| You are currently viewing our forum as a guest. This means you are limited to certain areas of the board and that there are some features you can't use or read. We are an active community of worldwide senior members participating in chat, politics, travel, health, blogging, graphics, computer issues & help, book club, literature & poetry, finance discussions, recipe exchange and much more. Also, as a member you will be able to access member only sections, many features, send personal messages, make new friends, etc. Registration is simple, fast and completely free. Why not register today and become a part of the group. Registration button at the very top left of the page. Thank you for stopping by. Join our community! In case of difficulty, email worldwideseniors.org@gmail.com. If you're already a member please log in to your account to access all of our features: |
- Pages:
- 1
- 2
| Salted Alaska Cod. | |
|---|---|
| Topic Started: Jan 5 2016, 07:10 AM (505 Views) | |
| Durgan | Jan 5 2016, 07:10 AM Post #1 |
|
Veteran Member
|
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. Posted Image |
![]() |
|
| heatseeker | Jan 5 2016, 07:25 AM Post #2 |
Veteran Member
|
I like salt cod, depending on the dish and the cook. |
![]() |
|
| Durgan | Jan 5 2016, 07:45 AM Post #3 |
|
Veteran Member
|
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.
|
![]() |
|
| Trotsky | Jan 5 2016, 08:08 AM Post #4 |
|
Big City Boy
|
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. |
![]() |
|
| Darcie | Jan 5 2016, 09:25 AM Post #5 |
|
Skeptic
|
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. |
![]() |
|
| campy | Jan 5 2016, 04:32 PM Post #6 |
|
Handyman Extraordinaire
|
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. |
![]() |
|
| campy | Jan 5 2016, 11:44 PM Post #7 |
|
Handyman Extraordinaire
|
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.
|
![]() |
|
| Trotsky | Jan 6 2016, 01:34 AM Post #8 |
|
Big City Boy
|
Why would they need to salt it AND freeze it? |
![]() |
|
| heatseeker | Jan 6 2016, 01:49 AM Post #9 |
Veteran Member
|
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. |
![]() |
|
| campy | Jan 6 2016, 03:55 AM Post #10 |
|
Handyman Extraordinaire
|
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.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.
|
![]() |
|
| Durgan | Jan 6 2016, 04:10 AM Post #11 |
|
Veteran Member
|
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. |
![]() |
|
| Trotsky | Jan 6 2016, 05:57 AM Post #12 |
|
Big City Boy
|
Seems after about 3 years I must have tossed out the piece of salted fish I had. |
![]() |
|
| campy | Jan 6 2016, 07:06 AM Post #13 |
|
Handyman Extraordinaire
|
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. |
![]() |
|
| Trotsky | Jan 6 2016, 07:22 AM Post #14 |
|
Big City Boy
|
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.
|
![]() |
|
| campy | Jan 6 2016, 07:40 AM Post #15 |
|
Handyman Extraordinaire
|
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. |
![]() |
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| Go to Next Page | |
| « Previous Topic · Our favorite Recipes · Next Topic » |
- Pages:
- 1
- 2






5:36 AM Jul 14