Thread: Baccalà
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dsi1[_17_] dsi1[_17_] is offline
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Default BaccalÃ*

On Friday, December 28, 2018 at 11:51:26 AM UTC-10, Dave Smith wrote:
> 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.


Swedish folks like to prepare their salt cod by soaking it in lye for a couple of days. My understanding is that it turns fish into a jelly-like substance/material/mass. It then has to be soaked in water for a few days to neutralize the caustic and dangerous lye. They like to serve this during the holidays. Somehow, abusing fish in this manner is their idea of being "festive." It's no wonder they have such a high suicide rate.