Avoid mistakes when preparing cod: choose the right type, desalt it correctly and adjust the cooking point for a perfect celebration
Introduction: Cod, the Christmas tradition
Cod is one of the protagonists of Christmas dinners, bringing flavor and tradition to the table. However, preparing cod can be challenging: from choosing the correct type to desalination, through to the ideal preparation to guarantee flavour, consistency and juiciness. In this article we explain the most common mistakes and how to avoid them so that your cod shines at Christmas dinner.
Mistake 1: Choosing the wrong type of cod
Not all cod is the same. There are five main types and the right choice makes the difference:
- Gadus Morhua (legitimate cod): ideal for traditional recipes, such as traditional Bacalhoada with potatoes.
- Gadus Macrocephalus: Compact consistency, ideal for fillings and hidden dishes, such as Escondidinho Cod with Potatoes.
- Ling: Excellent value for money, perfect for casseroles and roasts.
- Saithe: Dark meat, ideal for mince recipes like Easy Cod Cake.
- Zarbo: Fibrous meat, excellent for broths and polenta.
Mistake 2: Making mistakes in choosing the right part of the cod
Understanding the different cuts of cod and how to use them is essential to maximize the flavor and ensure the success of your recipes. Each part has a specific consistency and characteristic that makes it ideal for certain dishes. Without considering that the prices are different. Here are the best ways to use cod in your recipes:
- Loin: The noblest part, with a delicate consistency and soft scale. Perfect for second courses such as roast or grilled cod.
- Trimmings and Chips: Smaller, more irregular cuts, but with great potential. They are ideal for recipes such as risottos and flans, such as the delicious Cod Pie with Filo Pasta.
- Shredded: Obtained from the less uniform parts or after cooking. Ideal for gnocchi, fillings and stews, it guarantees taste and economy.
Practical tip: Choose the recipe and understand which part of the cod best suits the dish. This way you avoid errors and waste and optimize the use of this special ingredient.
Mistake 3: Desalting cod incorrectly
Desalination is one of the most critical phases in the preparation of cod. Doing it incorrectly can compromise the flavor and texture of the fish. For a perfect result it is essential to follow the correct method and carefully adjust the salt point.
Correct method for desalting cod
- Wash the cod under running water to remove excess salt.
- Place it in a container with cold water and place it in the refrigerator, changing the water every 6 hours, always with ice water.
- Thick slices: Up to 48 hours.
- Average portions: approximately 24 hours.
- Shredded: In 12 hours.
Tip: Don’t remove the salt completely; it is essential for the characteristic flavor of cod. Adjust the salt point by tasting a flake after the recommended time.
To understand in more detail how to desalinate cod, consult the step-by-step instructions here on TERRA Degusta
Desalted cod: extra attention
Industrially desalted cod is ready to use, but requires some attention:
- Storage: It must be stored in the refrigerator and consumed within the period indicated on the package.
- Taste before using: Even desalted, the salt level may vary depending on the brand, making it necessary to adjust the seasoning in the recipe.
- Avoid desalting again: repeating the desalting process can compromise the texture and flavor of the cod.
Whether you desalinate manually or use pre-desalted cod, the important thing is to ensure that the fish maintains its main characteristic: a balanced and surprising flavour.
Mistake 4: Not cleaning the cod properly
Removing skin and bones is essential for a well-presented dish.
Step by step:
- After desalination, immerse in warm water for 2 minutes to facilitate removal.
- Remove the skin by pulling in the opposite direction of the fibers.
- Use kitchen tongs to remove the bones.
Mistake 5: cooking the cod badly
Loin:
- IndicatedA: The chips should start to come apart easily, but the cut should maintain its structure, especially in roasted or grilled dishes.
- Common mistake: Overcooking will cause the fillet to lose its compact consistency.
Chips and Crisps:
- Indicator: The chips should be soft and soft, but not brittle.
- Common mistake: Prolonged cooking, which can harden the chips or leave them tasteless.
Shredded:
- Indicator: The cod must be cooked just enough to be able to chop it by hand or with a fork. There is no need to wait for natural chips.
- Common mistake: Cooking too long, resulting in dry, textureless meat for dumplings or fillings.
Conclusion: from choice to preparation, avoid mistakes
With care in choosing, desalination and preparation, your cod will be the highlight of your Christmas dinner. For more recipe ideas, check out these delicious suggestions on Terra Degusta:
Traditional bacalhoada with potatoes
Escondidinho Cod with Potatoes
Easy cod pie
Cod pie with filo pastry
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
