Bacalao - Baccala Dried Salt Cod Without Bone - Approximately 4 Lbs-...

Description

Approximately 4lbs Jumbo boneless salted dried cod Fish
Beautiful Clean Filets
Bacalao is codfish that has been salted and dried in the sun. Doused in vast quantities of salt and dried under the Mediterranean's hot sun. This ancient method of preservation means the cod can be stored indefinitely at ambient temperatures. No bacteria or mold are able to grow on the highly salted dried codfish.
Caught in the North Atlantic Cured in Portugal.
Soaking your Salt Cod
Before consumption, salted fish products must be desalted. The length of the desalting process depends on the thickness of the fish and on how long it has been cured but is as much as 3 days for the thickest pieces.
To achieve the best result we have provided these simple guidelines for the desalting process.
1. Take the precut portion of codfish and rinse excessive salt under the tap.
2. Place the fish in a large bowl of water. A general rule is three times as much water as fish. The bowl of fish should be kept in cool conditions, around 43 - 47 degrees Fahrenheit during the whole process.
3. Change the water once a day.
4. Some of the thinner cuts of the fish are ready to be cooked after 2 days. For the thickest cuts we recommend 3 days. After this process either cook, refrigerate or freeze for future use.
PLEASE NOTE: You must refrigerate your Cod after reconstituting.