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Dec 26, 2006 12:14 PM

Can I freeze baccala after it's been soaked?

We ended up making some baccala this year but have so much left over that we didn't cook and it's still soaking. I was wondering if I can freeze it for future use?
PS. The baccala I did make turned out to be tough. I soaked it for 72 hrs and fried it in a batter. Why was it hard? Overcooked? Soaked too little?

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  1. Yes, you can freeze soaked baccala. I freeze in usable sized portions, then defrost in the fridge and cook as you would if it hadn't been frozen.

    72 hours should be plenty of soaking time. Maybe it just wasn't a great piece of baccala? I would think udnercooking rather than overcooking would be more likely to yield a tough texture. Maybe it needed to be cooked a bit (in boiling water) to soften before battering and frying (I never batter or deep fry, so I could be way off).