Homemade Salt Cod

• 2 pounds (910 g) fresh cod fillets
• Kosher salt, about 4 cups

Remove the bones and trim off any flesh that is not bright white. Cut the fish into pieces 3 to 4 inches (7.5 to 10 cm) long. Cover the bottom of a baking dish large enough to hold all the cod with 1 or 2 cups (240 or 480 g) of salt. Lay the fish in a single layer, and then top with more salt to completely cover the fish. Cover with plastic wrap and store in the fridge for 4 hours, then remove