Salted Cod Gaspe Bone-In 2 lb

Love it! Great quality product.

Wet good quality

It’s not fair because I bought 2lb of codfish and you people put only one piece of codfish in it and the rest of it is four codfish tails to be honest I threw all four tails away because it’s no good am a first buyer and I’ll never shop with you people again because I lost big time off the codfish

Im use to the bone, when I was a child and my mom boil the saltfish with the bone after picking off the meat we eat the meaty parts in-between the bone.

I buy in bulk so I can feed my family over time. Buying in Bulk is the most cost-effective for me. When I receive my Bacaloa, I wear gloves, take it out, and place it in a vacuum-seal bag with salt and an oxygen absorber pack, and save it. I do all this prepping because I don't like the smell of Bacalao in my house. While living in Puerto Rico, I usually left it on the side in a closed box. Where I lived, electricity was unreliable, and I had to buy salted fish or meat. Whatever I bought back in Puerto Rico was so well salted that the fish or meat was preserved for eternity. Through the millennia, anything salted does not need refrigeration.
I pack your product well because I don't want my house to smell like Bacalao. After it is in a vacuum-sealed bag, I placed it in a cold, dark place, so it should hold well, but it doesn't. Yesterday, about two months after I packed some Bacalao, I opened a vacuum-sealed bag and found it full of water. I have dealt with Bacalao my entire forty-plus adult life, and Salted bacalao has been rock stiff and so salted that the salt sticks to your hands. I should have noticed something was wrong because when I was packing it, the Bacalao felt tacky to the touch.
I do like the Bacalao you sell, but you need to let it dry much longer and make sure all the water is off. You got two stars because when I first received my bacalao, it tastes really good.
Now, I am salting all the Bacalao I get from you, and the bucket of bacalao has water in only a day after salting. All you need to do is let it stay in salt for a week more to make sure the Bacalao is fully dehydrated.