Bacalao, the beloved salt-cured cod that plays a prominent role in Spanish, Portuguese, and Latin American cuisines, is prized for its rich flavor and versatility. However, its high salt content—necessary for preservation—presents a common kitchen challenge: how to reduce the saltiness without compromising the texture and taste of the fish. While soaking bacalao before cooking is the traditional method, sometimes the fish still comes out overly salty. In this comprehensive guide, we’ll explore effective ways to fix salty bacalao, delve into the science behind its salinity, and offer tips to prevent the issue in the first place.
Understanding Why Bacalao is Salty
To fully grasp how to fix salty bacalao, it’s essential to understand the preservation process.
The Traditional Curing Process
Bacalao, or salt cod, is preserved using a dry-salting method that involves pressing fresh cod between layers of salt. This process draws moisture out of the fish, creating an environment inhospitable to bacteria. While highly effective for preservation, it impregnates the fish with a significant amount of salt—often more than 15% by weight.
Salt Distribution and Fish Tissue
Salt penetrates the muscular structure of the fish over time. Even after desalting ( soaking), salt may remain trapped in the denser muscle fibers. This uneven salt distribution can result in some bites tasting more briny than others.
How to Test If Your Bacalao Is Too Salty
Before jumping into corrective measures, it’s wise to test the salt level in your bacalao. Here’s how you can do it effectively:
Cook a Small Piece for a Taste Test
Cut off a small piece of soaked bacalao, cook it gently (poaching or pan-frying), and taste it plain. If you detect a strong salty flavor without any complexity or richness in the fish itself, it’s likely too salty.
Salinity Through Texture
Extremely salty bacalao often feels harder and more desiccated. It may also appear more translucent or stiff than expected after soaking and cooking.
Correcting Salty Bacalao: Step-by-Step Remedies
If your bacalao dishes regularly turn out too salty, don’t despair. With the right strategies, you can reduce or eliminate the brininess and still enjoy your fish-based dish.
1. Re-Soak the Fish After Cooking
This option may seem unconventional, but it can help when the salinity is a minor issue and you’d prefer not to alter the dish too much.
- Cut the cooked bacalao into manageable pieces
- Submerge them in warm milk or water
- Let sit for 20–30 minutes, then drain well
Milk is particularly useful because casein (a protein in milk) can help neutralize excess salt and pull it out of the fish fibers.
2. Rinse and Simmer with Potatoes or Bland Fillers
When serving bacalao in stews, tapas, or pasta, adding bland but starchy ingredients can balance the salt content.
Potatoes are excellent for absorbing salt due to their neutral flavor and ability to draw in excess sodium during cooking.
Procedure:
- Add sliced or diced raw potatoes to your dish while simmering
- Let them cook through so they can soak up some of the salty liquid
- Remove and discard the potatoes after cooking
You can also use rice, noodles, or bread as mild-tasting starches that help tame the salt.
3. Thin the Dish with Dairy or Cream-Based Ingredients
In creamy bacalao dishes such as bacalao al pil-pil, which relies on aioli for emulsion and flavor, dilution with dairy can reduce saltiness without sacrificing richness.
Options include:
| Dairy Option | Degree of Salt Reduction | Notes |
|---|---|---|
| Heavy cream or crème fraîche | Moderate to high | Good for rich dishes; keep to a few tablespoons |
| Whole milk | Moderate | Add early in the cooking process |
| Thick Greek yogurt | High | Can reduce salt perception; avoid overheating |
Dairy not only offsets salt but also introduces a new dimension of flavor and creaminess that may enhance your dish.
4. Add Acid to Balance Salty Flavors
Acid ingredients like lemon juice or vinegar act as natural flavor disrupters. They can distract the palate from excessive salt by activating different taste buds.
Method:
- Start with 1–2 tablespoons of lemon juice or vinegar per 1 pound of cooked bacalao
- Stir well and taste
- Adjust incrementally, taking care not to overpower the fish flavor
Acidic accompaniments such as tomato sauce (especially in Mediterranean-style stews) can also reduce salt perception without additional salt reduction.
5. Combine with Sweet Ingredients
A hint of sweetness, especially in tomato-based or Mediterranean sauces, can help mitigate saltiness.
Examples:
- A teaspoon of brown sugar in a tomato sauce
- A couple of finely chopped dried prunes
These additions should be subtle—not sweet—and designed to subtly shift the balance rather than compete with the fish.
Bacalao Mistakes: How Over-Saltiness Happens
Understanding the common errors in handling bacalao can prevent the need for fixes in the future.
Insufficient Soaking Time
One of the most common reasons bacalao remains too salty is inadequate soaking.
Recommended Soaking Times:
| Soaking Method | Duration | Notes |
|---|---|---|
| Conventional 6–8 soaking intervals | Usually 24–48 hours | Change water every 2–4 hours |
| Quick soak method (using warm milk or water) | 2–4 hours | Less reliable but helpful in a pinch |
If you’re in a rush, the quick method can help, but it cannot substitute for a gradual desalination.
