Working with salt cod for Greek cooking?

[ssherie_]

I’m Greek, but I have a confession—I’ve never actually cooked with salt cod (bakaliaros)! It’s such a classic ingredient in Greek cuisine, especially for dishes like bakaliaros skordalia, but I’ve always been a little intimidated by it.

I recently picked up some salt cod from the store, and now I’m staring at it, wondering where to start. How long do I need to soak it to get rid of the salt? Should I be changing the water frequently? And once it’s ready, what’s the best way to cook it so it tastes authentic?

If you have any family recipes, tips, or advice for working with salt cod, I’d love to hear them. I feel like I’m missing out on such a traditional part of our food culture, and I’m excited to try it.

 

[k_tsoukalas]

I have worked with it before - it's not as bad as it seems!

First, rinse off any excess salt, then soak the cod in cold water for 24–48 hours, depending on thickness. Change the water every 4–6 hours to remove the salt gradually. If you’re short on time, you can soak it for 12 hours with more frequent water changes, but the longer soak yields better results.

For bakaliaros skordalia, cut the rehydrated cod into portions, pat dry, and coat in a light batter (flour, beer/sparkling water, and a pinch of baking soda for crispiness). Fry in hot olive oil until golden. Serve with skordalia—garlic mashed potatoes or bread-based puree with olive oil and lemon.

A tip from my yiayia: Add a splash of vinegar to the last soak—it enhances the fish’s flavor.