On 2018-12-28 1:16 p.m., joecool wrote:

> I should note that I had seen baccalÃ* before stored at room temp, the fish
> looking stiff as a board. The type of salt cod Costco carried was just firm
> to the touch, skinned and deboned.
>
> I actually heard the room temp stable salt cod does well soaking for 2
> days. There are also apparently pre-soaked ones for sale.
>
> It still held a good salty flavor once cooked, I can imagine it would be
> good in a chowder or stew in place of clams.
>

They usually have it for sale at the local Zehr's store. It sits out in
a big basket and is stiff as a board. I should try it in a restaurant
some time. I don't have any qualms about eating it. I just don't want to
go to all the work to prepare it if it in isn't great.