Using High-Salt Brine During Rehydration
Sometimes people begin soaking bacalao in heavily salted water—this is incorrect. Always use cold, unsalted water for soaking bacalao to leach salt naturally from the fish over time.
Reusing Soaking Water
Throw out soaking water regularly. Reused salty water will slow or even reverse salt leaching.
How to Prevent Salty Bacalao
Prevention is always better than a cure. Here are some best practices to ensure your bacalao isn’t too salty from the start.
Follow a Proper Soaking Procedure
Standard Desalting Steps:
- Rinse the fish under cold water
- Break into serving pieces
- Cover with cold water in a non-reactive bowl (glass or ceramic)
- Refrigerate and change the water every 2–4 hours
- Soak for 24 to 48 hours
This gradual method allows salt to migrate out of the muscle proteins.
Choose the Right Cut and Quality
The level of curing and cut thickness impacts salt retention. Thinner cuts de-salt faster than thick ones, and artisanal bacalao often offers better salt distribution.
Taste Test Before Final Cooking
Before adding bacalao to the final dish, poach or steam a small piece to check the saltiness. Tasting ahead ensures you don’t over-salt the entire meal.
Rescuing Specific Bacalao Dishes
Different preparations of bacalao require tailored approaches. Below, we explore how to save some popular bacalao dishes when saltiness becomes an issue.
1. Tocino de Cielo (Spanish Salt Cod Casserole)
This dish often features mashed bacalao with olive oil, garlic, and peppers.
Fix:
- Whip in mashed potato or breadcrumbs
- Blend with sautéed onions or boiled egg whites
- Dilute with neutral vegetable purée (e.g., boiled zucchini mash)
These bland elements help dilute salt while maintaining the rustic texture of the spread.
2. Bacalao al Pil-Pil
The emulsion is mostly garlic, olive oil, and fish stock. The high oil content can amplify salt perception.
Fix:
– Add a splash of warm milk or a ladle of cooled boiled water while whisking
– Swirl in finely grated cooked potato
– Incorporate a small amount of lemon juice for brightness
This can balance the oil-brine combo and reduce salt concentration.
3. Bacalao Guisado (Stewed Bacalao)
This stew often includes tomatoes, olives, peppers, and sometimes beans.
If it ends up too salty:
- Add peeled, boiled potatoes to the pot
- Add finely diced eggplant, cooked until tender
- Blend in a bit of unseasoned rice porridge for absorption
Let the ingredients simmer together for 15–20 minutes to allow the extras to draw out salt.
Special Tip: Use a De-Salination Solution
For an advanced approach, you can make a de-salination liquid that helps draw salt out faster:
Preparation Steps:
- Mix 1 part milk and 1 part water in a non-reactive bowl
- Add a few slices of peeled potato (optional)
- Soak pre-cut bacalao in this solution for 12–24 hours, refrigerated
- Change the solution every 4–6 hours
The milk softens the protein and enhances desalination, leading to a milder, more balanced flavor.
Substitutes for Bacalao in Emergency Situations
If all else fails, and your bacalao remains too salty for palatable use, you might want to explore alternatives, especially if time is of the essence.
Mild White Fish
Fresh white fish like hake, pollock, or tilapia can serve as suitable substitutes, particularly when used in gently seasoned recipes.
Smoked White Fish
Smoked haddock or whitefish can offer a similar flavor profile (without high salt content) if prepared with care.
Tofu or Mushrooms for Vegetarian Alternatives
In vegan or vegetarian dishes, pressed and seasoned tofu or meaty mushrooms (such as king oyster or shiitake) can mimic the texture of bacalao.
Pro tip: Marinate in olive oil, garlic, lemon, and herbs to create a savory mimic of bacalao paste.
Conclusion: Overcoming Salty Bacalao Successfully
Salty bacalao, while a common issue, doesn’t have to be a culinary disaster. Whether you’re faced with an overly briny batch just before serving or you’re still in the planning stages of your meal, there are multiple effective ways to rescue the fish and the dish it’s in. From adjusting flavors with acid, starch, or dairy, to fine-tuning your desalting process, every strategy helps bring balance back to your bacalao.
The key is understanding that salted cod demands careful rehydration and intelligent flavor balancing. Once you master the soaking stage, and know how to adjust a finished dish’s flavor profile accordingly, you’ll enjoy the rich, umami-packed taste of bacalao without the overpowering brine.
If you’re preparing this iconic dish for guests or special occasions, it’s worth practicing these strategies ahead of time. You’ll gain confidence and skill, transforming what might have been a salty setback into a delicious triumph.
So the next time you ask, “how do you fix salty bacalao?”—you won’t just know how, you’ll know why. And that makes all the difference.
Why does bacalao become too salty?
Bacalao, or salted codfish, becomes overly salty primarily due to the curing process it undergoes. Traditional bacalao is preserved using a heavy layer of salt to prevent bacterial growth and extend shelf life. The amount of salt used and the duration of the curing process can vary, and sometimes store-bought bacalao retains more salt than desired. Additionally, improper soaking or desalting before cooking can leave the fish excessively salty when prepared.
