Salt cod
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=24377
Printed Date: 11 Jun 2026 at 8:32am
Topic: Salt cod
Posted By: DeKay
Subject: Salt cod
Date Posted: 08 Nov 2007 at 11:41pm
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Salt cod: Bacalao in spain I use blue cod or butterfish, works with any firm fleshed fish. Pat fillets dry with paper towels. Take a dish and cover the bottom in a thin layer of rock/sea salt. Place a layer of fillets in the dish, cover with salt, more fillets, more salt until all fillets used and covered liberally in salt (can't see the fish). Depending on how much fish i find 300-500g of salt is usually plenty. Buy big bags for really cheap salt. Cover and place the dish into the fridge for 24-48 hours. I find longer works better. Take it out and rinse the dish out, rinse the fish, place back in the dish and cover with cold water. Put back in the fridge for 36-48 hours, changing the water every 6-8 hours (eg, morning, evening, night). The fish can be drained and stored in the fridge for another 5-7 days or stored in the water. Texture becomes much firmer and flaky, the flavour is rich and delicious. It's handy to have around, keeps the fish well for quite a while and is very versatile. Try chopping it into a white or cheese sauce and using in pasta dishes, pies or stews or just spread it on toast. Fry it off and serve with fresh mozzarella, olive oil, tomatoes and capers. Cook chunks in a tomato sauce, poach in olive oil or milk etc etc. Yummy |
Replies:
Posted By: DeKay
Date Posted: 28 Nov 2007 at 9:15pm
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A minor variant on a salt cod dish - Salt butterfish cream. Salt and rinse the fish as above. It takes 10 seconds twice a day to change the water, very easy. Use about 400-500gm Take the fillets after rinsing and poach in milk/water with a bay leaf, a few peppercorns, a coarsely chopped onion and a couple of cloves. Poach for 5 mins or until cooked. Put the fish in the blender, with the onions (remove bay leaf, peppercorns and cloves). Blend until soft. In a pan, fry 3 cloves of garlic very gently in some olive oil. Add 200mm of cream, bring to a gentle boil and add the fish. Turn off the heat and mix. The consistency should be light. Mix in lemon juice and lots of black pepper. Top with chopped olives and parsley. Serve with thin slices of french bread toasted with olive oil drizzled over them. Or on toast. A great snack food for guests, bbqs. Serve with asparagus or beans with bread for a light meal. With toasted pita bread at work for lunch.  |