I don't know if its primarily a Newfoundland thing, but I bought some expensive salt cod frozen from an Italian market yesterday. I was surprised to see it in an italian market. The owner told me to stick it in water to get rid of some salt for two days. I researched it and everything I read said soak overnight. I guess maybe she suggested longer because it needed time to thaw? Also, she advised me to dredge it in flour before frying then put tomato sauce over it. I've never heard of that. So, 3 part question here... Leaving it for 2 days seems like it would be safe because came frozen and in salt, but is it risky? Why am I supposed to get rid of high salt content only to add bacon later if I'm making fish in brews? If anyone is from Italy, is salt cod popular in dishes and is it common to put marinara on it?