Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Salt Cod

Preparation info
  • About

    1¾ lb

    dry weight
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Skinless fresh cod fillet 2½

Method

Procedure

Day 1

Fabrication, Cure Application, and Cure Penetration

  1. Trim off any shreds of skin remaining on the fish. Using tweezers or needlenose pliers, remove any pin bones.
  2. Using a ruler, measure and note the maximum thickness of the fillet in inches (cm). To calculate the necessary hou