Codfish: the most traditional ingredient you will find on a Portuguese table at Christmas. At Atlantico you will find dry and salted or soaked and frozen codfish. Whether you want to suggest a codfish recipe to your customers, or you want to bring this traditional ingredient and its taste to your business, we leave you a list of things to consider: There are different species of codfish – in fact, Codfish is a family of fish. The noble specie and real flavour are in the Gadus Morhua one (or its cousin, Gadus Macrocephalus, the Pacific Codfish). Find different sizes and weights of codfish: growth cod (crescido, +1Kg – 2Kg), big (graúdo, +3Kg – 4Kg), special (+3Kg – 4Kg), jumbo (over 4.5Kg). The choice will depend mainly on how many people are eating it. You can buy a whole codfish, or you can buy the parts or cuts that are most convenient. Loins, faces or shredded. This can save money and time. If you don’t have time, space or means for the soaking stage: buy it frozen. Also have in consideration that dry codfish grows 30% after the soaking stage. After being frozen it loses a bit of its flavour. To soak dried salted cod: pay attention to the cod size/weight. That will set the timing it needs to soak. Always wash it first to remove salt excess. Then place the cod in cold water with the skin up and change water 2 or 3 times a day. To cook it: boil it only if the recipe demands it. Otherwise, just let it simmer in hot water until it starts to flake. Seasoning: olive oil, bay leaves and garlic are the cod best friends. An important detail about dry salted codfish is that it can dry and be cured for different periods of time. However, it is said that the ones who cure for longer have a better aroma and texture.