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Bacalao is salted and dried cod, commonly used in a variety of traditional dishes.

Typically, 24 to 48 hours depending on the thickness of the fillet and your taste for saltiness.

Keep salted bacalao in a cool, dry place or in the refrigerator, tightly wrapped.

It should not smell sour or ammonia-like, and should have firm flesh with no discoloration.

Cooked bacalao can be stored in the refrigerator for up to 3–4 days.

Absolutely. Once desalted and cooked, bacalao is delicious in salads and cold dishes.

Unsalted fresh cod can be used, but it won't provide the same unique flavor.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Soak it in cold water for 24–48 hours, changing the water every 6–8 hours to remove excess salt.

Yes, both salted and rehydrated bacalao can be frozen for later use.

Popular dishes include bacalao a la vizcaína, bacalao guisado, and Portuguese bacalhau recipes.

Cutting it into smaller pieces and soaking in cold water, changing it frequently, can help speed up desalting.

Yes, bacalao should be cooked after soaking to ensure proper texture and flavor.

Yes, you can find boneless bacalao fillets, which are more convenient for cooking.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, after desalting, you can portion and freeze bacalao for future use.