Bacalao – Salt-Cured and Dried Cod

Name: Bacalao – Kabeljau gesalzen und getrocknet
Total time: 7 d
Ingredients: 2000 g Kabeljaufilet (ohne Haut); 1000 g Grobes Meersalz; 4 Stk. Lorbeerblätter; 10 g Schwarze Pfefferkörner

Dried FishFishDehydratingHard7-14 days

Traditional Iberian stockfish made from cod, preserved for months through heavy salting and subsequent drying.

Ingredients(for 0.5 kg)

Cod fillet (skinless)2000 g

Coarse sea salt1000 g

Bay leaves4 Stk.

Black peppercorns10 g

Instructions

Preparation

20 Min.

Wash cod fillets, pat dry with kitchen paper, and portion into even pieces of approx. 300-400g. Carefully remove any bones.

Salt Curing

3-5 Tage

Place a layer of coarse sea salt in a deep container, lay fish pieces on top, and cover completely with salt. Place bay leaves and peppercorns between layers. Refrigerate.

Brine Renewal

Täglich 10 Min.

Daily, drain the formed brine, remove the fish, add fresh salt to the container, and re-embed the fish. This process draws out further moisture.

Drying

4-9 Tage

Remove fish pieces from salt, pat dry on the surface (do NOT wash) and hang or lay in a cool, well-ventilated place at 10-15°C for another 4-9 days until the fish is hard and leathery.

Inspection and Storage

10 Min.

Bacalao is ready when it is consistently hard and shows a whitish salt crust. Store dry and cool wrapped in linen cloths for up to 6 months.

Pro Tip

For authentic bacalao, hang the fish after salting in a cool, well-ventilated place (ideal cellar, 10-15°C) – not in direct sunlight to avoid oxidation.

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