Salted cod, how to choose the best one

Do you like salted cod?
To enjoy all its flavor and unforgettable recipes, we tell you which species to choose and how to prepare it at home. At Casa Ballester we know that cod is a product that generates many doubts in younger consumers, and we usually leave it to our mothers to buy it so as not to mess it up.
Well, that’s over, today we are going to talk about everything you need to know to choose and prepare your own salted cod.

Types of salted cod

Cod is a cold water fish belonging to the Gadidae family, and several species are used for salting as:

• Atlantic cod (Gadus morhua). It is fished mainly in northern Europe, in areas such as Iceland, Norway and the Faroe Islands.
  And it is the most common variety and the most gastronomically valued for salting.
  This is the variety you will find at Casa Ballester.
• Pacific cod(Gadus macrocephalus)
• Alaskan cod(Gadus ogac)

In addition, in the stores you will find other fish, which by their appearance, can be confused with salted cod and sold as such.
These are the saithe (Pollachius virens), pollack(Pollachius pollachius) and ling(Molva molva). TipChoose cod by its scientific name, do not rely only on the commercial name.
To be sure to buy quality cod, it is important to read the label where the species sold is clearly indicated.
Look for Gadus morhua among its ingredients.

At Casa Ballester you will only find North Atlantic cod, Gadus Morhua, the most appreciated for its firm flesh and unparalleled flavor.
In addition, we always guarantee that our products are of the highest quality, as we make sure that the origin of the salted cod is from first class brands.

Cod fishing methods

In terms of cod fishing methods, we can distinguish between trawling and longline fishing.
In trawling, a net is dragged along the seabed to catch cod and other fish living in the area.
This method has been used for centuries and is becoming increasingly restricted in Europe.
Longline fishing uses hook and line, a more environmentally friendly way of fishing that is more respectful of the environment and the conservation of marine species.
This method of fishing is known as artisanal fishing and is characterized by being a selective fishing method that avoids catching other marine species.

Cod in Spanish gastronomy

Salted cod is a product with a long history in the gastronomy of many European countries.
The salting process allows the fish to be preserved for much longer, and gives it organoleptic characteristics (flavor, texture, smell…) that are very different from those of the fresh product.
In Spanish gastronomy, cod is the king of Lenten dishes, since, during this period, the church prohibited the consumption of meat, which was replaced by fish such as salted cod that reached every corner of Spain.
So, if we review the popular recipe book of any of our regions, we will find a multitude of recipes made with cod such as fritters, Lenten stews, croquettes, meatballs, salads, baked cod, … and others much more current as carpaccio or toast, which show the versatility of this rich product that allows a multitude of elaborations.
Here are a couple of quick and very tasty recipes now that the heat begins:

• Codfish salad: cut into thin strips the desalted or English cod, a jar of roasted red bell pepper, spring onion, olives and boiled egg.
  Dress and serve!
• Cod canapé: Another very simple and surprising option is to prepare delicious canapés with crumbled cod, a good mayonnaise and a few drops of lemon juice.

How to desalinate the cod for cooking

Are you going to cook with salted cod?
The first thing you need to know is how to carry out the desalting process to obtain a product with just the right touch of salt to enhance its flavor.
To desalinate the cod, it must be immersed in cold water for a minimum of 24 hours in the refrigerator, and the water must be changed every 8 hours.
A trick to accelerate the desalting process is to add a dash of white vinegar to the water.
If you are going to use it in cold dishes, such as a salad or carpaccio, we recommend desalting it for 24-48 hours.
For hot dishes it is sufficient to leave it a day before.

How salted cod is sold

In Casa Ballester you can find it:

• Whole: the fish is cleaned of viscera, bones and head, opened in book form and salted.
  It is sold by half or whole in bulk or, in our case, shrink-wrapped.
• In spines. The most valuable part of the fish is selected and cleaned of bones and sometimes skin.
  At Casa Ballester we have the English type salted cod which has a medium cure, so it can be consumed without desalting, and a shorter shelf life, approximately 3 months.
• In crumbs. A preparation that allows you to make the most of all the cod, and is very practical for salads, toasts or as an ingredient for stews, croquettes, etc.
  You will find a 500 gr. package of Migas de Bacalao ready to eat.

In Casa Ballester you will find the best salted cod of the species Gadus morhua, so you can prepare the most delicious and traditional dishes.
You have them available in our online store and in our stall in the Mercado de Verónicas in Murcia.
We are waiting for you!