Salt cod, also known as baccala or bacalhau, is a cod fillet that has been preserved with a process of salting and drying. The result is a fish with a firmer texture than fresh cod and a mild, sweet flavor with large flakes. Before cooking, the fillets need to be soaked in water for 2 or 3 days to remove the salt and re-hydrate. Salt cod is extremely versatile in the kitchen, and can be prepared in various ways such as grilling, baking, pan-frying, or used in chowder or stew.
- Our salt cod is sourced from Canada and deboned for easy preparation.
- A traditional Christmas Eve delicacy in Italy that is found in many cuisines.
- There are said to be over 1,000 ways to prepare salt cod.
- The first evidence of preserving and salting cod can be traced back over 1,000 years to the Vikings.
- Salt cod was one of the earliest industries in New England and was an important part of Atlantic trade.
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To re-hydrate the salt cod, cover completely in water in the fridge for two or three days, frequently replacing the water. An easy recipe for salt cod is to make the Spanish classic Buñuelos de Bacalao, or Salt Cod Fritters. Flake the re-hydrated salt cod, and mix with mashed potatoes and fresh herbs, then roll into balls or flatten and fry in olive oil until crispy.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We recommend cooking your seafood to an internal temperature of 145°F for 15 seconds.