Green salted cod — The preferred product of Greek and Italian markets

What is green salted cod? Green salted cod is the product resulting from the salting and maturation phases of curing, without the final drying step. Its main physical-chemical characteristics: moisture above 51% (vs ≤47% in dried salted), water activity (aw) 0.88–0.92 (vs ≤0.75 in dried), white-greenish to white-yellowish colour, requires refrigeration at 0–4 °C with shelf life up to 12 months. The term "green" refers not to colour but to the fact that the product is "fresh" (uncured/undried) in the traditional cod-processing terminology. Why Greece and Italy prefer green salted cod In both markets, the preference for green salted is not incidental: it reflects rooted culinary traditions and specific texture expectations that dried salted cod cannot replicate. In Greece, salted cod (bakaliáros) prepared from the green salted product is characteristic of important feast days — particularly on 25 March (Greek Independence Day and Annunciation of the Virgin Mary) and Clean Monday (start of Lent). The preparation, typically battered and fried, requires a specific texture: moist interior with a resistant bite, which is difficult to achieve with dried salted after rehydration. In Italy, baccalà mantecato (Venice), baccalà alla vicentina and numerous other regional preparations are made from green salted (referred to as "baccalà" in the Venetian-Triestine tradition, distinct from "stoccafisso" which is air-dried without salt). The moister texture and milder flavour of green salted better suit the emulsion and slow-cooking techniques of these preparations. Desalting green salted cod Desalting times are significantly shorter than for dried salted: Small grade (under 500 g): 12–18 hours, 2 water changes at 0–4 °C. Corrente- (500 g–1 kg): 18–24 hours, 2–3 changes. Crescido (1–2 kg): 24–36 hours, 3–4 changes. Especial (over 2 kg): 36–48 hours, 4–5 changes. Key technical advantage: the lower initial salt content (typically 16–19% NaCl vs 20–25% in dried) means less variation in the desalting process and lower risk of excessive salt retention. Storage and distribution The main logistical challenge of green salted is the cold chain: the product requires continuous refrigeration at 0–4 °C from factory to end consumer. This makes logistics more complex and costly than for dried salted, which can be stored at ambient temperature. Mar Lusitano ships green salted in refrigerated containers, ensuring the cold chain is unbroken throughout European distribution.