure they are roughly the same size.

For the desalination process, you have two options, a long process, and a short process. Which one you use will depend on how much time you have.

Place the pieces of cod in a large container. It can be a pot or a mixing bowl. Cover it with plenty of water (8 cups aprox.). It can be cold or at room temperature and store in the fridge to soak.

Method # 1 – Long desalting

You can do this overnight, soak the cod for about 12 hours, longer if you have the time. Try to change the water about 4 times (approximately every 3 hours, or however you prefer this is a guide), using cold water, preferably.

The thicker the piece of fish, the longer it will take for all the salt to come out.

After 12 hours, you can remove it from the water and give it another rinse and you will see that it is no longer dry. This is another indication that a lot of the salt has come out.

Method # 2 – Quick desalting

Change the water every 30 minutes. Remove it from the refrigerator and rinse again and put it back in the container with plenty of water.

After 2 hours, you can remove it from the water and give it another rinse.

Preparation for cooking

Place the fish in a pot and fill it with fresh water. Place on the stove over low-medium heat. Let it simmer from 20-30 minutes. You can cook it in increments of 10-15 minutes, and you can taste it.

This may take a little longer, depending on the thickness of the fish. Make sure to check the water level and add more if needed during the cooking process.

You will see that the water begins to change to white. Because of the remaining salt content, the process has started to come out of the fish.

After the time has passed, remove the water and taste a small piece of the fish to verify that you have removed the excess salt. You can repeat this process one or two more times until it has the right flavor for your taste.

Remember not to remove all the salt, as this is where the cod gets its flavor.

Once desalted, remove from the pot and place it in a bowl. When it’s cool to the touch, you can use your hands to remove any large bones and spines. Also, remove the skin and shred all the fish.

The cod can be shredded to the size you prefer, from very small to larger pieces, you decide. Now you have the desalted cod ready for any preparation in which it’s required to use shredded.

Storage tips

Store: Once cool, you can store it in the fridge in an airtight container for up to 2 days. Always take into account that it is in the coldest part of the refrigerator.

Freeze: Once cool, place in a freezer bag. Seal well to avoid freezer burns. You can keep it for up to 2 months.

To enjoy, simply defrost in the refrigerator the night before and you can use any type of preparation. Once defrosted, use in its entirety and do not refreeze.

Other Salted Cod Recipes

• Codfish Fritters (Torrejitas de bacalao)

• Cod with potatoes

• Seafood rice with cod

• Cod croquettes with potatoes

Let me know in the comments below, how do you desalt cod at home?