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Homemade salted cod (bacalao)

Homemade salted cod (bacalao)

Main dishes

Fresh, salted cod, preserved in brine for three days, drained, re-salted with coarse salt, and then hung to dry. Store in the refrigerator.

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Recipe from Inko, Mazbel, Edmenb and 1 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This Spanish recipe transforms fresh cod into salt cod (bacalao): three days in salt, followed by air-drying for a period that varies depending on how fresh you want the final product to be.

Ingredients and directions

  • Prep time20 min
  • Cook time—
  • Resting72 hr
  • Total72 hr 20 min
  • DifficultyEasy
  • CostPricey
  • Cooking methodsalting
  • Estimated cost$31.49 $7.87 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $25.52
  • $5.94
  • $0.03

Prices from US supermarkets for 2 of 3 ingredients; Belgian prices for the rest.

Directions

  1. Ask the fishmonger to prepare the fish and remove the central spine. ≈ 3 min
  2. Place the cod in a container and cover it with a brine made with 750g of salt per kilogram of fish. Let it sit for 3 days. ≈ 3 min
  3. Remove the fish from its packaging, and place it on a plate lined with paper towels. Then, season the inside generously with coarse salt. ≈ 2 min
  4. When the flesh is dry, tie a piece of string around it and hang the fish. You decide when to store it, depending on how fresh you want it to be. ≈ 3 min
  5. Store it in the refrigerator.

The bill

Homemade salted cod (bacalao)

  • 1 kg of fresh cod, without the central spine or head$25.52
  • 750 g of fine salt, for the brine$5.94
  • Large salt, for inside the fish$0.03

Total$31.49

that's $7.87 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of fresh cod, without the central spine or head
  • 750 g of fine salt, for the brine
  • Large salt, for inside the fish
  • One piece of string, for hanging

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