"BACALHAU Dried salted codfish" This salted codfish contains spines and will be cut according to cut diagram. The number of cut portions may vary depending on the size of the fish.

Before consumption, salted fish products must be desalted. The length of the desalting process depends on the thickness of the fish and on how long it has been cured, but is usually 48 hours.

“BACALHAU Dried salted codfish” This salted codfish contains spines and will be cut according to cut diagram. The number of cut portions may vary depending on the size of the fish. Before consumption, salted fish products must be desalted. The length of the desalting process depends on the thickness of the fish and on how long it has been cured, but is usually 48 hours. This is a huge source of Nutrition, energy, carbohyadrate.

"Dried Salted Skinless & Boneless SALTFISH", Dry Salted Skinless & Boneless is Naturally high in protein, Low fat and Sugar free. The perfect Caribbean Cuisine, once this dry cured and salted fish has been bathed and soaked to dissipate excess salt it will remain a good source of protein, low in fat and sugar free. Store in a cool dry place and avoid direct sunlight. To maintain product quality in warm conditions keep refrigerated.

"Dry salted Saithe- Pollachius Virens" Dried salted fish produced from saithe is the cheapest type. It has more flavour than dried salted fish that is produced from cod, and is used a lot in casseroles, bolinos and migas. Cut the fish into pieces. The skin can be removed before the fish is soaked in water, but it is easier to remove afterwards. Place the pieces in a bowl with plenty of cold water for 24 to 48 hours – the longer you soak the fish, the bigger and chunkier the pieces will be. It is a good idea to soak dried salted fish that is to be used in fried dishes longer than fish that is to be used in boiled dishes. If you are unsure, you can taste a little piece of the thickest part of the fish after it has been boiled for 5 to 10 minutes. It should have a mild salty flavour. Dried salted fish that has been soaked is perfect for freezing for later use. It may, therefore, be a good idea to soak a large quantity that can then be frozen.

Saithe Or Coley Frozen Fish is a rival to cod however cheaper in price. Saithe is a super alternative to other white fish such as cod or haddock, when cooked the flesh is firm and perfectly white. Saithe can be cooked in a variety of ways.

Salted & Packaged Fish - Salted Fish is a protein-rich, savory ingredient that elevates the flavor of soups, stews, and various dishes. Convenient and packed with nutrients, it’s a versatile and traditional addition to any kitchen. such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating.

Koobi (Dried Salted Tilapia):- Koobi is tilapia salted dried fish in Ghana. The fish has an indigenous flavor in stews and soup in the Ghanaian local delicacies.