In a bowl add 3 fillets of salted codfish and 100 g of coarse salt.
It may seem strange to you that I’m adding even more salt to salt cured fish! But it will actually help extract the salt from the fish.
Add enough fresh cold water, to completely submerge the fillets. Cover with plastic wrap and refrigerate and let the fish soak for 2 days.
You need to change the water every 6 hours. Drain, refill with fresh cold water and refrigerate again.
If you don’t change the water, your fish will not be properly desalted and will be salty, that it will be inedible.
After 2 days lay out a thick layer of paper towels on to a working surface.
Remove the fillets from the water and transfer to paper towels.
Cover with more paper towels and press down on them with your hands, to release all the excess water.