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