Salted Dried Cod - Antillean Food Product - 500g from the West Indies - an authentic product selected by NKOSI for its exceptional quality. 500g format.
Discover Salted Dried Cod, a masterfully crafted delicacy combining refined flavour and melting texture. Its subtle salty taste, the result of an ancestral salting and drying process, evokes the very essence of the sea while enhancing your African and Caribbean culinary creations.
✨ Why choose this cod?
- Melting texture: delicate flesh after desalting
- Subtle salty taste: authentic flavour of the sea
- Ancestral tradition: a centuries-old preservation method
- Versatility: fritters (acras), brandade, simmered dishes
- Long shelf life: practical and economical
🍽️ Recommended uses
Essential for cod fritters (acras), brandade, féroce, simmered dishes or salads. Must be desalted before use.
🌍 African and Caribbean tradition
Salt cod is a pillar of African and Caribbean cuisines, a legacy of historical trade exchanges. It features in many traditional dishes.
💡 Preparation tips
Desalt for 24-48h, changing the water regularly. Store dry before desalting, chilled afterwards.
Order your batch now and prepare your traditional dishes.
Also discover: West Indian cod fritters · CHALEUR CRÉOLE Cod Fritter Mix · CHALEUR CRÉOLE Shrimp Fritter Mix
Order from NKOSI, your online shop for smoked and dried fish from Africa. Fast delivery throughout mainland France.
💡 Recipe ideas with this product
Used in the preparation of cod fritters (acras, West Indies), African cod fritters and Antillean Chiquetaille. Brings authenticity and traditional flavour. Discover our detailed recipes: West Indian cod fritters recipe and African cod fritters: crispy and tasty fritters.
Origins and cultural heritage — salted dried cod
Salted dried cod is a classic of West Indian cuisine, imported by Portuguese and Spanish colonists as early as the 16th century. Sold in fillets or pieces, it keeps without refrigeration thanks to the salt. It has become a signature ingredient of the West Indies, Brazil and Portugal.
Culinary uses — salted dried cod
- West Indian cod fritters (acras): desalt 24h, blend into a paste, fry into balls.
- Martinican avocado féroce: flaked cod with avocado, lemon, chilli.
- Guadeloupean souskaï: desalted cod, red onion, lime.
- Portuguese bacalhau à brás: with potatoes, eggs, onions.
- Creamy gratins: with milk, potatoes, garlic.
Benefits and nutritional profile — salted dried cod
Before use: it is essential to desalt for 24h in several changes of water to reduce the sodium content. A remarkable source of protein (75g/100g dry), phosphorus, selenium and iodine. Cooking preserves most of the nutrients.
