Other
Salt Cod
Cod fillet packed in salt until most of the water leaves and the flesh turns firm and preserved. Before cooking it is soaked in fresh water to put the water back and take the salt out.
Origin
A preserving method of the North Atlantic fishing nations, especially Portugal, Spain, and Scandinavia.
Flavour
Clean and marine once soaked, and inedibly salty if it is not.
How to use it
Soak it in the fridge, changing the water, until a pinched flake tastes seasoned rather than briny. Then poach or stew it.
Storage
Dry salt cod keeps cool and dry. Once soaked, it is perishable and belongs in the fridge.
Recipes using it
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