All recipes start with the salt fish at the prepared state.
Place the salt fish in a large mixing bowl with enough cold water to cover it and let it soak for 24 hours in the refrigerator, changing the water 2 or 3 times. (For example- 1 lb. salted fish use 6 cups cold water)
Drain the water from the bowl, carefully remove fish and pat with a paper towel to remove any excess water. The fish is now ready to be cooked.
*Longer soaking or more frequent water changing will further decrease the salt content
**If a higher salt content is desired adjust the soaking time accordingly.