Why Properly Desalting Cod Matters for Your Holiday Dish
Cod is a key player at many Mexican Christmas tables. It arrives as a salted product, intended for preservation, but it demands technique and patience before becoming a memorable dish. An improper desalting can ruin hours of cooking and all the effort put into the recipe.
5 Practical Tips for Desalting Cod
These 5 tips work for both experienced cooks and those preparing cod for the first time. They are simple rules that make a difference between a correctly desalted cod and one that’s truly well done.
Key Tips for Desalting Cod in 24 Hours
- Strategic Cutting Before Soaking: The thicker the piece, the more salt it retains. If the cod is very wide, cutting it into medium-sized fillets before soaking accelerates the process without affecting the fiber.
- Cold Water Always (and Plenty of It): The cod should be completely covered with cold water. The ideal proportion is three times more water than fish. Cold water speeds things up, but it cooks the protein and ruins the texture.
- Well-Calculated Water Changes: In a 24-hour process, changing the water every 4 hours during the day (at least 5 or 6 changes) is recommended. Each change eliminates dissolved salt and prevents the fish from reabsorbing it.
- Constant Refrigeration: Cod should be desalted in the refrigerator, not at room temperature. This maintains muscle firmness and prevents strong odors or fermentation.
- Skin Up: Placing the cod with the skin up helps salt come out more evenly, as flesh is more porous than skin.
- Taste Test Before Cooking: Before using it in the final recipe, cut a small piece and taste it raw or after a quick boil. If it’s still salty, it needs more time in water.
- No Additives to the Water: Avoid adding vinegar, milk, or sugar. Though popular tricks, they alter the original texture and flavor of the cod. Proper desalting is achieved only with water and well-controlled time.
- Careful Final Draining: Once desalted, drain it well and lightly pat dry with a clean towel. This helps the cod absorb sauce better during cooking.
Key Questions and Answers
- Why is the thickness of the cod piece important? Thicker pieces retain more salt, so cutting them into smaller, medium-sized fillets can speed up the desalting process without affecting the texture.
- Why should I use cold water and change it regularly? Cold water desalts the cod without cooking it, preserving its texture. Regular changes of water ensure that dissolved salt is eliminated and not reabsorbed by the fish.
- What is the ideal proportion of water to cod? Use three times more water than cod to ensure proper desalting without altering the fish’s original flavor and texture.
- Why should I avoid adding anything to the soaking water? Vinegar, milk, or sugar can change the cod’s texture and taste. Proper desalting relies on water and controlled time.
- How can I ensure my cod is desalted correctly? After desalting, taste a small piece boiled briefly. The cod should be flavorful, not neutral, as dishes like bacalao a la vizcaína appreciate a subtle salty base.
