It’s de-salted and the flesh has fluffed up into quite a thick piece down the centre. The next step is to either poach it or freeze it. Just one little problem…
I got the two thin side bits cut down to sizes to fit in a pan and be poached, but the main hunk of beast is hopeless. I have no pan it will go in, and no knife that will cut it – those bones are like steel girders. At this point, I have wrapped it up tightly and tucked it into the bottom shelf of the fridge and will cross fingers it stays in good condition till Tuesday, when I will go beg my beloved butcher for assistance reducing this thing to manageable pieces that will either fit in a pan or fit in the freezer.
Tomorrow I will use the small bits to make bacalhau com natas – cod buried in potatoes and swamped with cream.
Lesson learned: get it cut up FIRST, in its dry salted state.