To home-cure cod, ask your fishmonger for a skinned cod fillet. Rinse it under cold running water and gently pat dry, using a clean cloth. Weigh the fish, then lay it on a stainless steel rack, which fits snugly inside a larger pan.
Allowing 1 tbsp good-quality sea salt per 500g/1lb of fish, season the fillet evenly on both sides, salting the thicker central section more liberally to ensure there is a sufficient amount for curing.
Loosely cover the pan with cling film to keep in the smell as much as possible. Leave to cure in the fridge for three days, pouring off any liquid and rinsing the bottom of the pan each day.
Cod can be home-cured for a week, but this shorter curing gives a more delicately flavoured salt cod. Unlike salt cod that you buy, it doesn't need soaking before use, just light rinsing to remove any excess salt.