I was recently to a Portugese restaurant and ordered Salted Cod. I was surprised to find that this was not Baccalau as I had expected , but a very salty thick piece of Cod. Is this a new Portugese way of preparing fresh Cod? I much prefer the traditional Baccalau which has to soaked in water for 24 hours to remove the excess salt. When it is cooked it imparts a delicious flavour not only the Cod but to any vegetables that are cooked with it.
Does anyone else know about this method and have an opinion?