Salt Cod

Gadus morhua

Salt cod is hugely popular in Europe, and many of our French, Italian, Spanish and Portuguese customers (and staff) really enjoy making the most delicious recipes with Baccalá . By salting the fish it reduces the moisture content, which once was so important to preserve the fish before the days of refrigeration. Now it's eaten because people love the unique flavour and texture.

Weight Price Quantity
Skinless, boneless bits and bobs
On the bone
1 kg
Thick cut, on the bone

Cooking tips

Before you follow a recipe for salt cod, you need to rehydrate it. Place it in a large bowl and cover with cold water. Soak for at least 24 hours changing the water 3 or 4 times until the fish becomes tender

Ingredients & Allergens     

Cod (Gadus morhua), Salt