Fish – How to store salted cod

Assuming the cod was the same quality as before and you de-salted the fish in the fridge for 24 to 48 hours, then I would also guess overcooking. Rendering the gelatin at 45°C (as suggested in the paper @yossarian uncovered) should prevent the fish from cooking and give enough time to get it into the oil. You can always cook the fish in a separate step after you made the pil pil.

Modern techniques for salting cod use less salt and create a product that will not be edible by future archeologists, so store in a dry cool place (tightly wrapped in the fridge).

Cooking time will vary greatly depending not only on the cut of fish but also the cooking method. In general, your cod will be done when it reaches an internal temperature of 54°C (130°F), regardless of cooking method. Here are some times/temperatures that work for me:

• Sous Vide: 10 minutes or more at 56°C, followed by a quick broiling/grilling/blow torch.
• Baking (thick fillets): 15–20 minutes at 218°C (425°F).
• Baking en papillote: 15 minutes at 232°C (450°F).
• Deep Frying: 7–8 minutes at 190°C (375°F).
• Steaming: 6 minutes.
• Poaching: I like to add the fish to the cooking liquid while the liquid is room temperature. I bring it to a simmer, and then turn the heat to low, cover, and cook for about 15 minutes.
• Pan Frying: This isn't quite as popular a method as the above for cooking cod, however, if you want to do it, I would recommend cooking it on high heat, flipping once the opaqueness has reached about halfway up the side of the fillet.

Basically, it doesn't matter which method you use as long as your cod ends up with an even internal temperature of around 54°C (130°F).