As Desalination Cod

The cod is a fish that likes a lot in Spain and is used to prepare many dishes. It is a very rich protein-rich fish that has many vitamins and minerals and their meat is low in fat. The only drawback is that to keep the salt is used and has large amounts of sodium. It is best to reduce cod desalting before cooking. We give you some tips for you learn how to desalinate the cod.

The cod must be cut into pieces, thin for use in the sauce pil-pil pieces are cut thicker parts for sauces that need a longer cooking and leftover pieces to fill peppers, salads or fried cod. You could say that everything is used cod.

Desalting cod, once it is cut, is introduced into different containers depending on their size. One thick parts and thin in another remains in another. The containers must be filled cold preferably with ice cubes for low temperatures water and once everything is prepared must enter all in the fridge. If hot, warm or at room temperature water is used the fish can be opened and damage can even get to ferment. So it is best to stay in the refrigerator at 6 or 8 temperature to avoid the ups and downs.

Once they are soaking water should be changed every so often to remove salt and replaced by a clean water. Therefore they have been introduced in three containers because the thick portions desalting take longer than the rest. Thick parts need to be in the refrigerator for 48 hours and the water should be changed every 6 hours. The thinner parts need less time 36 hours and the water will change every 8. The pieces of cod that have detracted can desalinate under running water for 10 minutes in a colander conical.

Finally to complete the process are removed from the refrigerator the pieces when time has passed and placed on a kitchen towel to absorb any moisture and in turn retain the fluffiness.

SOURCE: www.actualidadcocina.com