How to desalt and cook salt cod easily for a flavorful, tender, and savory fish fillet. This delicious cured fish is low in fat and high in protein, so it’s a great choice for any meal.
Salted cod is very popular in many countries around the world, especially in Europe and the Caribbean. People have been preserving fish in salt for centuries as the salt draws out the moisture. You may think that desalting and cooking cod is very complicated, but I promise you, it isn’t!.
I can’t wait to share this recipe with you! Salted cod is good for you because it has a lot of omega-3 fatty acids, a lot of protein, not much fat, and it doesn’t cost much. The best thing is that it’s super simple to make and so versatile. You can add it to all sorts of dishes – from salads to stews and fritters.
Salt fish, or salted and dried fish, is a popular ingredient in many cuisines around the world. But to make it tender and flaky with the perfect amount of saltiness, it’s important to boil it for just the right amount of time. So how long should you boil salt fish to achieve the ideal texture and flavor? Read on for a complete guide to boiling times, tips and techniques for salt fish preparation.
What is Salt Fish?
Salt fish refers to any type of fish that has been preserved through salting and drying. This process draws moisture out of the fish while infusing it with salt, allowing it to be stored for extended periods without refrigeration. Common types of salt fish include cod, haddock, pollock and mackerel.
To use salt fish, it must be rehydrated and desalted through soaking and boiling before being incorporated into recipes The boiling process rehydrates the fish and reduces excess saltiness
How Long to Boil Salt Fish
The boiling time for salt fish can vary based on the recipe thickness of the fillets and personal preference. However, there are some general guidelines to follow
- Whole salt fish fillets: Boil for 20-30 minutes
- Thick salt fish steaks: Boil for 30-45 minutes
- Salt fish pieces or flakes: Boil for 15-20 minutes
Start checking the fish at the lower end of the time range by flaking it with a fork. It should start to flake and separate into moist, tender pieces when it’s ready. If not, continue boiling for 5-10 more minutes and check again.
It’s important not to over boil salt fish, as it can easily go from tender and flaky to dry and rubbery. Keep a close eye on it and remove it from the heat as soon as it reaches the desired texture.
Tips for Boiling Salt Fish
Follow these tips for perfectly boiled salt fish:
- Soak the salt fish in water for at least 5-6 hours prior to boiling to remove excess salt.
- Rinse the fish well under cold water before boiling.
- Use a large pot and add fish fillets loosely, not stacked.
- Cover fish with cool water by 1-2 inches.
- Bring the water to a gentle simmer – don’t let it boil vigorously.
- Add aromatics like onions, peppers, bay leaves or thyme.
- Check fish regularly and remove once flaky.
- Drain and use fish immediately for best moisture and flavor.
Step-By-Step Boiling Instructions
Follow these simple steps for boiling salt fish:
- Soak salt fish in cold water for 5-6 hours, changing the water periodically.
- Rinse fish under cold running water. Pat dry.
- Fill a large pot with cool water. Add salt fish loosely. Water should cover by 1-2 inches.
- Bring water to a gentle simmer over medium heat. Do not boil.
- Add any desired aromatics like onions, peppers, thyme or bay leaves.
- Reduce heat to low, cover and simmer for 20-45 minutes until fish flakes easily.
- Drain fish thoroughly. Use immediately or refrigerate.
Removing Excess Saltiness
If your boiled salt fish still tastes too salty, you can further remove salt by:
- Soaking the cooked fish in cold milk for 30 minutes – milk helps draw out salt.
- Boiling a second time with more fresh water.
- Adding potatoes or other vegetables to the boiling water – they will absorb some salt.
Starting with a quality, mildly salty fish and proper soaking helps prevent excess saltiness.
Uses for Boiled Salt Fish
Once boiled to tender perfection, salt fish can be used in a variety of delicious dishes:
- Salt fish cakes or croquettes
- Salt fish and ackee – a Jamaican breakfast dish
- Salt fish stew with tomatoes, okra and peppers
- Salt fish and dumplings
- Salt fish salad with vegetables
- Salt fish tacos or tostadas
- Salt fish fried rice or stir fry
The options are endless! Use boiled salt fish any way you would use a flaky white fish like cod or tilapia.
Storing Leftover Boiled Salt Fish
Boiled salt fish will keep for 3-4 days stored in an airtight container in the refrigerator. It does not freeze well. Make sure to use any leftovers within a few days for the best moisture, flavor and texture.
Tips to Reduce Sodium in Salt Fish
For those looking to reduce sodium, opt for naturally less salty fish like cod over heavily salted options. Soak for the full recommended time to remove as much salt as possible. Rinse well and change the water several times. Also boil in a large volume of water, which dilutes the salt, and incorporate lots of vegetables and aromatics.
Frequently Asked Questions
What if my salt fish is very thick?
For thick cuts like steaks, increase boiling time to 30-45 minutes. Test often for doneness.
Can I boil salt fish straight from the package?
It’s not recommended. Always soak first to remove excess salt and rehydrate.
What temperature should the water be when boiling?
Gentle simmer around 180°F is ideal. Avoid a rolling boil which can overcook the fish.
Can I boil salt fish in broth or coconut milk?
Yes, but the cooking time may need to be reduced as these liquids get hotter faster than plain water.
Should I discard the boiling liquid?
No – it absorbs flavor from the fish. Use it as a base for soups, stews or rice.
With this complete guide, you’ll be ready to boil salt fish like a pro! Just be sure to soak, rinse, simmer and test for the tenderest, flakiest results. Enjoy this versatile ingredient in traditional dishes from around the globe.
How to Desalt Salt Cod
If you have a very large cod fillet, you can first cut it into 2 or several pieces. It’s easiest to do so with scissors.
Then, carefully rinse the fish with fresh water. Place the fish in a large bowl with water around it. Carefully rub the fish to get rid of the salt. Alternatively, you can do this directly under running water.
Do this twice or three times if you think there’s still too much salt. Don’t worry, you still need to soak the fish in water. You will see how much salt is left behind when discarding the water.
Then put the fish in more cold, fresh water and put it in the fridge in a container that won’t let air in for 12 to 24 hours. Make sure to change the water every few hours.
Chef’s note: it’s best to use a ceramic or glass container as these materials are resistant to salt.
Optionally, you can remove the skin before cooking. To do that, pull the flesh with your fingers away from the skin. I usually like to keep the skin on and skip this step.
Salt Cod vs. Fresh Fish
Although salted cod is not fresh, it has many benefits, namely the taste. When you salt cod, it makes it taste very mild; it’s savory but not too salty or fishy. Arguably, it has a nicer texture and flavor than fresh cod. But what I like most about salted cod is that it goes well with a lot of different flavors, especially salads. For example, a Simple Quinoa Salad with Walnuts and Avocado, an Easy Tuna Salad with Mixed Vegetables, or a High-Protein Grilled Salmon Avocado Salad Bowl go well with salted cod.
It goes well with rice (like this Simple Breakfast Fried Rice with Egg) or any grain, like quinoa.
For a more Caribbean taste, I also think salt cod goes well with Coconut Bake, Buljol salad, and Spicy Roasted Eggplant Dip (Baigan Choka/Bharta).
But before you cook the cod, you need to soak it in cold water to rehydrate and remove salt. It does take some work to get ready, but it is well worth it! And don’t worry, it’s also very easy!
A fillet of salt cod fish. A quality salt cod will come both with bones and skin.