Awarded 1-Star by the Guild of Fine Food.
"Classic looking piece of re-hydrated salt fish, dense in texture though with a nice and meaty texture. Still retaining the cod flavour, perfect as the main ingredient of a bacalao influenced dish"
|This is perfect for:|
|Starter for 6 - 8 people|
|Main Course for 2 - 4 people|
|Making 8 - 12 Fish Cakes|
|The product is:|
|Portuguese Bacalhau, Spanish Bacalao or Italian Baccala|
|High Protein, High Quality Shetland Seafood|
|Taken from MSC accredited 'sustainable' stocks around Shetland|
|Caught by small, Shetland and Scottish fishing boats, landed in Shetland|
|Packed with provenance, including the name of the catching vessel on the pack, and details of how to track it|
|Stored at ambient temperatures in your store cupboard - for up to 9-months|
|Traditionally cured over eight weeks|
For great recipe ideas, click here
To cook: Soak for 24 hours (or as guided by recipe) to re-constitute, changing the water once during the soaking process. Slowly boil for about 25 minutes in the second soak, then change the water half way through the boil. Slow food, at its very best!
Can be frozen.
Kosher Salt (No caking agents)