pack saltfish
Saltfish is an excellent source of lean protein and contains significant levels of selenium and vitamin D; however, sodium content is very high in the unsoaked product and remains elevated even after desalting.
About
Saltfish, also known as salt cod or bacalao, is preserved fish—typically cod (Gadus morhua) or related species—that has been cured with salt and dried. The preservation method originated in medieval Europe and became a cornerstone of global trade, particularly in the Atlantic cod fishery. The fish is split, gutted, and packed in layers of salt, then air-dried until the moisture content reaches approximately 12-15%, resulting in a rigid, pale product with a distinctly salty, mineralized flavor. The texture becomes dense and fibrous, requiring rehydration through extended soaking before cooking.
A "pack" of saltfish typically refers to commercially packaged portions or whole preserved fish, ready for distribution. Regional variations include Portuguese bacalao, Scandinavian klippfisk, and Caribbean grades, which may differ in salt concentration, drying duration, and bone-to-flesh ratios.
Culinary Uses
Saltfish is a fundamental ingredient in Caribbean, Portuguese, Spanish, and West African cuisines, appearing in iconic dishes such as salt cod fritters, bacalao à Brás, and ackee and saltfish. Before use, the fish must be desalted through multiple water changes over 12-24 hours, then poached until tender. The mild, flaky flesh pairs well with legumes, potatoes, and tomato-based preparations. Its umami-rich quality and ability to absorb complementary flavors make it versatile for soups, stews, and grain pilafs. The cooking liquid (court-bouillon) is often reserved for cooking accompanying grains or vegetables.