Hello, Lucy! Yes, you can freeze them for up to 2 months. Let them thaw in the fridge overnight, and reheat for for 10-15 minutes at 180°C (350°F) in the oven. They’re not quite as amazing as the day they’re made, but still very good! Enjoy!

Hello Catherine! Yes, you can absolutely use fresh cod, but there is a slight difference. Salted cod is more salty by nature, and the meat of the fish is a slight bit firmer due to dehydration. You’ll just need to add a touch more salt to the recipe if using fresh cod, but otherwise, it’ll be near identical!

Aloha! if you have a frying thermometer, 350 would be a great temperature to have the oil at. Will make things a lot easier for you for sure. As for the fish, I first suggest trying at a supermarket to find the salted cod, because they are much more widely found than people believe it to be. They’re always hidden away, and not something we typically look for, but they’re almost always sitting around somewhere. If not, you could use fresh cod as well. I can’t speak to either conch or octopus (though I have had amazing takoyaki at Japanese restaurants). The thing with the salted cod is the flavor and texture isn’t replicated with fresh fish. But if you can’t find it, conch seems like the next best option on your list. Good luck, and enjoy!

Audrey, can’t wait to give this a try.