Salting is a traditional way of preserving fish in Greece, and these hard-as-a-rock boards (in photo) are a favorite in Greek cooking. Before using, the fish is soaked in cold water for up to 2-3 days, changing the water several times a day. Once the salt is gone, it can be skinned, boned, and prepared according to recipe specification. Salt cod available in most western markets tends to be sold in nice manageable chunks, rather than in this form, however, watch for recipes calling for cod filets as a substitute.
Note: In Greece, fresh bakaliaros is most often European Hake, and not fresh cod.
Recipes with Salt Cod: