How to cook
Divide the cleaned and deboned cod fish into two separate fillets. You can halve each of them, in order to salt them more easily.
Wash and dry the fish fillets well.
Mix the salt and sugar and in a suitable bowl pour half of the mixture, place the fish on top with the skin down and cover them tightly with the remaining salt and sugar.
Cover tightly with clear cling film or close the container tightly. Leave it in the refrigerator for 24 hours. If the fillets are thicker, it may take a little longer.
Wash and dry the hardened salted fish well. Wrap them in gauze and place them on a wire rack in the refrigerator with a container under the fish, just in case it releases liquid. The fish is left that way from 7 to 10 days minimum.
They can be stored for up to 2 weeks in the refrigerator or several months in the freezer.
Before cooking, the cod is soaked in water for 24 hours, by changing the water at least 2 times.
This way it is desalinated and can be cooked in the same way as we cook fresh fish, but by reducing the time for heat treatment. The fish dishes prepared with it are very tasty.
Cod is a very popular and loved fish in Portugal, Spain, Italy and France.
Traditionally, salting is the main method for storing fish, especially in times when there were no refrigerators. It had been dried for a longer time in windy and sunny conditions.
Thanks to the availability of refrigerators nowadays, this process has been modernized.
As you can see, it's easy to make homemade salt cod. This way, in addition to storing it for longer, we can also enjoy an even more wonderful tasting fish.