Salted Bakkeljauw 500g

Salted Bakkeljauw (Salt Cod) – [বাক্কেলজাউ]

Bakkeljauw (pronounced bah-kel-yow) is the Surinamese and Dutch name for salt-cured cod. While the Spanish call it Bacalao and the Portuguese Bacalhau, the Surinamese preparation has turned this preserved fish into a legendary street food and household staple. It is a firm, flaky white fish that has been heavily salted and dried, resulting in an intense, savory flavor profile.

Product Specifications

• Variety: Traditionally made from Atlantic Cod (Gadus morhua).

• Format: Bone-in or Boneless fillets, heavily salt-cured.

• Texture: Very firm and dry in its preserved state; becomes tender, flaky, and juicy after rehydration.

• Origin: Rooted in Caribbean and Surinamese culinary traditions via European trade.

Key Features

Preparation (The Desalting Process)

Important: Like Nona Ilish, Bakkeljauw cannot be cooked straight from the pack. You must "desalt" it first.

1. Soaking: Place the fish in a large bowl of cold water. Soak for 12–24 hours in the refrigerator.

2. Water Changes: Change the water at least 3–4 times during the soaking period to draw out the excess salt.

3. The Boil: After soaking, boil the fish in fresh water for about 10–15 minutes. Drain and rinse.

4. Flaking: Once cooled, remove any skin or bones and flake the meat into small pieces for cooking.

Top Culinary Uses

• Broodje Bakkeljauw: The iconic Surinamese sandwich. Flaked fish sautéed with onions, garlic, tomato paste, and Madame Jeanette peppers, served on a soft roll with pickled cucumbers (Zuur).

• Bakkeljauw Fritters (Balletjes): Mashed with potatoes, herbs, and spices, then deep-fried into golden crispy balls.

• Telo met Bakkeljauw: Served alongside fried cassava (Telo) for a classic Caribbean comfort meal.

• With Vegetables: Often sautéed with long beans (Kouseband) or cabbage for a healthy, spicy stir-fry.

Nutritional Value (per 100g desalted)

• Protein: 18g – 25g (Highly concentrated).

• Fat: < 1g (Very lean).

• Vitamins: Excellent source of Vitamin B12, D, and Selenium.

• Sodium: High (even after soaking), so enjoy in moderation!

Storage & Handling

• Dry Storage: Keep the salted pack in a cool, dry, dark place.

• Refrigerator: Once desalted and flaked, it can be kept in the fridge for 2–3 days or frozen for later use.

We make every effort to ensure that product information, images, and descriptions on our website are accurate and up to date. However, manufacturers may occasionally change packaging, ingredients, or nutritional details without prior notice. Please always read the label, warnings, and directions provided with the actual product before use. Do not rely solely on the information displayed on our website.

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