Bacalao: Salted Cod Preparation
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Origin
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Description
Bacalao (salt cod) — the preserved fish that sustained Catholic Spain through centuries of meatless days — requires careful desalting before use. The desalting is not simply a removal of excess salt but a rehydration and partial reconstitution of the dried cod's compressed proteins. A correctly desalted bacalao should taste mildly seasoned, should be fully hydrated, and should have the firm-but-yielding texture of fresh fish. Under-desalted bacalao is inedibly salty; over-desalted becomes bland and waterlogged.
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The Thread
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Flavour Context
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Pillars V — VII
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