Dried Salted Cod Question

I think it has to do more with keeping old traditions and recipes alive than convenience.

I think it has to do more with keeping old traditions and recipes alive than convenience.

True, but some of the old recipes which were optimized on the texture changes of the salted product, aren't as good with fresh. I know Nana's Bacala Bake would turn into mush with fresh cod...

Always looked forward to Bacala on Christmas Eve with sauteed scallions. ? ?

True, but some of the old recipes which were optimized on the texture changes of the salted product, aren't as good with fresh. I know Nana's Bacala Bake would turn into mush with fresh cod...

YEP, that's the answer fresh has no body. You can't have Mushy Bucala. That would be like Soggy Ritz !! 😱

Baccala has a more fish flavor than fresh... delicious... cook with potatoes, onions, tomatoes, peppers, anything ... Spain has Bacalao Freitas at tapas, small pieces... fried baccala my fav, thanks for reminding me...

Caribbean markets have pounds of it, wit bone, skin on, or naked...”SALT FISH”

Pollack filets being sold as Baccala meaning salted fish, not as much $$$ as cod... cellfish...
.

fresh cod is great as it is - one of my favorite fish - never had Baccala - so that may change my mind - but fresh cod? The best..

Baccala has a more fish flavor than fresh... delicious... cook with potatoes, onions, tomatoes, peppers, anything ... Spain has Bacalao Freitas at tapas, small pieces... fried baccala my fav, thanks for reminding me...

Caribbean markets have pounds of it, wit bone, skin on, or naked...”SALT FISH”

Pollack filets being sold as Baccala meaning salted fish, not as much $$$ as cod... cellfish...
.

Pollack is softer when soaked. Not to my liking.

Fresh cod needs to have flavor enhancement because of its extremely mild taste. It's a sauce platform and the perfect choice for people who don't like fish. Wish they didn't have the seal worms, would be wonderful sushi and sashimi.