Cleaning and soaking:
- The skin may be removed before soaking if required.
- Cut the fish into small pieces.
- Place in a bowl of cold water.
- Leave to soak for 24 to 48 hours.
- The bones are easily removed after paraboiling.
- Using fresh water, boil the pieces for 5 to 10 minutes.
- Remember 1 kg of Norwegian dried, salted codfish will yield about 1 1/2 kg prepared fish.