Hi, i need to cook something using dry fish. what can i do with it, how do i make it less salty in s short period of time?
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dry fishpost #1 of 87/30/10 at 7:13pmThread Starter
Gear mentioned in this thread:post #2 of 87/30/10 at 7:36pm
dried salted fish usually takes at least 24 hours of rehydration in several changes of water before you even begin to cook it.
It's not a speedy type of food. I'm thinking salt cod here. There are other types such as dried bonito flakes used to make dashi and other types. But Westerners tend to run into salt cod more often than other dried fish in my experience.post #3 of 87/30/10 at 7:39pm
Yodah, you're talking about salt fish?
The traditional way is to soak it, with constant changes of water. Normally, depending on the particular fish and amount of saltiness, this is done in from 12 hours to three days.
Could you post a few more details; i.e. the kind of fish you have, and the sorts of things you might want to use it for?post #4 of 87/30/10 at 7:50pmThread Starter
Well you answered my other post about squid recipes, its basically the same thing.. Im participating in a show and i was told that what we could get is either squid, salmon or salt fish.
Now Ive heard that the best way is to soak it but it takes some time and i dont think we will get more than 1 and a half hour. It seems kind of strange, and i dont know if the information i got is incorrect but the producer is a very good friend so ill trust him and want to go more or less prepared... I really have no idea what to do with the salty fish :Spost #5 of 87/30/10 at 7:52pm
Obvously, our posts crossed, Phil. You're point about salt fish not being a speedy thing cannot be stressed enough.
But Westerners tend to run into salt cod more often than other dried fish in my experience.
I'd certainly have to agree with that. But something to be aware of; much of the baccaloa sold in the U.S. is now haddock, rather than cod. I haven't used it, yet, so don't know if there are any practical differences.
Canadian salt cod is less salty than other kinds, in my experience, and can be soaked for a shorter period as a result.post #6 of 87/30/10 at 7:56pm
Yodah, I can't imagine what you can do with salt fish in only 1 1/2 hours. There is no way I know of to remove the saltiness in that short a time. Sorry.post #7 of 87/30/10 at 8:00pmThread Starterpost #8 of 87/31/10 at 6:28am
If we assume the fish has been presoaked, then you're good to go.
The fish still has to be cooked. In most applications it's simply poached, then the cooked fish used as an ingredient.
One classic approach is Brandade, a mixture of salt cod and potatoes combined with cream and other ingredients. A step up from there is to convert the brandade mixture into fritters or croquettes, and serve with a sauce. I think going that route would make sense, because it's with the sauce that you can show your creativity.
Cooked salt cod is also commonly used in salads.
Although I have not tried it, there's no reason you couldn't sub the cod for the salmon usually used in dishes like kedgeree, fish cakes, or, indeed, any dish that has cooked fish as an ingredient.
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