Salt Cod or Baccala or Dried
Salted Cod comes mainly from Portugal. The Portugese fishermen sail for many
months to the North Atlantic where they catch the cod, but the only way to
preserve them for the long journey back home is to fillet the fish, dry them
and preserve them in salt. From the local importer, they are usually packaged
in 1 pound packages and are frozen.
To prepare to serve these
fish, the fillets must be soaked in water for about 3 days, changing the water
twice daily. I like to soak several pounds at a time and then re-freeze the
prepared fish so they are available for use at any time and only need to be
thawed. They usually need to be cooked for at least 30 minutes to soften them.
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