Culinary Uses
Before it can be eaten salt cod must be rehydrated and desalinated by soaking in cold water for one to three days, changing the water two to three times a day.
In Europe the soaked and boiled fish is prepared for the table in a wide variety of ways; most commonly with potatoes and onions in a casserole, as croquettes, or as battered, deep-fried pieces. In Jamaica it forms the basis of the national dish ackee and saltfish.
Read more about this topic: Dried And Salted Cod
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