![]() Then I wrapped it in cheesecloth, put it back in the refrigerator, and forgot about it until it was firm. Forty-eight hours later, I gently rinsed the salt off and dried the salted cod with paper towels. Then I put it in the refrigerator and forgot about it. I lined a glass baking dish with kosher salt, and then buried the cod in it covering the top, and sides until I could not see any fish. I did not want thin pieces nor did I want any skin on it. I had the fishmonger pick out two pounds of pure white, and fleshly cod for this curing project. Never! I did not give up, and finally, it arrived. I would check with my market, once a week, to see if true cod was in. With a little salt and some planning, you can have fresh salt cod on the table in a few days. I immediately got to work.ĭon’t be intimidated, making salt cod at home is simple. Then I saw Matt’s post about how he makes his own. As well I reached for ways to make it at home and most often it the process was over technical and not meant for the home cook. I probably embarrassed myself by eating as many as I did.Īfter coming back to San Francisco, I searched for salt cod in the markets but every time I found it either the quality was not great or it was terribly expensive. I could not get enough of those deep fried salt cod fritters. It wasn’t until I started dating Lenny that I had it again, and this time it was at his family’s home during the Christmas holiday. I adored it, so much that I contacted the restaurant for the recipe they never gave it to me. The salted cod was stuffed into roasted piquillo peppers, and finished with a drizzle of good olive oil. The first time I had salt cod was at a Basque restaurant in San Francisco. I have a feeling salt cod was a bit of a luxury for my family. We ate many other things that some would consider “odd” such as tongue, brains, sweetbreads you get the picture. My heritage is Basque unfortunately, I don’t remember ever having salt cod on the table. ![]() The method was cheap and could be done by the fisherman’s family, and the finished product was easy to transport to the neighboring village markets. ![]() The drying of food preserves it, and the drying of fish gave it an added shelf life of many years. Modern times have it made with the same ingredients, but the drying process is helped along with refrigeration or dryers. Traditionally it was left outside to dry in the sun. ![]() Whichever you want to call it, salt cod is all made the same salt, cod, and time. I am so excited to share with you how I accomplished this Homemade Slat Cod recipe as it will make enjoying salt cod easier.īacalhau (Portuguese), bacalao (Spanish), bakailao (Basque), bacalla (Catalan), and morue (French) are just a few of the many names that salt cod goes by. ![]() I decided it was time to learn how to make Homemade Salt Cod, using the lovely Alaska cod I have been buying at the market lately. Traditionally it is only found on the tables state side on a special occasion. It is a luxury here in the states, and is so expensive. It can be stuffed into peppers, or fried into small coquettes as a starter. It can be tossed into your morning eggs, or mixed with potatoes to make a delicious side dish. Salt cod may not be a basic in your home, but in many European homes, it is. ![]()
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