Why does salted cod turn chewy?
We recently bought half a salted codfish. I did a Spanish recipe (and asked a question about it). The fish had a very nice texture (although it was way too salty).
This weekend, my wife did the same Spanish recipe, with the same codfish... but the texture of the flesh was chewy (her fish was less salty).
Any idea why? My guess is that the fish was overcooked. But I'm not sure.
Best Answer
Assuming the cod was the same quality as before and you de-salted the fish in the fridge for 24 to 48 hours, then I would also guess overcooking. Rendering the gelatin at 45°C (as suggested in the paper @yossarian uncovered) should prevent the fish from cooking and give enough time to get it into the oil. You can always cook the fish in a separate step after you made the pil pil.
Modern techniques for salting cod use less salt and create a product that will not be edible by future archeologists, so store in a dry cool place (tightly wrapped in the fridge).
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Why is my cod so chewy?
Fish that seems tough when you bite into it is probably overcooked. As it moves from done to "overdone," the flesh continues to firm then shrinks, pushing out moisture, which evaporates and leaves the fish dry and chewy. Fresh fish needs little embellishment, for its flavor is as fragile as its flesh.How do you keep cod from being chewy?
First of all, I don't overcook the cod. I remove it from the oven right before it's done, because I know it will still cook a bit more after removal. I usually bake it in parchment at 275 degrees with butter or ghee. It always ends up being a little dry and chewy.Can salted cod fish spoil?
Salt cod will keep for years if properly stored, but moisture makes it vulnerable to spoilage and fermentation. Any soft or blotchy areas on the flesh, or any discoloration, usually indicates damage from moisture.Why is my fried cod tough?
At this temperature, its flesh will be opaque white and flake easily when pressed with a fork. Overcooking cod will make it tough and dry since more moisture evaporates from the fish as its internal temperature rises.More answers regarding why does salted cod turn chewy?
Answer 2
A complete guess here, but I'm assuming the process of curing the fish changes the protein structures. The salt denatures the proteins which drives out the liquid in the meat to cure it. That process will result in tightly coiled protein molecules which will have a chewy texture similar to beef jerky.
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