salt cod
Also known as: bacalao, salted cod, bacalhau, morue salée, dried salted cod, saltfish
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Also known as: bacalao, salted cod, bacalhau, morue salée, dried salted cod, saltfish
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Unopened and kept in a cool, dry place, it can last 6-12 months. In the fridge, it lasts about 6 months.
Soaking is essential to remove the excess salt used for preservation and to rehydrate the fish to its original texture.
You can, but the flavor and texture will be completely different. Salt cod has a firmer, 'meatier' texture and a more concentrated savory flavor.
Look for deep yellowing, slimy patches, or a very pungent, sour ammonia-like smell. It should smell like salty sea air.
It is very healthy in terms of protein and vitamins, but the sodium content remains high even after soaking. It should be consumed in moderation by those with hypertension.
Yes, you can freeze it in its dry state or after it has been soaked and drained. It freezes very well for up to 3 months.
Popular dishes include Portuguese Bacalhau à Brás, Spanish Bacalao a la Vizcaína, French Brandade, and Caribbean Saltfish Fritters.
Look for thick fillets that are white to light cream in color. Avoid pieces that are very thin, yellowed, or have brown spots.
It is usually easier to remove the skin after the first few hours of soaking or after a brief blanching, though some recipes cook it with the skin on for flavor.
salt cod is a versatile ingredient found in cuisines around the world. With 290 calories per 100g and 62.8 grams of protein, it's a nutritious addition to many dishes.
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