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HOW TO CHOOSE GOOD COD
The most important rule when buying the Christmas Star dish is drying!
Whatever your recipe, the secret is: WEL DRIED COD.
Drying is an integral part of the cod curing process, which consists of arranging the fish in trays then they are sent to the drying tunnel. It is in drying that the excellence of the cod is established.
Another fundamental characteristic when choosing the best cod, is the colour. A cod with too white a color does not mean that we are facing a cod quality, on the contrary, the cod must have a yellow “straw” colour.
A question that sometimes causes some doubt is the choice between deep-frozen or dry salted Cod.
•if you do not have time to soak the cod, choose to buy deep-frozen soaked cod
•after soaked, cod gains approximately 30% of its original volume, making it more profitable to cook, and in turn, the cost per kilo turns to be cheaper
•dry-salted Cod maintains its original flavour from the end of the curing to your plate
•deep-frozen soaked cod has less flavour, since it has already been subjected to soaking and deep-freezing processes
