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Salt cod, very popular in New England and throughout Europe, is achieved by drying, salting, and preserving fresh cod, a method that dates back to the 17th century. To prepare: Soak in cold fresh water for up to 24 hours, changing water several times to remove as much salt as possible. Then proceed, using the cod for cakes, French Brandade, Italian Baccala salad, fritters, and more.

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Size: 1 LB
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Salted Cod

1 LB
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