Also commonly referred to as “Bacalhau”, “Bacalao” or “Baccala” it is the most famous of the white fish. “Wars have been fought over it, revolutions have been spurred by it, national diets founded on it and economies and livelihoods have depended on it.”
Origin: Canda
Method of Capture: Hook & Line
Wild or Farmed: Wild
Salt-preserved Cod is leather-hard before washing and should have a nice salty, meaty flavor.
To prepare for cooking, freshen the fish as follows- Wash fish for 15 minutes in running water. Place fish in pan and cover with water. Heat slowly (Do not boil) and pour off water. Repeat this last process until fish is no longer too salty to taste. Even after soaking, there is a notable saltiness, so it takes well to fritters, brandades, croquettes where the seasoning is mellowed by the fat.