Does putting salt in the water help to desalt the meat?

 Water is trapped inside the cells of a cow or cod, which are separated from the outside environment by a permeable membrane. If the concentration of salt inside the cell is too high compared to the outside world, it will let in water from the outside world to maintain a reasonable dilution. If the concentration is low, the opposite happens: the water needs to come out.

The name of this process is infiltration. Thanks for watching when you add salt to water, you make the liquid saltier than the meat, thus forcing the water out. The flow of water will eventually wash away some of the salt trapped in the debris, which will speed up desalination. Another contributing factor is temperature: hot brine (salt water) speeds up the process.