Desalting well is half the recipe. A 4 cm steak needs 36 to 48 hours in cold water, with regular changes. Thin slices need less time. The point is confirmed when the flake separates easily, but is still moist.
This guide brings together what works in current Portuguese cuisine: times per thickness, water temperature, storage and mistakes that leave cod tough, salty or dry.
Understanding the cod you have
- Cured and yellow: longer cure, needs longer soaking.
- Thick loin steak: 4-5 cm, soak 36-48h
- Average steak: 2.5-3.5 cm, soak 24-36h
- Shredded cod or scraps: 12-6h, changing every 6h
- Pre-soaked packed cod: check the label, but always taste first. It often comes with residual salt.
How to soak safely
- Rinse under cold water to remove surface salt.
- Place in a large container, skin side up, covered with plenty of cold water. Keep in the refrigerator at 4°C, never at room temperature.
- Change the water every 8 hours. If the kitchen is hot, change it every 6 hours.
- At the end of the allotted time, cut a small piece from the thickest area and cook for 3 minutes. Taste it. It should be slightly bland, as it will concentrate when cooking.
- If it is still salty, extend by 8 hours.
Observable sign of good soaking: firm but flexible flesh, smell of clean sea, with no visible crystals.
Adjust the cooking point
The cod goes from juicy to dry in 2 minutes.
- Poaching in water: Start in cold water, count 8-10 minutes after it comes to a gentle simmer for medium doneness. The water should not boil vigorously. When the skin starts to loosen and the flake opens, remove it.
- In the oven: 180°C, 18-22 min covered with olive oil and onion. The flake should separate with a fork, but the centre should still be translucent and moist.
- Confit in olive oil: 75-80°C, 25-30 min. The white protein (albumin) begins to emerge. Remove when it still glistens.
Rest 3 minutes before serving. The internal temperature continues to rise by 2-3°C.
Common mistakes
- Soaking at room temperature → microbiological risk and strong smell.
- Using warm water to speed things up → salt comes out, the inside is salty and the outside is flavourless.
- Cooking in vigorously boiling water → breaks down and dries out.
- Salting before tasting the cooked cod → final excess.
Storage
Raw soaked cod: 24 hours in the fridge, well drained. Cooked: 2 days in the fridge covered in olive oil. You can freeze it already soaked, in portions, for up to 2 months. Defrost in the refrigerator.
Internal links: tomato rice, 3 meal prep bases, how to organise the pantry with dried cod.