Martín Berasategui's trick to perfectly desalinate cod

Have you ever found yourself staring at a salt-packed cod thinking that all you had to do was put it in water and that was it? Desalting cod seems simple, but there is a technique that goes far beyond a mere soak. It’s not just a matter of time, but how the process is done so that the fish reaches the perfect point, without excess salt or artificial taste.

Martín Berasategui, with his experience leading multiple kitchens, explains in his book 'The 1,150 Ultimate Recipes' that desalting cod is a whole science. It’s not just about immersing it in cold water, but knowing how and how long to do it so as not to ruin a product that can be delicate and precious.

How to desalinate cod according to Martín Berasategui

The water ratio and ideal temperature

To start, the cod must always be refrigerated while desalting to avoid any risk. The most relevant thing is that the water where it is submerged must be cold and in an amount that is, at least, three times the volume of the fish. Why? Because if the water is too little, it will absorb all the salt and cease to be effective for desalting.

Another detail Berasategui emphasizes is that the cod’s skin must be facing up. This helps the salt to come out without obstacles, ensuring an even and effective discharge.

Time and water changes

Time is another key factor. For medium-sized pieces, Berasategui recommends 36 hours of soaking, with water changes every 8-12 hours, about three changes. If the pieces are larger, the time is longer and more changes will be needed for all the salt to come out completely.

This process may seem long but it guarantees cod with a perfect salt point, neither too aggressive nor bland.

Recipes to enjoy well-desalted cod

Cod Vizcaína, a classic by Martín Berasategui

Once you have the cod well desalinated, you can prepare iconic dishes like Cod Vizcaína, which Berasategui himself highlights for its intensity and balance. This recipe combines the simplicity of local ingredients with professional techniques that enhance the flavor.

If you are interested in learning more about the techniques of great chefs to improve classic dishes, don’t miss consulting The tricks that explain how to do it.

Other options with desalted cod

You can also try cod al pilpil, where the secret lies in emulsifying olive oil with the fish’s gelatin to create a creamy and deep sauce. The confits with garlic and chili add a Mediterranean touch that captivates.

For more homestyle days, a chickpea stew with cod is a comforting and nutritious option. Also not to be missed is baked cod with potatoes and onions, a quick and tasty solution that everyone loves.

The details that make the difference in salt discharge

Tips to achieve perfect cod

The fish pieces must be of similar size to avoid some being saltier than others. The water should be changed regularly and must always remain cold, preventing the cod from unintentionally cooking.

These guidelines are key to maintaining the texture and flavor of the cod, avoiding any bitterness or excess salt.

Regarding storage and handling

The freshness of the cod and its proper refrigeration are essential. Berasategui insists on the importance of maintaining the cold chain and handling the fish carefully to prevent it from breaking or becoming too wet.

This care is noticeable later in the cooking and final result of the dish, especially in delicate recipes where cod is the star.

If you want to know more about the Basque master, visit his page at Martín Berasategui and discover his latest news.

The reality is that mastering the trick to desalinate cod like Berasategui opens the doors to preparing traditional recipes with a professional touch that will make your cod shine at the table.