One of the many benefits of angling and being a chef are the rewards received following a bountiful days fishing. During the last week of October 2009 i experienced one such event on Chesil beach.
To me cod fishing is an obsession unequelled. there is no other fish that holds as much kudos although many other species have greater flavor. many of our fish species have become harder to catch due mainly to over fishing far out at sea. Us humble shore anglers can only hope a few escape the nets and can still follow their true migratory and seasonal routes.
Trawling has been banned now along the Chesil coast due to over fishing and coral damage . The fishing for us mere mortals from the shore has improved. Long may it remain.
What is more difficult to explain however, can be seen in the photograph on the left. Cod and Black Bream in the same session. the Bream being a summer species and the Cod a winter species. Our winters are warmer and our summers longer, it would seem. These trends are probably set to become commonplace. I shall not complain.
Making Bacalhau or Salt Cod
This has to be one of the purest and simplest recipes i know. The hardest ingredient to obtain would be the actual cod. If like me you are an passionate shore angler and are prepared to put in the hours and leg work this is for you.
I used two 5lb fish, once filleted the final flesh weight was 2kg of fillet. This is important as it is normal to use equal amounts of salt to flesh. Good quality salt minus any anti-caking agents is required. I use a good quality sea salt.
1.In a suitable container pour half the amount of salt
2. lay the cod fillets on top, then pour over the other half of salt
3. Leave for minimum of 12 hours. I will generally leave for 24 hours or more if going to be stored for a long period i.e. more than one month. the drier the better for long storage.
4. Remove from the salt. You will notice that the fillets are translucent and hard. This is good. Store if not using straight away
5. To use……….soak in clean cold water