Dry Salted Baccala. An italian style delicacy suited to many different dishes.
Well-cooked baccalà is a delight: firm, slightly chewy, and not at all fishy in flavor. Since it is heavily salted for preservation, all baccalà requires soaking before it can be used.
The flesh should be pliable, compact, and not feel woody; you should try to select a piece of uniform thickness so it will soak evenly.
To prepare it, rinse the salt off and soak it in cold water for 12 or more hours, depending upon its thickness (refrigerate it during soaking in hot weather), changing the water 2 to 3 times. Once it has soaked, skin it, pick out the bones, and it's ready for use.