Cod fillet is one of the most traditional cuts of cod and is much appreciated for its juicy and tasty meat. Generally, the fillet is taken from the central part of the fish, which is thicker and contains bones, but has excellent yield due to the quality of the meat. It is ideal for dishes that enhance the texture and flavor of cod. How to desalt cod fillet The desalting process is essential to remove excess salt and maintain the quality of the meat. Follow the steps below: 1. Wash the post Rinse the cod fillet under running water to remove excess salt from the surface. 2. Leave to soak Place the steaks in a bowl with plenty of cold water (the steaks must be completely submerged). Refrigerate for 24 to 48 hours, depending on the thickness of the steak. Change the water every 8 hours to prevent salt from building up. 3. Test the salt Before using, taste a small piece to ensure it is at the desired doneness. If it is still salty, leave it in the water for a few more hours.
