Cod is one of the most cherished ingredients of Portuguese cuisine and there is no festive table that dispenses it. Whether at Christmas, Easter or a simple Sunday lunch, there is always room for another cod recipe. However, before reaching the oven or frying pan, there is an essential step that many still ignore it: it desalts it, which consists of removing excess salt from cod.
Delay cod
Demanding cod is the process that allows you to remove excess salt in dry fish. This practice is indispensable to ensure that the final dish is not too salty, maintaining the characteristic flavor and firm texture that is so much appreciated.
Although it seems simple, the truth is that many mistakes are still made, which compromises the result when serving. Following the right steps can make all the difference in the taste and quality of the meal, according to.
First Step: Wash well
Before diving the cod in water, it is important to do a good washing in running water. This first step helps remove accumulated salt on the surface, which forms a visible crust.
Only after this initial washing can the true process of desalting, which implies time, care and attention to water exchanges. It is not enough just soaking cod, refers to the same source.
The right proportion and the ideal temperature
The cod should be placed in a deep bowl with cold water. The base rule is simple: by each part of cod, two parts of water should be used. For example, for 500 grams of cod, about one liter of water is recommended.
One trick that helps keep the fish fresh and speed up the process is to add some ice stones to the water. In addition, it is essential to keep the container in the fridge throughout the sole. This prevents the fish from spoiling and preventing bacteria proliferation, according to the same source.
The ‘secret’: the importance of changing water and the bowl
The water where the cod rests should be changed several times. The detail that many ignore is the need to change cow in each exchange also, says the Mercado. This prevents salt residues from the anterior container from contaminating the fish again.
Wash the previous bowl and use it only in the next exchange is a simple way to ensure that the process of desalting is really effective.
The right time depends on the thickness
The duration of the soak always depends on the thickness of the posts. In the case of shredded cod, it is enough for about six hours, with water exchanges every three hours.
For averages, the indicated time is 24 hours, changing the water every six hours. Thick posts require about 40 hours, with exchanges of eight in eight. The thicker loins may need up to 72 hours, according to the aforementioned source.
Testing is critical
During the process, it is recommended to prove a small piece of cod to check if the salt has already come out in the right proportion. If it is still salty, you should continue with the process and repeat the water exchanges until you reach the desired balance.
Avoiding shortcuts is essential. Some people try to accelerate the process using hot water, but this may change the texture and taste of cod, as well as increasing the risk of deterioration.
The fridge is the best ally
Leaving cod at room temperature while soaking is a common mistake. Especially on hot days, this can facilitate the emergence of bacteria and compromise food safety. It is appropriate to always keep the fish in the refrigerator, well packaged.
When well soaked, cod has a soft texture and a balanced flavor. It allows varied conformations such as cod to Brás, Gomes de Sá or traditional cod with cream, always maintaining quality.
The Final Phase: Drizzle well
Once soaked, it is essential to drain the cod well before cooking it. Excessive water can interfere with the clothing process and leave the dish watery or dull, says Mercado.
If you follow these steps carefully, you will be able to turn a dry and salty cod into a noble ingredient, worthy of any Portuguese table.
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