How long should you boil salted cod?
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.
The frozen cod should be boiled for at least 15 minutes, depending on the thickness of the cod piece. A thicker piece will require longer boiling to ensure it is cooked all the way through. The timer should start from the moment the water reaches a rolling boil, and not while it is simply simmering.
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.
a) salting b) drying c) both The main way of preserving food was to salt it. This is why the government monopoly on salt, accompanied by the salt tax (gabelle) was so much resented. Fish, especially cod, was generally dried. Often, it would already have been salted on board ship, to preserve it over a long voyage. This is why French has a special word - la morue - for dried salt code, to distinguish…
Anyone searching for 'saltfish' is not likely to find the expected answer - a 'saltfish', as there is no such thing. The use of the word 'saltfish' is actually describing a cod fish (usually called a salt cod) that has been salted to use in many types of dishes. If you search for pictures of a cod fish, you will be able to see what the illusive 'saltfish' looks like.
Anyone searching for saltfish is not likely to find the expected answer - a saltfish, as there is no such thing. The use of the word saltfish is actually describing a cod fish (usually called a salt cod) that has been salted to use in many types of dishes. If you search for pictures of a cod fish, you will be able to see what the illusive saltfish looks like.
It depends on the thickness but a cod fillet that's approximately 3/4 inch thick should remain on the grill for approximately two to two and a half minutes. Gently turn it. Grill the second side for approximately two minutes. At the end of the grilling, the fish should be firm to the touch but not hard and not "spongy."