They’re the same fish handled in different ways. Salt cod is cod that’s been preserved with salt and dried, giving it a firmer texture and concentrated, savory flavor. It’s shelf-stable and typically needs a soak to remove excess salt before cooking. Fresh cod hasn’t been preserved, so it’s milder and more delicate, and it should be kept cold and cooked sooner.

• Salt cod: Preserved, firm, needs soaking, deeper flavor.
• Fresh cod: Unpreserved, delicate, cooks quickly, mild taste.

If you’re shopping online, check the product title and description for words like “salted” or “dried.” Filters for shipping or pickup can help you find what fits your plan.

Several factors can influence the price of salt cod compared to fresh fish.

• Time and labor: Salting and drying is a careful, multi-step process.
• Weight loss during curing: Moisture reduction means fewer sellable pounds per fish.
• Handling and storage: Proper curing, packing, and inventory control add to costs.
• Quality and cut: Thicker, more uniform pieces typically command higher prices.
• Availability and demand: It’s a specialty item, so supply can be limited and demand seasonal.

Prices can vary widely by cut, size, and producer. If you’re comparing options online, reviewing package size and cut details can help you find a good fit without overbuying.

Salt cod goes by several common names, so you might see these in product titles or recipes:

• Salted cod or salt codfish
• Bacalhau
• Baccalà
• Bacalao
• Klippfisk

When searching, try a few of these terms to broaden results. On the page, look for clear wording in the description that indicates it’s salted and dried cod, not a different dried seafood. Filters and search refinements can help you narrow by size or availability for pickup and delivery.

Desalting is mostly about time and water. Exact times vary by thickness and salt level, so adjust as needed.

1. Rinse: Quickly rinse the fish under cold water to remove surface salt.
2. Soak cold: Place it in a bowl, cover with cold water, and refrigerate.
3. Change water: Replace the water every 6–8 hours. Many pieces benefit from 12–24 hours; thicker cuts may take longer.
4. Optionally par-cook: Some recipes suggest a brief gentle simmer after soaking to reduce salt further.

Once the fish is pliable and mildly seasoned, it’s generally ready for your recipe. Always follow any guidance on the package and your recipe’s directions, as techniques can differ.

No—these are different products with different uses. Salt cod is salted and dried cod flesh, typically sold as fillets or pieces that you soak before cooking. Fish maw is the dried swim bladder of a fish, often used for its unique texture in soups and stews. They aren’t interchangeable in most recipes.

• Salt cod: Dried, salted cod meat; rehydrate before cooking.
• Fish maw: Dried swim bladder; used primarily for texture.

When shopping, check the title and description for “salted cod” or “salt codfish.” Product photos and details can help confirm you’re getting the item you need.