Portuguese Salted Dried Cod (Bacalhau)
Bacalhau is Portugal's national product, created by salting and then drying cod. The fish is first cured in a thick layer of salt and then dried in the air or in drying facilities. This process creates an intensely savory, very shelf-stable product.
Ingredients(for 1 kg)
Instructions
Salting
48 hoursPlace a layer of coarse sea salt in a non-reactive container. Lay the cod fillets skin-side down and cover completely with salt. When stacking multiple layers, always leave a generous salt layer between the fillets. Cover and store at room temperature or in a cool place.
De-salting and Re-salting
15 minutesAfter 48 hours, completely drain the resulting brine. Rinse the fillets briefly and pat dry with paper towels. Apply a fresh layer of salt (about half the original amount) and let the fish cure for another 24 hours.
Drying
2-3 weeksRemove the fish from the salt, rinse with cold water, and spread on wire racks or drying frames. Turn the fillets daily so they dry evenly. Dry at 15-20 °C with good ventilation until the fish is stiff and has lost 40-50% of its weight.
Storage and Soaking
Storage: months; Soaking: 24-48 hoursStore the finished Bacalhau in a cool, dry place. Before cooking, soak the fish in plenty of cold water for 24-48 hours, changing the water every 6-8 hours to remove excess salt.
Pro Tip
For authentic Bacalhau, the salt should be at least 20-25% of the fish weight. After drying, the fish should have a golden-yellow to cream color. Never use warm water for soaking, as this destroys the texture of the flesh.
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