Before cooking, our salt cod and bacalao must be soaked in water to draw out the salt which results in a delicate, unique flavour and texture.
Soaking times vary depending on the size of the fillet and the desired final texture and often your recipe will be able to guide you.
In general, the salt cod should be soaked for between 12 and 24 hours, changing the water once or twice.
Our dried salt cod can be kept at ambient temperatures in your store cupboard and will last up to nine months.
Our bacalao is less dry than our air-dried salt cod but still packed with flavour. It should be stored in the fridge and will last for around five months.
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