Bacala, or salted cod, is cod which has been preserved by drying after salting. Drying preserves nutrients, and the process of salting codfish is said to give it a more robust flavor. Before it can be eaten salted cod must be soaked and desalinated in cold water for one to three days, changing the water two to three times a day.
Bacala can be prepared for the table in a wide variety of ways but most commonly with potatoes and onions in a casserole, as croquettes, or as battered, deep-fried pieces.
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