There are many Caribbean recipes calling for bacalao. To prepare bacalao for a recipe you will have to soak the fish in fresh water to remove the excess salt used to preserve the flesh.
The best method for soaking bacalao is to cover the fish with approximately 2 inches of cold water in a large bowl. Put the bowl in the refrigerator and soak for up to 3 days, changing the water at least 3 times a day.
Different brands and varieties of salt fish differ in degrees of saltiness. Less salty varieties need less soaking time, sometimes just one day. You can test it by tasting a small piece for saltiness after 24 hours of soaking. You want the bacalao to be slightly salty, not overpowering.
