Boiled Codfish and Oyster Sauce

Soaking the fish in salted water (brining) seasons it throughout while drawing out excess salt from preserved codfish through osmosis. Wrapping in flour-dusted cloth prevents the delicate fish from breaking apart during cooking while creating a protective barrier that maintains moisture. The gentle boil with aromatics infuses subtle flavor without overcooking the proteins, and testing doneness by fin pull ensures you stop cooking at the precise moment when collagen has dissolved but proteins haven't toughened.