Homemade Salt Cod
This basic recipe for salt cod comes from chef George Mendes's book My Portugal.
Yield: makes 3 1/2 lbs
- 4 1⁄2 cups kosher salt
- 4 1⁄2 lb. whole skin-on cod, bones removed
- Place 2 cups salt in a 9-by-13-inch baking dish and place the cod on top, skin-side down. Cover the cod with the remaining 2 1⁄2 cups salt and cover the dish tightly with plastic wrap. Refrigerate the cod for 48 hours, occasionally draining off excess moisture that pools in the dish.
- Rinse the cod and baking dish separately under water and then place the cod back in baking dish. Cover the cod completely with cold water and wrap the dish tightly in plastic wrap. Refrigerate the cod for 2 to 3 days, depending on how salty you want it and changing the water at least twice a day. Drain the cod well, pat dry, and refrigerate until ready to use.