SPECIAL SALTED COD PORTUGAL
The cod must be placed in cold water. Cod fillets should be placed skin side up and the water should be changed more frequently in the first few hours of desalting. You can place the steaks in a cod net to avoid touching the bottom, where the salt will settle.
You are buying 1.6kg which may does not correspond to 1 whole cod (1 cod can be up to 2/3 kg)
It does not require a refrigerator, but it is advisable to store it in a dry and cool place.
Dried and salted, cod goes through a curing process of at least 3 months, carried out in its own temperature-controlled drying tunnels, this is the most common and popular type in Portugal.