[Sca-cooks] recommendations for salt fish?

[Angie Malone]

At 01:27 PM 11/20/02 -0500, you wrote:
>Salt fish must be reconstituted prior to use, and if it is salt cod,
>you generally set it in fresh water for 24 hours, changing the water
>several times during the day/night.
>
>I think it is tasty served as brandade, which is a French recipe
>using salt cod (reconstituted, then flaked and mixed with:), (baked,
>mashed) potatoes, cream, butter, sauteed garlic and grated gruyere
>cheese. The whole mess is mixed, then baked. It makes a hearty dish
>-- a bit like a fishy shepherd's pie:-) -- and yummy too IMHO!
>
>Bruniquel

I have heard of two methods for reconstituting salted cod or bacala as
italians call it.

You leave it in the sink with the water not drizzling but not gushing over
it for 48 hours. (the way my grandmother did it.)

The second method is to soak it in cold water for 48 hours changing the
water every 12 hours (Mario Batali --Molto Mario method)