Dried salted Pacific Cod

Gadus macrocephalus

The fish

Pacific cod (Gadus macrocephalus) is imported to Norway from the US. It is very similar in appearance to the Norwegian cod. It can reach lengths of up to 48-49 cm and weigh up to 15 kg. It is found around the rim of the North Pacific Ocean, from the Yellow Sea to the Bering Strait, along the Aleutian Islands, and south to about Los Angeles.

Production

During production, the fish is cleaned of blood, washed and split to the tail. The sides are folded out. The fish is stacked with layers of salt between the fish. After two to three weeks, the salting process is complete and the fish is then dried. The fish should be stored in a dry and cool location at a temperature of between two and five degrees, and it will then have a shelf life of one to two years. When fish is processed in this manner, it retains its taste and nutritional value – the water has simply been removed. It is healthy, tasty and keeps for a long time - a genuine product of nature. The fish is packed in boxes of 9.08 kg (20lbs) and 25 kg or in larger cases of 50 kg.

Degree of dryness and sorting

The different degrees of dryness are: 7/8 dry, storage dry and extra storage dry.

Quality: Superior/imperial and Universal

Preparation:

Klipfish of pacific cod is used in the same manner as Norwegian cod, although Norwegian cod is of higher quality. Pacific cod is a cheaper alternative. The loins are often fried whole, while the abdomen and tail pieces are often used in casseroles and bolinos.Cut the fish into pieces. The skin can be removed before the fish is soaked in water, but it is easier to remove afterwards. Place the pieces in a bowl with plenty of cold water for 24 to 48 hours – the longer you soak the fish, the bigger and chunkier the pieces will be. If the fish is large (3 kg or more), the pieces should be soaked for up to 48 hours. Change the water once a day.

It is a good idea to soak dried salted fish that is to be used in fried dishes longer than fish that is to be used in boiled dishes. If you are unsure, you can taste a little piece of the thickest part of the fish after it has been boiled for 5 to 10 minutes. It should have a mild salty flavour. Dried salted fish that has been soaked is perfect for freezing for later use. It may, therefore, be a good idea to soak a large quantity that can then be frozen. You then have fish that is ready to use should you suddenly feel like making bacalao.