Seriously, why the codfish can be so salty?

Question

Is there a way to minimize the saltness in preparing the fish?

Answer 1

For hundreds of years, salt has been used to dry out and preserve fish. Other, more popular methods of preserving fish are drying and freezing. However, cod is still salted for Basque, Portuguese, and Newfoundland markets, possibly because it is tradition.

Answer 2

Sea water is salty. Soak the fish in tap water, to get rid of excess salt.

Answer 3

Coming from a Newfoundland background ( people know for eating fish) I would suggest you soak the salt fish in water over night before you cook it. Here is a great recipe to make with salt cod. http://www.seafoodfish.com/html/codfishcakes1885.html

Answer 4

They could be made from previously-dried and salted codfish. You need to soak them ovenight, discard the now-salty-water, and then repeat that again. They should be ready to use then.

Answer 5

Soak it over night in milk, it will draw out the salt.

And the reason it is salty is bacause they pack it it salt to preserve it, it could last for months with out being refridgorated in that salty state.

Answer 6

Are you eating SALT COD? If so, you should soak it in water or milk before cooking it.

Or are you buying it fresh? If fresh, avoid eating the dark meat(tends to be fishy and oily) If you soak the filets in milk, that will make the meat sweet.

Answer 7

Rinse it in cold water before preparing it.