How to Make Delicious Salt Fish at Home

Salt fish, also known as salted cod or bacalao, is a popular ingredient in many cuisines around the world. The process of curing fresh fish in salt preserves the fish for months or even years, allowing enjoyment of seafood flavors long after the catch has been hauled in. While salt fish can be purchased ready-to-use, it’s easy and gratifying to make it at home. Follow these simple steps for outstanding homemade salt fish.

Why Make Your Own Salt Fish?

There are several great reasons to make salt fish rather than buying it pre-made:

• Cost savings – Purchasing salt cod can get pricey, especially for the high-quality stuff. Doing it yourself costs just a fraction of store prices.

• Control ingredients – You can choose sustainable, ethically-caught fish and use high-quality kosher or sea salt. No mystery ingredients or shortcuts.

• Long storage life – Properly cured salt fish lasts in the fridge for months and in the freezer for up to a year It’s real food security

• Captures fresh flavors – Salting your fish immediately after catching or purchasing ensures its delicate flavors are preserved at their peak.

• Adaptable technique – While cod is traditional, the salt-curing process works with many types of fish like haddock, tilapia, bass, and snapper.

• Rewarding hobby – Like canning or cheese-making salt-curing fish is a fun traditional food craft that yields impressive homemade ingredients.

Step-By-Step Instructions

Curing your own salt fish is simple but does take some time. Plan on a week or two for full curing. You’ll need fresh fish fillets, coarse salt, a glass or stainless steel container, cheesecloth, and racks. Here’s how:

1. Prepare the Fish

Rinse fillets under cool water and pat very dry with clean dishtowels or paper towels. Thickness should be even to ensure consistent salting and drying.

2. Layer Salt and Fish

Spread 1/2-inch of salt on the bottom of your container. Place a single layer of fish, not touching, on top of the salt. Cover with another 1/2-inch of salt. Continue alternating layers of fish and salt.

3. Cure

Cover container and cure fish in the refrigerator (not freezer) for 48 hours. The salt will draw moisture from the fish while imparting intense salty flavor.

4. Rinse and Dry

Rinse the cured fish under cold water to remove salt from the surface. Pat very dry with towels.

5. Air Dry

Wrap fish in cheesecloth and place on racks set over plates or baking dishes. Air dry uncovered in the refrigerator for up to 2 weeks.

6. Store

When completely dried, transfer to covered containers. Refrigerate for up to 3 months or freeze for up to 1 year.

Key Tips for Success

Follow these tips for the very best homemade salt fish:

• Use ultra-fresh, sushi-quality fish without any off odors. Freezing before use helps kill potential bacteria or parasites.

• Weigh down the salted fish with a sealed container of water to keep it fully submerged.

• Change rinse water several times when desalting. The fish should be salty, but not inedible.

• Rotate racks of drying fish daily for even exposure to air circulation.

• If drying whole fillets, make shallow slits along the flesh side to aid water loss.

• Before cooking, always soak for 24 hours, changing the water 2-3 times. This rehydrates the fish.

What Fish Work Best?

While Atlantic cod is the traditional choice, you can make tasty salt fish from other types:

• Haddock – Abundant, affordable, and a cod alternative with excellent flavor

• Tilapia – Mild flavor; often farmed sustainably

• Snapper – Lean and clean-tasting white fish

• Bass – Stronger flavor holds up well to salt-curing

• Hake – Affordable and widely available

• Lingcod – Very meaty and substantial when cured

• Rockfish – Also called Pacific snapper; firm with mild flavor

Delicious Ways to Use Salt Fish

Once cured and desalted, salt fish is an amazing versatile ingredient. Here are some of the tastiest ways to enjoy your homemade salt fish:

• Caribbean breakfasts – Traditional sautéed salt fish with tomatoes, peppers, herbs and garlic

• Hearty chowders – Flake into clam, corn, or potato chowders just before serving

• Bacalhau à Gomes de Sá – Traditional Portuguese casserole with potatoes, olives, onions

• Brandade – Smooth French spread of puréed salt cod and olive oil

• Bacalao a la Vizcaina – Spanish dish with tomato sauce, peppers, and olives

• Fish cakes – Combine with mashed potato and pan-fry for crisp salt fish cakes

• Salt cod fritters – Caribbean-style golden fritters with spice and fresh herbs

• Pasta dish – Toss with olive oil, garlic, crushed red pepper and parsley

• Soups and stews – Use as a flavorful protein addition in bean, tomato, and vegetable soups

Now that you know how to make outstanding salt fish at home, you’ll never need to buy it pre-made again! Arm yourself with high-quality sustainable fish, coarse salt, and a little time. The rewards of homemade salt fish are utterly delicious.