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Salt cod has been produced for at least 500 years, since the time of the European discoveries. Before refrigeration, there was a need to preserve the codfish so that it would not go bad. Drying and salting are ancient techniques to keep many nutrients and the process makes the codfish tastier.
The Portuguese tried to use this method of drying and salting several fishes from their waters, but the ideal fish came from much further north. They discovered cod, when they discovered Newfoundland sometime in the 15th century and they started fishing the Grand Banks. The Grand Banks have a lot of cod. Bacalhau became a staple of the Portuguese and they nicknamed it fiel amigo or faithful friend because it was always available. In the 18th century the town of Kristiansund in Norway became an important place of producing bacalao or klippfish. In Maine you find a great quality of fresh codfish. So I decided to work on the process myself to be able to control the fresh product, the ratio of salt and the drying time. This is the recipe I'm using now.
2000 gr cod fish loin, skin on
1000 gr sea salt
100 gr sugar
25 gr lemon zest
Method:
Grate the lemon zest over a miroplane and mix with the salt and the sugar.
Season the fish well on both sides and leave cure in the cooler on a tray for 48 hours.
Hang it and leave it dry between 14 to 21 days before using it.
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