How to Soak BacalhauSalt Cod Without the Guesswork

How long to soak each cut of salt cod, how often to change the water, how to tell it's ready, and how to freeze it. The step every bacalhau recipe depends on.

By Mesa de Portugal Kitchen · Updated · 3 min read

How to Soak Bacalhau - Salt Cod Without the Guesswork

Almost every bacalhau recipe starts the same way: soak the cod. Get it wrong and the dish is either inedibly salty or bland and watery. Get it right and the fish is firm, flaky and perfectly seasoned. It's easy once you know the timings.

Why soak it at all?

Bacalhau is cod that has been salted and dried, which preserves it for months. Soaking rehydrates the flesh and draws out most of the salt. The fish also gains weight as it absorbs water, so 1 kg of dry cod gives you noticeably more soaked fish.

Soaking times by cut

  • Thick loins (lombos), 3–4 cm: 36–48 hours. For roasting and grilling.
  • Medium pieces (postas): 24–36 hours. For most baked dishes.
  • Thin tail pieces: 18–24 hours. For flaking.
  • Shredded cod (desfiado): 8–12 hours. For pastéis, Brás and bacalhau com natas.

Step by step

  1. Rinse the salt off the surface under cold running water.
  2. Put the cod in a large bowl, skin side up, and cover it with plenty of cold water: at least three times its volume.
  3. Keep it in the fridge the whole time. This matters for food safety, especially in summer.
  4. Change the water 3–4 times a day.
  5. Start testing near the end of the soaking time. Tear off a small flake from the thickest part, cook it briefly in boiling water and taste it. It should taste pleasantly seasoned, like well-salted food, not salty.

Shortcuts

Portuguese supermarkets sell bacalhau demolhado: cod that is already soaked and frozen. Abroad, look for it in Portuguese or Brazilian shops. It's slightly more expensive, but it saves two days.

Ready to cook

Try it in pastéis de bacalhau, bacalhau à Brás, bacalhau com natas or roast bacalhau.

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What you’ll need

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Good questions

Frequently asked

How long do you soak bacalhau?
It depends on the thickness. Thick loins need 36 to 48 hours, medium pieces 24 to 36 hours, thin tail pieces 18 to 24 hours, and shredded cod only 8 to 12 hours. Always taste a small cooked flake before you decide it's ready.
How often should you change the water when soaking salt cod?
Change it three to four times a day. Use plenty of cold water, at least three times the volume of the fish, so the salt has somewhere to go. Fresh water each time keeps the soaking even.
Should you soak bacalhau in the fridge?
Yes, keep it in the fridge for the whole soaking time. The fish sits in water for one to two days, and cold temperatures matter for food safety, especially in summer. A big bowl on the bottom shelf works well.
How do you know when bacalhau is soaked enough?
Tear a small flake from the thickest part, cook it briefly in boiling water and taste it. It should taste pleasantly seasoned, like well-salted food, not salty. If it's still too salty, change the water and keep soaking.
Can you freeze soaked bacalhau?
Yes, soaked cod freezes very well. Many Portuguese cooks soak a large batch at once and freeze it in portions for later. Thaw it in the fridge before cooking.
Keep cooking

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