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2017 AOTY/DOTY Entry

Topic: Salt cod  (Read 436 times)

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Widgeon

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Just curious if anyone here has ever tried making salt cod with rockfish or lings? I realize they're not "real" cod, but I bet the results would be similar. Seems like such a great solution when you have a ton of fish and don't want to just freeze it.
3rd--- 2017 Albion Open


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I think Bacalhau is Portuguese for salted lingcod.
« Last Edit: October 14, 2017, 08:39:57 PM by Cabeza de Martillo »
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No salt cod for this cowboy
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shoprat

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Iíve substituted rock fish in my Portuguese recipes calling for salt cod and itís tasted just fine


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PortageeYaker

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Us Portagees soak and rinse our salt cod (Bacalhau) at least three times in a 24 hrs period otherwise it's too darn salty. Since I do a lot of fishing I don't do the salt cod thing anymore and do like you said and replace it with my rockfish. So good! Gotta make a spicy Portuguese fish soup! It'll change the way you eat fish!!

Thanks,
PY
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Scurvy

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Unless you succeed at a super intense through & through brining, the fish will still need refrigeration if the fillets are thick. The last bacalhau I bought was in the refrigerated section of the store.


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Scurvy

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Oh yea, make those rinse soakings in milk ó minimum of 3 rinses after an initial rinse under the tap.


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FeoPronk

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Us Portagees soak and rinse our salt cod (Bacalhau) at least three times in a 24 hrs period otherwise it's too darn salty. Since I do a lot of fishing I don't do the salt cod thing anymore and do like you said and replace it with my rockfish. So good! Gotta make a spicy Portuguese fish soup! It'll change the way you eat fish!!

Thanks,
PY

Spicy Portuguese fish soup? Sign me up! Do you have a recipe you like?

I've made bacalhau with store-bought cod. I'll give it a try next time I have some fresh rockfish and report back.



PISCEAN

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I've done hard salting with Lingcod.
I got the recipe from the "River Cottage" book on seafood.
Basically 2-3 weeks in layers of salt, then stored in the fridge for about 3 more weeks before I re hydrated it for a spread made with mashed potatoes, garlic,  and lots of butter.

It was met with a "meh"  review in my household so I haven't made since :smt005.
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polepole

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Haven't done it with rockies and lings, but have been experimenting with tuna and salmon recently.

-Allen
« Last Edit: October 19, 2017, 01:15:09 PM by polepole »
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Rock Hopper

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Haven't done it with rockies and lings, but have been experimenting with tuna and salmon recently.

-Allen

Nice. I'm down to about 6 or 7lbs of tuna. Vy's family has been eating mass quantities of poke.







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polepole

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Haven't done it with rockies and lings, but have been experimenting with tuna and salmon recently.

-Allen

Nice. I'm down to about 6 or 7lbs of tuna. Vy's family has been eating mass quantities of poke.

I guess you better get back out there then, huh?

-Allen
Sponsored and Supported by: Ocean Kayak Pro Staff, Kokatat Ambassador, Big Hammer, Humminbird 
Owner: NorCalKayakAnglers.com, NorthWestKayakAnglers.com
Publisher: KayakFishingMagazine.net, TheMilkcrateMag.com
Admin: Aquahunters.com


Widgeon

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I jave one large-ish ling fillet thats been packed in salt for abojt 5 days now. Its still a little pliable but definately dried out on the outer portion. Im not portugues or southern european and havent really eaten much salt cod, but it serms like a great idea.....if it tastes decent lol.
3rd--- 2017 Albion Open


Rock Hopper

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Haven't done it with rockies and lings, but have been experimenting with tuna and salmon recently.

-Allen

Nice. I'm down to about 6 or 7lbs of tuna. Vy's family has been eating mass quantities of poke.

Leaving for 10 days in 10 days, my man.
I guess you better get back out there then, huh?

-Allen







In Loving Memory of Joel Lotilla



 

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