How Long Should You Boil Salt Fish? The Complete Guide

As a versatile and popular ingredient in many cuisines, properly preparing salt fish is key to releasing its full flavor potential One of the most common prep methods is boiling, but nailing the timing can be tricky Undercook it and the fish stays overly salty. Boil it too long and you risk a dry, bland dish. So how long should you boil salt fish to achieve the ideal texture and seasoning? This comprehensive guide has all the tips and tricks for perfect boiled salt fish every time.

What is Salt Fish?

Salt fish refers to uncooked fish that has been preserved by packing in salt. This curing process draws moisture out of the flesh and creates an inhospitable environment for bacteria. Popular varieties used for salt fish include cod, haddock, pollock and hake. The fish is beheaded, eviscerated, filleted and layered with salt for days or weeks before being sold dried and hard as boards.

To render it edible, salt fish must be rehydrated and desalinated before cooking. Boiling it in fresh water is the most thorough and foolproof desalination method. The length of time needed depends on the type and cut of fish along with thickness Let’s go over the key factors

Type of Fish

• Cod – The most common and fastest rehydrating variety. Requires less boiling time.

• Haddock – Also rehydrates quickly, Comparable to cod

• Pollock – Rehydrates relatively fast. Boil time similar to cod.

• Hake – Denser flesh that rehydrates slower. Needs longer boiling.

Cut of Fish

• Fillets – Thinner and faster rehydrating. Needs less time boiling.

• Steaks – Thicker cross-section. Rehydrate slower so boil longer.

Thickness

• Under 1 inch – Fast to rehydrate. Boil for shorter time.

• 1 to 2 inches – Moderate rehydration time. Medium boiling length.

• Over 2 inches – Slow to rehydrate. Needs longer boil.

Step-by-Step Boiling Method

Follow this simple process for properly boiled salt fish:

1. Rinse – Rinse fish under cold water to remove excess surface salt.

2. Soak – Soak in fresh water for at least 5 hours, or up to 24 hours in fridge.

3. Drain – Drain off water used for soaking.

4. Cover with Fresh Water – Put fish in pot and cover with fresh cold water.

5. Bring to a Boil – Heat water to a rolling boil over high heat.

6. Reduce Heat and Simmer – Once boiling, reduce heat and simmer gently.

7. Change the Water – Drain water once or twice midway through cooking. Replace with fresh water each time to extract more salt.

8. Test Doneness – The fish is ready when flaky and moist with the desired salt level.

9. Drain and Use – Drain boiled fish, picking out any bones, and use in recipes.

Recommended Boiling Times

Use these general time guidelines when boiling different cuts of salt fish:

• Cod or Haddock Fillets – Boil thin fillets for 15-20 minutes total, medium fillets for 25-30 minutes, and thick fillets for 30-35 minutes.

• Pollock or Hake Fillets – Boil thin fillets for 20-25 minutes, medium for 30-35 minutes, and thick fillets for 35-40 minutes.

• Cod, Haddock, Pollock Steaks – Boil 1-inch steaks for 30-40 minutes, 1.5-inch for 40-45 minutes, and 2-inch for 45-50 minutes.

• Hake Steaks – Boil 1-inch steaks for 40-45 minutes, 1.5-inch for 45-50 minutes, and 2-inch for 50-60 minutes.

These times are based on starting with a fully soaked and drained fish. Increase boiling time if soaking was shorter. Test doneness early and often until you get the hang of it. When in doubt, it’s better to boil too long than to undercook. The fish can always be flavored later but you can’t easily remove excess salt after cooking.

Tips for the Best Results

Follow these tips for perfectly boiled salt fish every time:

• Rinse fish well before soaking to eliminate excess surface salt.
• Soak fish for at least 5 hours or overnight in the fridge. Longer equals better desalination.
• Change the water 1-2 times while boiling to continually desalinate.
• Test fish early when boiling. It can go from undercooked to overcooked quickly.
• Check both saltiness and flake factor. Look for moist, opaque flesh that flakes apart.
• Add aromatics like onions, carrots, celery, bay leaves to the boiling liquid for extra flavor.
• If still too salty after max boiling time, rinse briefly under water before using in recipes.

Storing Boiled Salt Fish

Boiled salt fish will keep for 3-4 days refrigerated in an airtight container covered by fresh water or broth. Change the liquid daily. For longer storage, boiled salt fish can be frozen for up to 2 months.

Serving Ideas for Boiled Salt Fish

Once boiled to perfect doneness, salt fish takes well to all kinds of warm and chilled preparations:

• Flake into stews, soups or chowders
• Mash into tasty fish cakes or croquettes
• Fold into casseroles, tacos, empanadas or sandwiches
• Toss with pasta, rice, salads, vegetables
• Mix into dips, pâtés or spreads

So now you’re ready to master perfectly boiled salt fish. Follow the guidelines on type, cut and thickness of fish along with the suggested cooking times. Changing the water mid-boil is crucial for desalinating. Test the fish often for the ideal texture and seasoning. Then transform your boiled salt fish into all kinds of delicious dishes.