The salting is carried out while the fish is still fresh and, thus, holds the delicate texture of its flesh. It is the traditional dish for March 25th - and not only – and can be accompanied by a racy garlic sauce (skordalia)
Without preservatives
Serving: The success of cooking is in the right desalting. Use cold water with 3-4 parts of water for 1 part of cod. Introduce the cod into the container and place the container in the refrigerator. Leave the cod in the same water for 48 hours. Then repeat the process for 2-4 times every 6-12 hours depending on the thickness of the fish. You can cook it in the oven or fry it.
Keep refrigerated
Ingredients: cod,salt
Allergens: fish
(scientific name: Gadus Morhua)
It is named after the Portuguese bacalhau, since the first to notice it were the Portuguese seafarers of the 16th century. One of its byproducts, cod liver oil is a rich source of omega-3 fatty acids and vitamins. It lives on the bottom of the sea during the day, and proceeds to the surface at night, to feed.
