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- 4 1/2 c
- kosher salt
- 4 1/2 lb
- cod, whole, skin on, de-boned
How to Make Salt Cod
- 1Place 2 cups salt on bottom of glass pan. add cod, skin side down, cover with remaining salt. Wrap tightly with plastic wrap, and refrigerate 48 hours. Pour off excess water as needed.
- 2Rinse cod and pan separately, then put cod back in pan. Cover cod completely with cold water, cover with plastic wrap, and refrigerate 2-3 days, changing water twice a day.
- 3Drain, pat dry, and refrigerate until use.