Consumers prefer ready-to-use food products, which makes the commercialization of heavy-salted cod difficult because it requires a previous desalting process. The optimization of cod desalting on an industrial scale involves the analysis of many process variables, such as: stirring level, process temperature, origin of raw material, fish muscle zone, sample size, the additives used in the desalting water, etc. The aim of this paper is to analyze the influence of these process variables on the net weight changes in cod, water uptake, salt loss and water holding capacity. The results obtained allow us to propose a cod-desalting process at low temperatures, without stirring. The application of vacuum pulses can improve the kinetics of the process and salt can be used as an additive in the desalting solution to improve the product's selflife and process control. (c) 2004 Elsevier Ltd. All rights reserved.