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Salted Alaska Cod.
Topic Started: Jan 5 2016, 07:10 AM (505 Views)
Durgan
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http://www.durgan.org/2016/January%202016/4%20January%202016%20Salted%20Alaska%20Cod/HTML/ 4 January 2016 Salted Alaska Cod.
Purchased 3 pounds of salt fish cod fillets and made one pound into a fish stew.($6.99/lb) The fish was soaked in cold water for 24 hours and the water changed about four times to reduce the salt content. A pot was mixed with 1/2 cup of vinegar,carrot/cucumber juice,tomato juice, diced baked potato, garlic bulb diced. Enough juice was added to completely cover the fish chunks. It was brought to a boil, then the heat reduced to simmer for about 20 minutes. The cooked fish was such the it broke into flakes at a touch.The end product was absolutely delicious. Simple to make and becomes a meal by itself.
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heatseeker
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I like salt cod, depending on the dish and the cook.
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Durgan
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heatseeker
Jan 5 2016, 07:25 AM
I like salt cod, depending on the dish and the cook.
First experience with it for me cooking it. I use to buy similar in a package in NB. It was eaten raw. The pieces were small. I don't see it any more.

I bought the salted cod in Zehyrs. It looked so good I couldn't resist. Using carrots, potatoes, celery, garlic, onions and any condiments one desires, it makes a meal by itself.I just used what I had in the house.

I knew, third party, of an old man in NB who ate cod and potatoes and lived on it. I was told that was about all he ate.
Edited by Durgan, Jan 5 2016, 07:46 AM.
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Trotsky
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Durgan,

Thanks for the tips on restoring the dried salted fish with 4 soaks. I have a package of dried salted Pollock in the fridge and I would like to make it in a cream sauce for serving on toast for breakfast.
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Darcie
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My mother used to make salt cod, soak it overnight, then soak it more and finally simmer it.

Then cream sauce with peas and onions, I wish I could find it myslf.
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campy
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I went to a Portugese restaurant.

They serve it as soup.

And it's called baccala. It's mainly a take out dish.

Really good. Smells terrible.
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campy
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Trotsky
Jan 5 2016, 08:08 AM
Durgan,

Thanks for the tips on restoring the dried salted fish with 4 soaks. I have a package of dried salted Pollock in the fridge and I would like to make it in a cream sauce for serving on toast for breakfast.
http://chezus.com/2011/05/23/homemade-salt-cod/


I found thesalted cod at a deli specializing in greek food.

It was frozen. About $10 for a large fillet.

Edited by campy, Jan 5 2016, 11:49 PM.
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Trotsky
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Quote:
 
It was frozen. About $10 for a large fillet.



Why would they need to salt it AND freeze it?
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heatseeker
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And it's called baccala. It's mainly a take out dish.

The Portuguese say they have at least one salt cod dish for every day of the year.
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campy
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Lutefisk is dried whitefish (normally cod, but ling and burbot is also used) treated with lye. The first step is soaking the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days.


Trotsky
Jan 6 2016, 01:34 AM
Quote:
 
It was frozen. About $10 for a large fillet.



Why would they need to salt it AND freeze it?

I guess they buy it that way and it's frozen in a vacuum packed package to keep it from drying out.

I remember in the old days it was cured and the skin was still on.

It was hung up in the butcher shop.

It was done differently then. They used to pound it to get the meat out off the skin. It was flaky and then they made lukefisk.

We have a large Scandinavian population in my area.







Edited by campy, Jan 6 2016, 03:58 AM.
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Durgan
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Trotsky
Jan 6 2016, 01:34 AM
Quote:
 
It was frozen. About $10 for a large fillet.



Why would they need to salt it AND freeze it?
Apparently freezing is not necessary. The dried cod was at room temperature in the store. This depends somewhat on the extent of the drying. I have seen it where the pieces have the hardness of dried lumber. If hard indicating no moisture the dried salted fish should keep almost indefinitely at room temperature.
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Trotsky
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Seems after about 3 years I must have tossed out the piece of salted fish I had.
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campy
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I trust frozen fish more that I trust so called fresh fish.

Sitting out there all day accumulating bacteria?

You can tell. It stinks like high heaven.
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Trotsky
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campy
Jan 6 2016, 07:06 AM
I trust frozen fish more that I trust so called fresh fish.

Sitting out there all day accumulating bacteria?

You can tell. It stinks like high heaven.
Ah, but the secret is to sniff it BEFORE you buy it. Anyone who buys smelly fresh fish deserves what he gets.

The only fish I find freezes well without destroying its taste or texture is Tilapia.

As for flounder and sole, freezing destroys their delicate texture to the point where they disintegrate to mush at first heat.
Edited by Trotsky, Jan 6 2016, 07:22 AM.
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campy
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Trotsky. I buy frozen sole fillets froxen in a vacuum sealed pack.

I thaw them in cold water.

Dip them on flour, then beaten egg and coat them with crushrd potato chips and then fried.

Smell the fresh omes first? How do you do that?

I cannot buy a tastier fish dishbin a restaurant.

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