Desalt the cod

These days, you can find cod in two forms: salted and dried, the traditional way, or already desalted, in the fresh or frozen section.

In this article, I’ll explain how to properly desalt cod in both cases, so you don’t end up with a dish that’s inedible because it’s too salty!

Desalting Dried Cod

In this case, the cod is very salty, as the salt is what preserves it.

1. Start by rinsing the cod pieces under cold water to remove the excess salt.
2. Place them in a dish and cover with cold water. Cover with plastic wrap and refrigerate. Let it desalt for 24 hours, changing the water every 4 hours.
3. After 24 hours, taste the cod. If it is still too salty, you can soak it in milk.
4. Clean the pieces and remove the bones, including the central bone. The cod is now ready to cook.

NOTE: The 24-hour period is a minimum, for pieces that aren’t too thick (about 1 finger’s width), and assuming you change the water 6 times. If the pieces are thicker, add 24 hours for every additional finger’s width!

Desalting vacuum-packed or frozen cod

In this case, the cod is much less salty, but you still need to soak it to remove any remaining salt. To do this, follow the instructions on the package, as the salt content can vary from one product to another. One night should generally be enough.

There you go—now you know everything there is to know about desalting cod, and all that’s left is to cook it! You can check out a "collection, and feel free to share your own if you have any excellent ones!