Prepping Salt Cod for Greek Recipes?

[mastichas09]

I’m hoping for some help with prepping salt cod (bakaliaros) for traditional Greek recipes. I remember my yiayia soaking and changing the water, but I never learned the exact process. I’d love to make bakaliaros skordalia for a family gathering and want to do it right.

How long should I soak the salt cod, and how often do I change the water? Is it better to leave it in the fridge or at room temp during the soak? Also, how do I know when it’s ready to cook?

Any tips on removing the bones or choosing good quality salt cod would be amazing. I’m a little intimidated but really want to carry on the tradition. Thank you so much!

 

[k_tsoukalas]

So wonderful that you want to keep the tradition alive — bakaliaros skordalia is such a classic! The key is properly desalting the cod. Soak it for 24–48 hours, depending on thickness, and change the water every 6–8 hours. Always keep it in the fridge while soaking to avoid spoilage.

You’ll know it’s ready when it’s pliable, not too salty (give it a tiny taste), and the flesh has firmed up nicely. If it still tastes very salty after 24 hours, continue soaking. As for bones, once it’s softened a bit, you can gently pull the fillets apart and remove them with tweezers or your fingers. Some brands come mostly deboned, so check the packaging.