Salt cod is also known in Spain and Portugal and therefore South America as Bacalao.
This recipe will work well with any meaty fish, such as salmon for example. The fish should be filleted, leave the skin on.
You need a non metallic, non plastic container for this, a large glass bowl or ceramic pot will do – preferably something with a lid.
To each fillet, rub in a tablespoon of brown sugar to the meat side.
Put a layer of salt – ordinary salt, not curing salt, Kosher salt is best or sea salt, on the bottom of the container then lay the fillets skin down.
Cover with salt making sure all the nooks and crannies are filled.
Then repeat with more fish until you end up with a layer of salt on top.
Lid the container and leave for a week, by which time the fish should have lost water that will then dissolve the salt. If the topmost fish is not submerged, add a little water and weigh the fish down with a plate.
Leave for a month – or more.
It will last 3 – 6 months.
Before use, soak in several changes of water for 24 hours.
You can slice thinly and eat raw, or use in many different recipes.