Fillets of Cod (or any Cod-like species) can be placed on a bed of salt and covered generously with more salt, and left for several weeks. This draws out the moisture, stopping bacteria forming. To use salted fish requires it to be soaked in clean water for around 24 hours, with several changes of water. Salted Cod is very popular in Spain and Portugal (the Portuguese pride themselves on having a different recipe for every day of the year!) where it is known as Bacalao and Bacalhau respectively. Also used in the famous French dish ‘Brandade de Moreau’, where it is flaked into mashed potatoes.