Boneless & Skinless Salted Codfish (Bacalhau)
Boneless & skinless salted Canadian codfish (Bacalhau).
This salted codfish will be cut according to cut diagram. The number of cut portions may vary depending on the size of the fish.
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.
We suggest a 3 day or less shipping for this perishable item at checkout.