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Salt Cod -- how to use it, cook with it?

sabg

By sabg
in Cooking

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Peter the eater

Peter the eater

Posted
Posted
No these are large, salted and dried sides of fish. Like either whole filets or whole, headless, skinned fish. Looks like salt cod to me, bigger than hake I've seen. But is dried salt hake common?

I've never seen salt hake for sale around here. There are several species that get called hake, all of which belong to the order Gadiformes, but can be of the family Phycidae or Merlucciidae. The one I showed above is of the latter.

I'm guessing you saw salted red or white hake, from the family Phycidae. They're bigger and more common. Does the vendor know?

Peter Gamble aka "Peter the eater"

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johnnyd

johnnyd

Posted
Posted
Anything else I should know about preparing salt cod? Thanks!

You can control the salt retention by the number of water-changes during the soak stage. Many say change that water often but I'll only do it twice for fritters. Your call.

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  • 16 years later...
Smithy

Smithy

Posted
Posted

Yes, this is an old topic. I remember thinking I had to try salt cod, and specifically salt cod brandade, back when the topic was new. I still haven't.  Thanks to this article I'm thinking again that I should, sometime in the next year. 

 

Whether you want to try salt cod or not, read the article: Les Marseillaises (or, you're soaking in it) by Michael Procopio. It's given me a lot of laughs today!

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Nancy Smith, aka "Smithy"
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blue_dolphin

blue_dolphin

Posted
Posted
3 hours ago, Smithy said:

Yes, this is an old topic. I remember thinking I had to try salt cod, and specifically salt cod brandade, back when the topic was new. I still haven't.  Thanks to this article I'm thinking again that I should, sometime in the next year. 

 

Whether you want to try salt cod or not, read the article: Les Marseillaises (or, you're soaking in it) by Michael Procopio. It's given me a lot of laughs today!


Great article! Don’t forget to review the slightly newer Salt Cod Diary topic for more ideas!

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