Another common reason for overly salty bacalao is the use of the wrong cut or variety of salted cod. Some pieces may be closer to the belly of the fish, which tends to absorb more salt. Furthermore, when cooking bacalao with other salty ingredients like olives, capers, or cheese, the overall salt level can increase significantly. Understanding the type of bacalao you’re using and how it was prepared is crucial in balancing the flavor in your dish.
How can I desalt bacalao before cooking?
Desalting bacalao before cooking is essential to make it palatable. Start by soaking the salted fish in cold water for a minimum of 12 to 24 hours. It is important to change the water every 2 to 3 hours to ensure that the excess salt is effectively drawn out and not reabsorbed. Sliced or thinner pieces of bacalao desalt more quickly than thicker ones, so you can adjust the time accordingly.
After soaking, taste a small, cooked portion of the bacalao to determine if the salt level is acceptable. If it’s still too salty, continue soaking for another few hours. Some people prefer using milk instead of water for the final hour of soaking, which can further mellow the saltiness and enhance the fish’s natural sweetness. Once properly desalted, bacalao is ready to be cooked using your preferred method—boiling, frying, or baking.
Can I fix overly salty bacalao after it’s been cooked?
Yes, it’s possible to salvage overly salty bacalao even after it has been cooked. One effective method is dilution—incorporate the bacalao into a larger dish with neutral or bland ingredients such as cooked potatoes, rice, white beans, or vegetables. These ingredients can absorb some of the salt and balance the overall flavor. Mixing in creamy components like mashed potatoes or cream sauce can also help reduce the salty perception.
Another approach is to add acidic elements such as lemon juice or vinegar. These ingredients counteract saltiness by stimulating the taste buds in a different way, making the dish feel more balanced. If the dish contains a sauce, dilute it with additional liquid like broth or water and adjust other seasonings accordingly. If all else fails, try serving the bacalao alongside unsalted side dishes to provide contrast and relieve the saltiness on the palate.
What role does soaking time play in reducing saltiness?
Soaking time is the most critical factor in desalting bacalao properly. Under-soaking can leave the fish excessively salty, while over-soaking may remove too much flavor and texture. The general rule is to soak bacalao for at least 12 hours, with frequent water changes, though thicker cuts can require up to 48 hours. Checking the fish periodically and tasting after soaking is important to gauge salt levels and adjust accordingly.
The temperature of the water also influences the desalting process. Cold water is preferred because it helps retain the fish’s structure while allowing for slow, even salt removal. Warm water might speed up the process but can compromise texture and may encourage bacterial growth, especially if left for extended periods. For best results, keep bacalao refrigerated during soaking and ensure it is fully submerged in a large bowl of fresh water throughout the desalting process.
Should I use milk or water to desalt bacalao?
Both water and milk can be used effectively for desalting bacalao, but they serve slightly different purposes. Water is the standard and most widely recommended medium for soaking bacalao to remove excess salt. Milk, on the other hand, is often used during the final stage of soaking or as a complementary step. Milk helps reduce saltiness and can soften the salted cod while adding a milder, slightly sweeter flavor.
If you choose to use milk, it’s best to first soak the bacalao in water for the majority of the desalting process and only finish with a short soak in milk—about one hour. Using milk alone from the beginning may not extract salt as effectively and could lead to spoilage if soaking for too long. Milk also contains enzymes and proteins that can tenderize the fish, giving it a creamier texture. This method is particularly popular in recipes where a delicate flavor and texture are desired.
Can I use potatoes to reduce saltiness in bacalao dishes?
Potatoes are a common and effective ingredient used to reduce saltiness in bacalao dishes. The starch in potatoes can absorb some of the excess salt without overpowering the other flavors. When cooking bacalao with mashed potatoes, potato gratin, or boiled potatoes, the salt from the fish will transfer into the potatoes, mellowing the overall taste.
To maximize the effect, cook the potatoes separately from the bacalao and mix them gradually while tasting for salt balance. Alternatively, simmering chunks of potato directly in the bacalao sauce or stew allows them to absorb some salt and helps balance the dish. This technique is widely used in many traditional bacalao recipes, such as the Spanish “Bacalao al Pil Pil” or the Portuguese “Bacalhau à Brás,” where careful salt balance is essential for flavor harmony.
Are there any quick fixes for overly salty bacalao in a pinch?
If you’re short on time and find your bacalao is too salty just before serving, there are a few quick remedies to consider. Serving it with mild, starchy foods such as pasta, rice, or boiled potatoes can help absorb some of the excess salt on the plate. Another fast approach is to add a dollop of unsalted butter or cream to the sauce, which can coat the tongue and reduce the perception of saltiness.
Additionally, incorporating acidic ingredients like lime or lemon juice can provide flavor contrast and help mask salinity. Vinegar or a splash of wine can also work in a similar manner. If the bacalao is the main component of a stew or soup, adding more unsalted liquid—such as broth or water—can dilute the salt content effectively. These last-minute fixes won’t remove the salt entirely, but they can make the dish much more enjoyable in a limited timeframe.