Bacala - it is cod that has been preserved in salt. I will show you how to prepare this delicious fish and then do a taste test. The taste is totally different than fresh or frozen cod - the meat is very white, firm, flakey and tasty!! My father's favorite joke that he said often was, "Do you know why the ocean water is salty? It's because there are too many Bacala" :) :) :)

00:00 INTRO
00:44 prepping the cod
05:42 3 days later, final rinse and dry, prep to fry
08:53 frying the cod
12:21 taste test
13:50 OUTRO

Bacala
What is it:
• It is cod fish that has been preserved in salt.
How to prepare it before cooking

Day 1:
• Rinse the Bacala thoroughly, using cold water from the tap (do not use hot water)
• Cut the Bacala into large sections and place in a large bowl.
• Fill the bowl with cool water and ensure the Bacala is completely covered in water.
• Cover the bowl and place it in the refrigerator.
• After a few hours, dump out all the water, and re-fill with new water – place back into fridge.
• After a few hours, dump out all the water, and re-fill with new water – place back into fridge.
• After a few hours, dump out all the water, and re-fill with new water – place back into fridge.

Day 2:
• In the morning, dump out all the water, and re-fill with new water – place back into fridge.
• In the afternoon, dump out all the water, and re-fill with new water – place back into fridge
• In the evening, dump out all the water, and re-fill with new water – place back into fridge

Day 3
• In the morning, dump out all the water, and re-fill with new water – place back into fridge.
• In the afternoon, dump out all the water, and re-fill with new water – place back into fridge
• In the evening, dump out all the water, and re-fill with new water – place back into fridge and cook tomorrow – or, you can cook it today

NOTES: in summary, the key is to wash the Bacala thoroughly and then let it soak, changing the water at least a minimum of 3 times per day for 3 days…you can also change the water more often if you like, say 4 – 5 times per day, for 3 days – this is fine also and preferred, but not essential.
Once you have finished and are at the end of day 3, you can cook the Bacala or put it in the fridge to cook the next day or even the day after that. Otherwise, you can also freeze the Bacala and then thaw/cook sometime later, at your convenience.

When you do cook the Bacala, there is no need to salt to it 😊
How to cook Bacala
• A simple/basic way is to just cut it into pieces and cover in flour – shake off excess flour and fry in vegetable oil till golden brown on both sides.
• Otherwise, Bacala is also delicious when baked or grilled. It can also be cooked on the stove top in many ways, as well as made into fish cakes. Very versatile and delicious.

My Kitchen Gear
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"My Bread Book" by Jim Lahey
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