With Christmas just a few days away, one of the most common questions in Portuguese kitchens is repeated year after year: how to properly soak cod without leaving it too salty or completely tasteless. The answer involves time, method and attention to detail. And, according to Vítor Sobral, one of the Portuguese chefs who has worked most with cod throughout his career, there are simple mistakes that continue to be made, even by those who have been preparing this fish for decades.
According to Notícias ao Minuto, who spoke to the chef about the topic, soaking begins as soon as the cod enters the house. It is not an automatic or indifferent gesture. The way the fish is placed in the water, the type of water used and time management directly influence the final result.
The position of the skin and the importance of thickness
The first detail concerns the position of the post. As the chef explains, the skin should always face upwards during soaking. This detail helps to better control the release of salt and preserve the texture of the fish.
Another essential aspect is to understand that not all parts of cod are the same. The thickness varies greatly between the loin, belly and ends. The thinner parts, such as the tips and tail, require less time in water than the tall loins. Still, it is possible to soak everything in the same container, as long as the thinnest parts are on top, allowing them to be removed sooner, explains the chef to the publication.
Cold water and refrigerator are the rule
One of the most common mistakes is leaving the cod to soak out of the cold. According to the chef, soaking should always be done in the refrigerator and with cold water. Running water is a valid option, but previously refrigerated water also fulfills the function.
According to the cook, the less treatment the water has, the better the result. Well or river water, when available and safe, is ideal precisely because it does not contain chemical treatments. Still, tap water, as long as it is cold, is perfectly acceptable.
How many days does it take anyway?
The soaking time depends mainly on the height of the steak. According to what the chef explained to , thinner slices are ready in two to two and a half days. Higher loins may require three to four days.
During this period, the water must be changed two to three times a day. If a change is forgotten, it is not serious, but the process may take longer, as the released salt remains in the water and ends up returning to the fish.
The soaking water must not be reused. This is water with a high concentration of salt and is not suitable for cooking or watering plants.
How to know if you are already at the right point
The simplest way to evaluate soaking is to taste a small piece of raw cod. For the chef, cod should not be completely bland. A slight touch of salt is part of the fish’s profile and prevents the need for excessive seasoning later.
One of the biggest mistakes, he emphasizes, is to soak the cod too much. When this happens, the fish loses its identity and flavor, requiring the addition of salt at the end, something that he considers counterintuitive.
Attention to the finest parts is essential. Removing them at the right time prevents them from discoloring while the thicker parts continue to soak.
In the end, perfect soaking doesn’t require sophisticated tricks. It requires method, patience and respect for the product. As the chef reminds us, cod is one of the great symbols of Portuguese gastronomy and deserves that extra care before it reaches the pan and, later, on the Christmas table.
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