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How to make salted cod

by Great British Chefs27 September 2016

How to make salted cod

Salt cod is very popular in Europe, especially France, Italy, Portugal and Spain where amongst many things it is made into the famous dish Cod brandade. Traditionally, it was made by salting the cod and leaving it out to dry in the sun and the wind, but refrigeration has modernised the process. Salting the fish draws out moisture, preserving the fish and giving it a much longer shelf life, making it a cost-effective way of preserving a much needed protein in the days before fridges and freezers. Although we are now fully equipped with modern technology, people still eat salt cod for its unique flavour and texture.




Wash and dry the fillet of cod. Mix together the salt and sugar
Sprinkle half of the salt and sugar into a baking tray and lay the fish on top
Cover with the remaining salt and sugar and pack tightly
Cover with cling film and refrigerate for 24 hours. If the cod fillet is particularly thick it will need longer
Once the cod has firmed up rinse well in cold water and pat dry
Wrap in muslin cloth and leave on a wire rack in the fridge for 7–10 days
The salt cod will keep in the fridge for a couple of weeks or the freezer for a few months. It needs to be soaked in cold water for 24 hours before using, changing the water at least twice during this time

Serving suggestions

Try Francesco Mazzei’s colourful Baccalá stuffed courgette flowers or for a hearty main try Rosana McPhee’s Salt cod and chorizo casserole. Luca Marchiori showcases a classic Venetian dish Baccalà mantecato served with rich toasted polenta.

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