Portuguese CODFISH SALTED DRY Dried bacalhau 500g / 18oz cod fish -free shipping

Description

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SALTED COD GROWN WHITE WING OF NORWAY
The cod should be placed in cold water. The slices of cod should be placed skin side up and the water should be changed more frequently in the early hours of desalting. May place the slices on a network cod so as not to touch the bottom, where the salt will deposit.
You are buying 1,250g - (44,09oZ), which may not correspond to integer 1 cod (1 integer cod can have up to 2/3 Kg)
Do not requires fridge, however, it is advisable to storage in a dry, cool place.
Dry and salty, the codfish goes through a curing process of at least 3 months, made in tunnels of drying itself and temperature controlled, this is the most common and popular type in Portugal.
Baccalà is salt cod (codfish that has been preserved by packing in salt and drying)
There are hundreds of codfish recipes, easy available on the internet, we give you two examples of Grilled codfish recipe:
- Codfich must be re-hydrated.
Since it is heavily salted for preservation, all baccalà requires soaking before it can be used. To prepare it, rinse the salt off and soak it in cold water for 12 or more hours,
depending upon its thickness (refrigerate it during soaking in hot weather), changing the water 2 to 3 times. Once it has soaked, skin it and pick out the bones (opcional), and it's ready for use.
- Once the cod is ready, remove it from the water and place it on (paper) towels while you make the marinade. You do not want to allow the cod to completely dry out but do remove the surface moisture.
In a small mixing bowl, add about 1/3 cup Panko bread crumbs; 3 tbsp chopped fresh parsley; 1 tbsp chopped fresh rosemary; 1 or 2 cloves of garlic (grated or diced); 1/2 cup extra virgin olive oil; and pepper to taste. (Salt should not be needed and ingredient amounts may vary depending upon the size of the fillet.) Return the cod to the now-dry baking dish and cover with the marinade, coating it evenly on all sides. This is not a “true” breading, so, there’s no need to completely cover the fish. Use plastic wrap to cover the dish and set aside for a couple of hours. It may be necessary to refrigerate the cod, depending upon your kitchen’s temperature.
- Pre-heat the grill when you’re ready to cook your cod. Clean the grilling basket and oil it liberally just prior to placing the cod in its center.
Once secured, lay the basket on the grill and sprinkle a bit of olive oil over the fillet’s top side and close the grill’s lid.
Lower the heat to med-high. Depending upon your grill’s temperature, how the basket rests on the grill plates, and the thickness of the fillet(s), baccalà will take from 8 to 11 minutes per side.
Be sure to check it midway through the cooking of each side and be prepared to adjust cooking times, as required. Once you’ve flipped the basket over, sprinkle the fish’s “new” top side with the juice of a half-lemon.
Continue grilling until done.
Serves 4
Ingredients:
One 1 1/4-pound center-cut salt cod fillet (1 1/2 inches thick)
4 teaspoons olive oil
Sauce
1/2 cup mixed pitted olives (black, green, kalamata, etc.), cut into 1/2-inch pieces
3/4 cup diced (1/4 inch) tomatoes
2 tablespoons olive oil
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves (I use lemon thyme from my garden)
Salt (optional)
Instructions:
Desalt the salt cod by soaking it in plenty of cold water in the refrigerator for 24 hours, changing the water at least 2 to 3 times per day.
When ready to cook, heat a grill until very hot and preheat the oven to 175 degrees.
Drain the codfish and pat dry with paper towels. Cut into 4 equal steaks and coat each steak with 1 teaspoon of the olive oil. Place on the hot grill and cook for about 10 minutes, turning once, until well marked.
Transfer the cod to a baking sheet and place in the oven to finish cooking and rest, 10 to 20 minutes. The fish should be flaky but still a bit underdone inside.
Meanwhile, for the sauce: Mix together the olives, tomatoes, olive oil, and pepper.
To serve, place a steak on each of four warm plates. Coat with the sauce and sprinkle on the fresh thyme.
Taste and season before serving if necessary.