At a time when many families are already starting to prepare Christmas Eve, choosing cod continues to be one of the most important moments of Christmas shopping. The quality of the fish can influence the entire meal and, according to the guidelines published by DECO PROteste, there are very clear signs that indicate when you should not buy cod.
Dried salted cod continues to be the most sought after for Christmas, yielding more after soaking. Frozen, although more practical, is not always worth the final price. In both cases, the evaluation must start with the color, texture and smell, as these elements reveal a lot about the state of conservation.
A frequently repeated idea on newsstands is that the so-called white wing indicates higher quality, but this does not correspond to reality. The designation only means that the black membrane of the abdominal cavity has been removed and does not guarantee that the fish is superior, according to the same source.
When purchasing a whole copy, it is also important to confirm the weight indicated for each commercial type. Grown cod should be between one and two kilos. If it is below this value it may be being sold as a category that does not correspond to the real one.
Warning signs that force you to reject the purchase
The cod must have a uniform and clear tone. Red, yellow or brown spots are a sign of poor preparation or problems during the curing process. The burnt appearance, typical of inadequate storage, is another clear sign that the fish is not in good condition.
As the source cited above points out, texture is another decisive point. A firm, dry specimen indicates good healing. When the fish is held by the body and the tail bends easily, it means it has excess moisture, a factor that reduces quality and compromises conservation.
The surface must be clean, free from gray, white or yellow dust. Deep cracks, excess or lack of salt, sticky or cooked-looking areas reveal defects that justify refusal. The smell also matters, as strong or strange odors can indicate poor conservation.
There are also situations in which cod has visible parasites. Even when killed by the salting or freezing process, these presences can cause reactions in sensitive consumers. When there are signs of infestation, purchasing should be avoided.
What you should know about soaking
Soaking restores hydration to the fish and eliminates much of the accumulated salt. To prevent them from losing their characteristics, the steaks must be placed in cold water with the skin facing up and kept in the refrigerator for between one and two days, depending on the thickness, the same source also states.
During this period, the water must be changed several times. After soaking, some people choose to soak the cod in milk for a few minutes to enhance the texture. If not used immediately, it can be frozen without losing quality.
Differences between dry and frozen salted
Dry salty results from traditional curing and tends to yield more after soaking, as it gains around a quarter of its initial weight. The downside is the time needed to prepare it. Yellow cured cod is less moist and less salty, but the price is usually higher.
According to , frozen food appears as a quick solution for those who are not available for soaking. However, the value per kilo is not always worth it and there is a risk of partial defrosting during transport if it is not packaged correctly.
To ensure safety, it is recommended that frozen cod is only placed in the cart at the end of shopping, preferably in an isothermal bag, and stored in the freezer as soon as you get home.
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