Baccala And Friends
From elgourmand2 8 years ago
- 1 Hr. + 1 week to make
- Serves Some
Can’t find baccala? I haven’t been able to buy baccala for many years. Not to worry. Baccala (Italian), Bacalhau (Portuguese) and bacalao (Spanish), are all made the same; salt + cod + time. Traditionally it was left outside to dry in the sun. Read more In modern times it’s made with the same ingredients, but the drying process is helped along with refrigeration or dryers. The drying of food preserves it, and the drying of fish gave it an added shelf life of many years. It seems that true Atlantic cod is getting hard to get. I believe it because it’s bloody dear (expensive). Charley gets in a batch of frozen cod about three times a year. He gets it from Kiwi but it comes from Norway. I blow the monthly budget and buy three or four lbs. (1 ½ - 2 kg.). Half goes to Baccala and half to “Fish and Chips”. For the baccala: See less
Ingredients
- • True Atlantic cod. shopping list
- • Sea salt. Any non iodized salt. shopping list
- • 1 week, or more. shopping list
How to make it
- 1. Put a layer of sea salt in a suitable container; glass or ceramic bowl or food grade plastic bag. See Photo
- 2. Put in the cod fillets.
- 3. Add more salt; cover or close the container.
- 4. Shake, toss or jiggle the container to coat the fillets.
- 5. Put in the fridge for a week. The cod will sweat so pour off any water that collects each day. Add salt, if needed.
- 6. After seven to ten days; remove cod from the salt and let dry. I use my dehydrator but the oven at a very low temp, below 200 F (95 C) will work. Get it dry. See Photo
- 7. Put it in a resealable plastic bag, add a bit of salt and store in a dark, dry cool place.
- This will last at least a year in the pantry. Yes, you can do this with any fish. Oily fish works best. I do this with snapper and haddock and the results are great. A real taste treat. The haddock, salted or not, makes good, if not fabulous, fish and chips; lots better than tuna. Hay; I love raw tuna but not cooked tuna.
- Any fish you salt needs a serious soaking in fresh water before you use it. Twenty four hours, with three changes of water is about right. Keep in the fridge while soaking.
- Salting and drying changes the fish. It will be a bit chewy and the taste will be a bit different than fresh. I like the change. Eighty percent of the fish I cook has been salted. Fish and chips made with salted and rinsed fish is different and delicious.
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