Due to its particular production process, Yellow Cured Bacalao has a lower salt content than traditionally cured cod, which will require a different kind of soaking.
Place 50g of salt per liter of cold water in a container and set aside in the fridge for 48 hours. After this period, change the water every 24 hours, without adding salt, until the bacalao has the desired salt content.
These procedures will extend the soaking time, but they must be followed to ensure that the cod is properly hydrated and perfectly flaked.
