Bacalao

Fresh cod fillets

Kosher salt

Rinse the fillets under cold water and press gently between two towels to wick out excess water.

Make note of the texture of the fish to reference during desalination.

Season it with 1 1/2 T salt per pound.

Place it on a rack in a drip pan and cover. The cover should not touch the fish. If using plastic wrap, spike the fish with toothpicks to hold the plastic aloft. Refrigerate for 72 hours – 7 days. Rinse drip pan daily.

Desalinate before poaching. The fish is sufficiently desalinated when the flesh feels just slightly stiffer than when it was fresh.