Salt cod
Common cod or Atlantic cod (Gadus morhua) is perhaps the most widely consumed white fish in the whole of Europe, where it is mainly commercialized dried or salted. It has a sturdy body between 50 and 80 cm long; it is elongated with a barbel which extends from the chin, which is smaller in size than the upper jaw.
Tasting notes
With a low fat content, the meat is white and has a firm texture. As it is a salted product, even when de-salted prior to cooking the salty notes are still present.
Other notes
The part selected for salting is the part with the highest meat content.
Before consumption it must be de-salted by soaking in cold water for about 24/48 hours before cooking, during which time the water is changed various times depending on the size of the pieces.
Species with a high quantity of quality proteins with a high biological value, high mineral content (iodine, phosphorous, iron, calcium, potassium, zinc, magnesium) and B-group vitamins.
Traditional salt cod must be soaked before consumption
