600 grs Salted Dry Portuguese Cod Fish Loins

Description

SALTED DRY COD FISH LOINS
LOMBOS DE BACALHAU SECO SALGADO
Codfish is a truly wild fish and one of the most healthy protein foods that can be included in our diet.
A white fish, Codfish stands out for its content in high biological value proteins, in minerals (iodine, phosphorus, sodium, potassium and iron) and complex B vitamins.
Its fat is concentrated on the liver of the fish, from where cod-liver oil, a source of vitamins A and D, is extracted.
Codfish production is free of chemicals and, besides being easy to digest, this fish also helps protect the cardiovascular system and prevent several illnesses.
The cod should be placed in cold water.
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Before consumption, salted fish products must be desalted. The length of the desalting process depends on the thickness of the fish and on how long it has been cured, but is usually 48 hours.
To achieve a perfect result we have provided these simple guidelines for the desalting process.
Take the precut portion of codfish and rinse excessive salt under the tap.
Place the fish in a large bowl of water. A general rule is three times as much water as fish. The bowl of fish should be kept in cool conditions, around 43 - 47 degrees Fahrenheit during the whole process.
Change the water every 8 hours.
The fish is ready to be cooked after 24-48 hours.
Delicious recipes can be prepared with this product.
This product can be baked, rosted or transformed into delicious pastries.
RECIPE
Salt Cod Fritters
Special Equipment: Deep-fry or candy or instant-read thermometer
INGREDIENTS:
10 ounces salted cod, preferably thick pieces
14 ounces russet potatoes, unpeeled
1 small onion, very finely chopped
2 tablespoons finely chopped flat-leaf parsley
3 large eggs
Vegetable or canola oil, for frying
DIRECTIONS
Rinse the cod well to wash away some of the surface salt.
Place it in a roomy bowl, cover it with cold water, and set aside, changing the water 4 to 5 times for a total of 12 hours (for very thin cuts) to 24 hours (for thicker cuts).
Before cooking, taste a few strands to make sure it’s not overly salty, although it should retain some saltiness or the resulting cod cakes will be bland.
Boil the potatoes (preferably in their skins, so the potatoes don’t absorb water). Peel the potatoes and mash or sieve them. Set aside.
Meantime, simmer the cod in enough boiling water to cover until tender, about 20 minutes.
Drain the cod, discard the skin and bones, and flake the fish as much as you can with your fingers or a fork to reduce it to threads. (The proper way of doing this is to place the flaked cod inside a clean cloth, fold it and squeeze and pound the contents of the cloth with your fists. In this way you will have mashed cod.)
Mix the cod with the mashed potatoes and add the eggs, 1 by 1, and then the onion and parsley.
Taste and, if desired, season with salt.
You may not need to add any, as the cod itself retains quite a lot of saltiness, in spite of being soaked and boiled. The mixture should be quite stiff, enabling a spoon to stand up in it.
If you find it excessively dry, add one or two tablespoons of milk.
Allow this to cool completely before deep frying.
With two tablespoons, shape the fishcakes like large eggs and place in the hot oil (370°F/190°C), turning them three or four times to get nicely browned all over.
When cooked, lift them with a big fork or slotted spoon and place them on kitchen paper, to absorb excess fat. Go on molding and frying until you use up the mixture.