Sperre Norwegian Salted Codfish Loins
These bone-in codfish loins are considered to be the Filet Mignon of the codfish. These loins, lombos in Portuguese, are cut from the center section of the fish. This section is the prime cut of the cod, providing you with moist and succulent fish meat.
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 usually 48 hours.
To achieve a perfect 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 every 8 hours.
4. The fish is ready to be cooked after 48 hours.
Package contains approximately 1.75 to 2 lb. of Codfish.
We suggest a 3 day or less shipping for this perishable item at checkout.