The main thing about cooking saltfish is de-salting it. There are a variety of ways to do this and each cook has his or her own method. My sister, Pat, usually boils the salt fish with cut limes. Many people boil it without limes, more than once, draining the water each time and adding fresh water to boil again, they repeat this process 2 to 3 times. Each time, the salt fish is boiled anywhere from 5 to 7 to 10 to 15 minutes. The length of time to boil depends on the thickness of the fish and the size of the piece of saltfish being boiled. What I do is soak the saltfish overnight in boiling water, drain it the next morning and shred it to bits or loosen it to make whatever dish I am preparing. Now if the piece of saltfish I am using is thick, then after draining it from the overnight soak, I will boil it once for about 10 - 15 minutes and then prepare it.
Figure 24 hrs, changing the water every 8
Salted Cod Fish.
Cured cod is cod that has been salted for preservation I believe but I'm not quite sure
Cod is sold fresh, frozen and salted.
It depends on what you are doing. Salted Cod, for example, should be soaked to remove some of the salt before cooking the cod. Other salt preserved fish is eaten 'as is' but normally not cooked. Dried, salted fish, or wet salted fish (eg. salt herrings, anchovies) are eaten without washing or soaking it.
Traditionally, yes.
Valencia consumes the most salted cod fish, as the cod fish are in abundance just off the valencian coast, and they are the best in spain.
A saltfish is simply salted cod.
It is the salted, cured and ground up roe (eggs) of the cod fish or the carp fish. The food is native Greece.
Salted Cod, or Bacalao, is boiled and served with extra virgin olive oil over boiled plantains, yucca, and green bananas. The fish and each vegetable are boiled separately.
The size of a cod loin will determine how long it should be baked. A good rule of thumb is to bake the code fifteen minutes for each pound that it weights. This should make your cod taste delicious.
It is the salted, cured and ground up roe (eggs) of the cod fish or the carp fish.