Smoked Codfish Recipe

Ingredients

• 1 kg of desalted top trawler cod Casa Santoña
•   40 g fine salt
•   20 grams of smoked salt
•  15 g sugar
•   1 teaspoon of crushed white pepper, not ground

Preparation

Smoked Codfish Recipe

• Dry the tenderloin well with absorbent kitchen paper and season abundantly on both sides with salt, smoked salt, sugar and crushed white pepper, never powdered.
•  Smoked salt is essential for seasoning these smoked fish at home because it gives them a delicious flavor very similar to that of the fish we buy already smoked.
•  Place this seasoned loin in a plastic bag of the kind we use for preserving and freezing food and put it in an airtight container in the refrigerator.
•  The next day the plastic bag may have some liquid inside, and may not, depending on the variety of cod. It may not even release any. Even if it has not released any, turn the loin over and put it back in the refrigerator.
• Repeat this operation for 3 or 4 days.
• Then remove it from the bag and dry it again with absorbent kitchen paper.
  
  

Finishing and Presentation

It can be cut very thinly with a sharp knife, although it may break due to its softer texture.
It can be eaten like this, accompanying a varied salad, or like the rest of the smoked fish with chopped hard-boiled egg or with several variants, pickled onions, gherkins, capers... also chopped.
It could also be cut into small cubes and served as a cebiche.