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, also known as salted cod, is a preserved fish that has been cured in salt. Before cooking it, salt fish must be rehydrated by soaking it in water to remove excess salt and restore moisture. But exactly how long should you soak salt fish?
The soaking time can vary quite a bit depending on the thickness of the fillet, the salt content and personal taste preferences. With the right techniques soaking salt fish properly ensures it turns out flaky, tender and perfectly seasoned when cooked.
In this guide, we’ll cover everything you need to know about soaking times for salt fish, along with tips for the best results.
Why Soaking is Necessary
Salt fish is incredibly salty and dry as a way of preserving it. The salt extracts moisture from the flesh through osmosis, inhibiting bacterial growth and spoilage. This gives it a very long shelf life compared to fresh fish.
However, to make the preserved fish edible and palatable again, it needs to be rehydrated and desalinated before cooking. This is done through soaking it in multiple changes of cold water.
Soaking accomplishes a few things:
- Removes excess salt from the flesh
- Rehydrates the fish and restores moisture
- Softens the flesh for tenderness
- Leaches out fishy odors
Soaking for the proper time is key – too short and it will still be inedibly salty, too long and it can become mushy.
General Time Guidelines
As a general rule of thumb, a minimum soaking time of 24 hours is needed to begin removing some of the salt and rehydrating smaller, thinner fillets of salt fish.
For thicker cuts of salt fish, soaking times upwards of 48 hours may be necessary. Very thick fillets, such as bacalao (salted cod) may require 72 hours or longer depending on the desired finished texture.
During the soaking time, the water should be changed every 8-12 hours. This helps refresh the water and continue leaching out salt from the fish.
However, these time ranges are just a starting point as soak times can vary significantly. Continue reading for more exact timings.
Factors that Affect Soaking Time
Several key factors impact how long you should soak salt fish to get the best results:
1. Thickness of the Fillet
Thinner fillets around 1 inch or less need less time to desalinate and rehydrate than thicker cuts. Aim for 24 hours for thinner fish, and 36 hours or longer for fillets 1.5 inches and up.
2. Salt Content
Some salt fish is more heavily cured and packed with salt than others. Fish cured in a wet brine might need less time than fish simply layered in salt. Taste a small piece after 24 hours to check saltiness.
3. Personal Preference
Some recipes call for lightly salted fish with a hint of saltiness. Other dishes require fully desalting the fish. Factor in the desired final seasoning level and texture when soaking.
4. Temperature of the Water
Using cold water between 35-40°F slightly expedites desalting. Room temperature water around 70°F will still work, but may slow the process slightly.
5. Cooking Method
If boiling, a longer soak may help pre-soften the flesh, while fish for baking can soak for less time. Consider the finished texture you want.
Now that you know what affects soaking time, let’s get into more specifics.
Detailed Soaking Guidelines
To take the guesswork out of soaking times, follow these more precise guidelines based on fillet thickness and cooking method:
-
For thin fillets around 1 inch thick:
- Boiling/Stewing – Soak 24 hours, changing the water 3-4 times
- Baking/Frying – Soak 18-24 hours, changing the water 2-3 times
-
For medium fillets 1 – 1.5 inches thick:
- Boiling/Stewing – Soak 36 hours, changing the water 4-5 times
- Baking/Frying – Soak 24-36 hours, changing the water 3-4 times
-
For thick fillets over 1.5 inches:
- Boiling/Stewing – Soak 48 hours or longer, changing the water 5-6 times
- Baking/Frying – Soak 36-48 hours, changing the water 4-5 times
These guidelines ensure the thickest, most salty fillets get adequately hydrated and desalinated before cooking.
For quick reference, here is a helpful soaking time chart:
| Fillet Thickness | Boiling/Stewing | Baking/Frying |
|---|---|---|
| 1 inch | 24 hours | 18-24 hours |
| 1 – 1.5 inches | 36 hours | 24-36 hours |
| Over 1.5 inches | 48+ hours | 36-48 hours |
Tips for Successful Soaking
Follow these tips to properly soak salt fish and get the most tender, flavorful results when cooking:
- Rinse fish under cold water before soaking to remove excess surface salt.
- Change the water every 8-12 hours, more often for thicker cuts.
- Use cold water close to 40°F to soak – do not use hot water.
- Soak in a glass, ceramic or plastic container – not metal.
- Weigh fillets down with a plate to keep fully submerged.
- Refrigerate the container while soaking to inhibit bacteria.
- After soaking, rinse fish again before cooking or freezing.
The proper soaking time is key, but following best practices ensures successful end results.
Testing for Doneness
It can be difficult to tell when salt fish is fully desalinated and ready for cooking. Here are some ways to test it:
- Try a small flake after 24 hours – it should be noticeably less salty.
- The flesh should begin feeling more tender yet still firm.
- A mild seafood aroma should be present vs. strong fishy odor.
- The flesh should be mostly opaque, not translucent.
If testing a small piece, continue soaking the remainder based on the estimated time for full thickness. It’s better to soak too long rather than too short.
What If You Soak Too Long?
While it’s easy to remedy under-soaked fish by soaking it longer, what if you soak it way longer than required?
If salt fish is soaked for too many hours, it can begin to get mushy and waterlogged. The texture when cooked may be too soft.
If this happens, you can still salvage the fish by:
- Squeezing out excess moisture.
- Drying it with paper towels or a clean dish towel.
- Letting it air dry on a rack for 1-2 hours to firm up.
- Cook over high heat like pan frying to drive off moisture.
With a bit of drying, even over-soaked fish can be revitalized for optimal texture.
Storing Soaked Salt Fish
For short term storage after soaking:
- Pat fish dry and refrigerate for 2-3 days in an airtight container.
- Freeze for 1-2 months in a freezer bag with the air pressed out.
For long term storage, the soaked fish needs to be fully cooked or preserved again using one of these methods:
- Canning in oil or broth in Mason jars.
- Hot smoking and then refrigerating.
- Fully drying into very thin strips.
With proper post-soaking storage, you can enjoy the rehydrated fish for extended periods without worry.
Ready to Tackle Salt Fish?
Learning how much time salt fish needs to soak can feel daunting for beginners. But armed with these guidelines, you’ll know exactly how long to soak fish fillets of any thickness.
The takeaway: thin fillets just need 24 hours while thick cuts require 48 hours or longer, changing the water frequently. Test often for desired saltiness and texture.
With its amazing umami depth once rehydrated, salt fish is an incredibly rewarding ingredient to master. Just be sure to give it the good long soak it truly deserves before cooking up this unique seafood!
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.