Sadly, despite their valiant efforts, the special journey for the Dragons and their supporters was halted by none other than Mr Cristiano Ronaldo and again, whilst I know that he winds up many a football fan with his poncing, pontificating and all round show pony prancing (when he is not crying that is) I was happy that he buried Wales with that header. But I did once have a very good friend called Rhys, who came from the valleys, so that was enough for me to get behind Bale and the boyos. Prior to the game, I did do some digging around actually and discovered that I have literally no Welsh heritage at all. And whilst there hasn’t been that much to cheer about, particularly if you are an England supporter, we can at least rejoice that our Celtic cousins, Wales, made it through to the semis and restored some sense of pride. Note: Boneless cod like this photo below will take less time to soak.After what seems to have been an endless sort of sporting tournament, the final of the UEFA European Championship is finally upon us. You can also place in a bowl of cold water for a few hours to thaw. When you need to cook it, simply remove as many portions as you need and place in the refrigerator overnight to thaw. Wrap individual pieces with parchment paper, foil, or plastic and freeze in freezer bags and label the date. Storing: If you find the cod is to your taste on the third day, go ahead and rinse, pat the cod dry with a towel. As you do this more often you’ll find you’re an expert at it and you’ll know the exact timing for the process. I like my cod to taste like cod, so I just use water for this process. Note: Some people will soak the cod in milk on the last day to remove some of the fishy taste, but this is optional. Store in refrigerator up to 3 days in covered container. Remove from water, pat dry on paper towels. If the saltiness is to your taste you can proceed to next step. It should have some fishy and salty taste. Cut a small piece from the thickest portion of cod and taste for saltiness. Place back in the refrigerator.ĭay 3 : Drain and rinse cod in very cold water. Later in the day drain, rinse and add cold water again. Place in refrigerator, or in a large tub filled with ice to keep the water cold.ĭay 2 : Drain water, rinse and add very cold water to submerge cod. Place into a large pan or bowl which is big enough to completely submerge cod. Rinse in very cold water to remove the excess salt. Many markets also sell the cod in portioned or boneless packages.ĭay 1 : Cut salted cod into 8 to 10-ounce portions or have the market cut it for you. Process for hydrating salt cod: **Have the market cut it into 8 oz serving portions.

This video is very informative for those of you that want to know all about the process. You’ll find many other recipes here on this blog by using the search bar under: Bacalhau, or Salt Cod Most will save the thicker portions to serve in recipes that call for bigger pieces such as Bacalhau Assado, (Baked) or Cozido (Boiled). The tail portions and the belly portions are great to make dishes such as Pasteis de Bacalhau (Codfish Croquettes), Pataniscas (Codfish Cakes) or any recipe that uses shredded cod.

Salt cod