Dried Salted Tusk Saltfish 1kg

Tusk (Brosme) is brown or yellow-brown with a paler abdomen. Young fish have broad yellow bands around their bodies. The fins are edged in white. The fish has a slight overbite and a distinct chin barbel.

Dried salted fish produced from ling 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. If the fish is large (3 kg or more), the pieces should be soaked for up to 48 hours. Change the water once a day.

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. You then have fish that is ready to use should you suddenly feel like making bacalao.