Why cod needs to be desalted
Dry and salted cod arrives in the kitchen with a salt content far above a comfortable palate. Without desalting, the dish becomes aggressive, the texture can harden unpleasantly, and the salt prevents other ingredients — potatoes, onions, eggs, olive oil — from expressing themselves in the recipe.
Desalting does not remove the identity of the fish: it restores balance. It is a technical and cultural gesture of Portuguese cuisine, repeated in thousands of kitchens before a Brás, a Gomes de Sá, or a piece in the oven.
Before you start: choosing and preparing the piece
Observe the cut and thickness of the piece. Thick pieces require more soaking time; thin flakes and shredded pieces need attention to avoid over-soaking. If possible, choose pieces with firm fibers, without strange stains, and with a clean cured fish aroma.
Prepare a wide container enough for the piece to be fully submerged — glass, stainless steel, or food-grade plastic with a lid. Reserve space in the refrigerator: the cod will be refrigerated throughout the process.
To deepen your choice of ingredient, consult the guide on how to choose cod and the library of cod recipes.
Step by step to desalt cod
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Remove excess surface salt
By rinsing the piece under cold running water, gently rubbing with your hands or a soft brush if there is visible salt crust.
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Place in a clean container
With the skin side down when it makes sense — this helps maintain the structure of the piece.
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Cover with cold water
Until fully submerged. Do not use warm water to "speed up": this compromises texture and safety.
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Keep in the refrigerator
Throughout the soaking period, between 2 °C and 4 °C.
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Change the water periodically
Generally every 6 to 8 hours, always with cold water. Discard the used water; do not reuse.
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Taste before cooking
Scald a small flake or cook a minimal piece to assess the salt. Adjust the soaking time according to the result.
How long to soak the cod
The times below are editorial references. They vary according to cut, thickness, curing, and brand of cod. The salt test is always the final criterion.
| Type of piece | Guideline time |
|---|---|
| Small flakes | 6 to 12 hours |
| Medium pieces | 24 to 36 hours |
| Thick pieces | 36 to 48 hours |
| Very thick pieces | Up to 72 hours, depending on thickness |
Warning: these intervals are a starting point. Saltier cod, thicker pieces, or more intense curing may require additional time and more water changes.
Common mistakes when desalting cod
- Desalting outside the refrigerator — risk of spoilage and uneven texture.
- Changing the water too few times — salt remains in contact with the meat for long periods.
- Leaving it too long — the fish loses structure and becomes bland.
- Cooking without testing the salt — the entire recipe can become unbalanced.
- Using an inadequate container — piece partially out of the water desalts unevenly.
How to know if the cod is still salty
Taste a flake from the center of the piece after lightly scalding in hot water for a few seconds. The flavor should be balanced — present but not aggressive. If it is still too salty, return it to the refrigerator with fresh cold water and wait a few more hours, changing the water at the usual intervals.
Signs of excessive salt in the final dish: dry mouth, immediate thirst, potatoes and vegetables "washed out" by the fish's salt. In these cases, next time, extend the desalting or increase the water changes.
After desalting: how to store and use
Drain well, dry with paper towels, and keep refrigerated if not cooking immediately. Ideally, prepare the recipe within a short time — on the same day or the next day.
To freeze already desalted cod, dry well, divide into portions, seal tightly, and record the date. Always thaw in the refrigerator. Do not leave at room temperature for prolonged periods.
Explore recipes that highlight the ingredient in the cod library and in the hub of Portuguese recipes.
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Frequently asked questions
Can I desalt cod outside the refrigerator?
It is not recommended. The fish should remain refrigerated throughout the process to reduce the risk of spoilage and preserve texture. In hot climates, the risk increases significantly.
How often should I change the water?
Generally, every 6 to 8 hours, always with cold water. Very salty or thick pieces may require more frequent changes in the first hours.
How to know if the cod has over-soaked?
If the meat becomes excessively soft, lacking structure, or loses its characteristic aroma, it may have soaked too long. Taste a flake before cooking the entire batch.
Can I freeze desalted cod?
Yes, if well drained, dried, and packaged in portions. Freeze quickly and thaw in the refrigerator. Consume shortly after thawing.